Few treats are as synonymous with Portugal as the world-famous Pastéis de Nata, a sweet custard tart that’s crispy on the outside and creamy on the inside. Whether you’ve enjoyed them in the bakeries of Lisbon or are trying to recreate them at home, this beloved pastry is surprisingly achievable with the right recipe and a few key tips.

Let’s take you step-by-step through making Pastéis de Nata at home, keeping it authentic to the classic Portuguese recipe.

Ingredients You’ll Need

For this recipe, you’ll need both puff pastry (store-bought works just fine for ease) and a rich custard filling. Here’s what you need to get started:

• For the pastry: Ready-made puff pastry, ensuring it’s rolled out thin.
• For the custard:
  • 500 ml of milk
  • 1 cinnamon stick
  • 1 strip of lemon peel
  • 250 g sugar
  • 50 g flour
  • 6 egg yolks

Step-by-Step Instructions

1. Prepare the Puff Pastry:

Roll the puff pastry into a log and slice it into small rounds. Press these into greased muffin tins, making sure the dough is thin and even across the base and up the sides. Place the tins in the fridge to chill while you prepare the custard.

2. Create the Custard:

In a saucepan, combine the milk with the cinnamon stick and lemon peel. Bring the mixture to a gentle simmer, infusing the milk with those aromatic flavors. In a separate bowl, whisk together the sugar and flour, gradually adding the hot milk mixture while whisking to avoid lumps.

Return the mixture to the heat and stir constantly until it thickens slightly. Allow it to cool, then whisk in the egg yolks until you have a smooth, creamy custard.

3. Assemble the Tarts:

Pour the custard into the prepared puff pastry cases, filling each one just below the rim.

4. Bake to Perfection:

Preheat your oven to a very high temperature (around 250°C or 480°F). Bake the tarts for 8-12 minutes, until the tops are golden and the pastry is crisp. A bit of browning or caramelization on the top of the custard is traditional and adds to the authentic flavor.

5. Serve Warm:

Let the tarts cool slightly before enjoying them warm. Traditionally, they’re served dusted with a bit of cinnamon or powdered sugar.

Pro Tips for Perfect Pastéis de Nata

• High heat is key. To replicate the crispy, flaky pastry and caramelized custard found in Portuguese bakeries, a hot oven is essential.
• Infuse the milk. Don’t skip the cinnamon stick and lemon peel – they’re what give the custard its signature flavor.
• Use a muffin tin. This hack replicates the traditional pastel molds perfectly.

Final Thoughts

Making Pastéis de Nata at home is a rewarding way to enjoy a taste of Portugal, whether you’ve visited Lisbon’s bakeries or dream of doing so one day. Enjoy the sweet, creamy tarts fresh from the oven, and pair them with a coffee for an authentic Portuguese experience.