Pastéis de Nata

Written by on in Desserts

Pastéis de nata are the pride of Lisbon: crisp, flaky pastry cups filled with silky egg custard that’s infused with lemon and cinnamon, then baked in a very hot oven until the tops blister and caramelize. Using store-bought puff pastry makes this famous bakery treat very doable at home.

Prep: 30 min
Cook: 15 min
Total: 45 min
Yield: 12 tarts

Ingredients

  • 1 sheet (about 9 oz / 250 g) all-butter puff pastry, thawed
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (80 ml) water
  • 1 cinnamon stick
  • 1 strip lemon peel
  • 1 1/4 cups (300 ml) whole milk
  • 3 tablespoons (25 g) all-purpose flour
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • Ground cinnamon and powdered sugar, to serve

Instructions

  1. Preheat the oven to its highest setting, 500–550°F (260–290°C). Lightly butter a 12-cup muffin tin.
  2. Roll the puff pastry into a tight log from the short side. Cut it into 12 equal rounds.
  3. Place one round, cut side up, in each muffin cup. With wet thumbs, press the dough from the center out and up the sides until it rises just above the rim. Chill while you make the custard.
  4. In a small saucepan, boil the sugar, water, cinnamon stick and lemon peel for 3 minutes to make a syrup. Remove from the heat.
  5. In another saucepan, whisk the flour with 1/4 cup of the milk until smooth. Add the remaining milk and cook over medium heat, whisking constantly, until it thickens slightly, about 3–4 minutes.
  6. Remove the cinnamon stick and lemon peel from the syrup, then slowly whisk the syrup into the milk mixture. Let cool for 5 minutes.
  7. Whisk the egg yolks and vanilla into the warm mixture, then strain the custard into a jug.
  8. Pour the custard into the pastry cups until they’re about three-quarters full.
  9. Bake on the top rack for 12–15 minutes, until the pastry is golden and the custard has dark caramelized spots.
  10. Cool in the tin for 10 minutes, then transfer to a rack. Serve warm or at room temperature, dusted with cinnamon and powdered sugar.

Tips for Perfect Pastéis de Nata

  • Go as hot as your oven allows. High heat creates the signature blistered top.
  • Make the pastry thin at the bottom and thicker on the sides for a crisp base.
  • Don’t overfill. The custard puffs up while baking and settles as it cools.
  • Best fresh: they’re at their crispiest the day they’re baked. Re-crisp leftovers in a hot oven for 5 minutes.
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