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Portuguese Pasteis de Nata
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

The worldwide famous Portuguese dessert. The combination of a crusty outside and a creamy inside.

Course: Dessert
Cuisine: Portuguese
Keyword: pasteis de nata
Servings: 12 Units
  • 250 gr sweet puff pastry
  • 8 egg yolks
  • 500 ml Whipping cream 35% percent fat
  • 200 gr granulated sugar
  • 2 tsp flour
  • 1 Lemon zest
  • Cinnamon (optional)
  • powdered sugar (optional)
  1. Preheat the oven to 220º.

  2. Extend the puff pastry and cut circles about 3 inches diameter. Place the circles at the bottom of a nonstick cupcake pan. Take the tray to the refrigerator while you make the filler of the tarts.
  3. To start the filler cream, add the whipping cream into a big pot and mix until there aren’t any lumps of cream. Add the sugar, the yolks, the flour, and the lemon zest and mix until the sugar is dissolved.

  4. Bring the pot to the stove at medium heat. Stir incessantly until the mix is thick (note 1). Remove from the stove and let it chill (note 3)
  5. Now fill the cupcake forms with the cream and take to the oven for 15 - 20 minutes. (note 2)

  6. Let them chill and sprinkle with powdered sugar and cinnamon.

Recipe Video

Recipe Notes
  1. Sometimes the filler cream is so thick that even when you stir it well you will still see a few lumps of cream. If that happens you can use a strainer to fix it. The final texture of this cream must be velvety and smooth.
  2. The brown finish depends on your preferences. Here in Portugal they like to let the custard tart bake a little bit more until the surface is brown with small black spots. For my personal taste I avoid the black spots and the slightly burned taste.
  3. Remember than the filler is made of egg yolks. This mean that you have to be extra careful with the mix and stir a lot to avoid burning it at the bottom of the pan.