These traditional Portuguese egg tarts, known as Pastéis de Nata, feature a crisp, flaky puff pastry shell filled with a rich, creamy custard that caramelizes to perfection in a hot oven. Slightly burnt spots on top are their signature, adding a depth of flavor that’s both toasty and sweet. Perfect with a dusting of powdered sugar and cinnamon, they’re an irresistible treat for any occasion.

Why You’ll Love This Recipe

• Authentic flavor: Inspired by the famous pastéis de nata from Lisbon.

• Flaky pastry shell: Crisp, buttery layers using convenient store-bought puff pastry.

• Creamy custard: Smooth and gently sweetened with just a hint of vanilla.

• Visually stunning: Golden tops with charming dark spots from the caramelized sugar.

• Perfect with coffee or tea: A delightful companion to your morning or afternoon break.

• Simple ingredients: Pantry staples come together to create a gourmet dessert.

• Small batch or party-sized: Makes 12 individual tarts, perfect for sharing.

• Versatile presentation: Can be made in tart tins or muffin molds.

• Fun to make: Rolling and shaping the dough is a satisfying hands-on process.

• Customizable topping: Add cinnamon, powdered sugar, or enjoy as-is.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the custard filling

• 2 large whole eggs

• 3 egg yolks

• ½ cup white granulated sugar

• 1 teaspoon pure vanilla extract

• ⅓ cup whole milk (about 75 ml)

• ⅔ cup heavy whipping cream (150 ml)

For the tart crust

• 2 packages puff pastry (14 oz each), thawed

• Flour, for dusting

• Butter or nonstick spray, for greasing tart pans

Optional for garnish

• Powdered sugar

• Ground cinnamon

directions

1. Prepare the custard
In a mixing bowl, whisk the eggs and egg yolks until well combined.
Add sugar, milk, heavy cream, and vanilla. Whisk until smooth and homogeneous.
Cover with plastic wrap and refrigerate for at least 1 hour, until the sugar has dissolved.

2. Prepare the pastry
Preheat oven to 480°F (250°C). Lightly flour a surface and roll out the puff pastry.
Roll up the dough tightly into a log (from the short side), then cut into 12 equal slices.

3. Shape the tart shells
Press each dough piece into a greased 3-inch tart tin (or muffin tin), forming a thin crust about ½ inch higher than the rim.
Prick the base with a fork to prevent puffing. Chill for 10–15 minutes.

4. Bake the tarts
Fill each crust 70% full with chilled custard.
Bake on the middle rack for 15–25 minutes, until the tops are browned and slightly caramelized and the pastry is golden.
Let cool 5 minutes before removing from the tins. Transfer to a wire rack to cool.

5. Serve
Serve warm or at room temperature. Dust with powdered sugar and cinnamon if desired.

Servings and timing

• Servings: 12 tarts

• Preparation Time: 25 minutes

• Chilling Time: 1 hour 15 minutes (custard + tart shells)

• Baking Time: 15–25 minutes

• Total Time: About 2 hours

Variations

• Lemon or orange zest: Add to the custard for a citrusy note

• Almond extract: For a subtle nutty twist

• Mini versions: Use smaller tart molds for bite-sized treats

• Dairy-free: Substitute with coconut cream and a plant-based milk alternative

• Puff pastry alternatives: Homemade laminated dough for purists

storage/reheating

• Refrigeration: Store cooled tarts in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness.

• Freezing: Not recommended as texture may suffer upon thawing.

FAQs

Can I make the custard in advance?

Yes, you can make and refrigerate the custard up to 24 hours in advance.

What’s the difference between Portuguese egg tarts and Chinese egg tarts?

Portuguese egg tarts have a richer, creamier filling and a caramelized top, while Chinese egg tarts are lighter and smoother with no burnt spots.

Do I need special tart pans?

No—standard muffin tins work well, but the edges may be thinner and shrink more during baking.

Why does the custard burn on top?

This is intentional—the dark caramelized spots are a hallmark of authentic pastéis de nata.

Can I use just milk instead of cream?

You can, but the custard won’t be as rich and silky.

How do I prevent the pastry from shrinking?

Keep the dough well chilled and avoid overstretching it when pressing into molds.

Can I use homemade puff pastry?

Absolutely—it will enhance the flakiness and flavor even more.

Is it okay if the custard puffs while baking?

Yes, it will settle back down as it cools.

Should I blind bake the crust?

No, the high heat ensures the crust and custard cook together perfectly.

Can I add fruit or jam to the base?

Yes, a small dab of berry jam or citrus curd under the custard can add a flavorful twist.

Conclusion

These Portuguese egg tarts are a must-try for pastry lovers. Crisp, flaky, and filled with velvety custard, they’re a little taste of Lisbon in every bite. Whether served warm with a dusting of cinnamon or at room temperature with coffee, they’re sure to impress. Once you’ve made them at home, you’ll never look at store-bought tarts the same way again.