Pasteis de Nata

Name: Pasteis de Nata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Portugal
Ingredients: 1 puff pastry; 500 ml of milk; 1 vanilla bean; 6 eggs (yolks only); 200 g of sugar; 2 tbsp of flour; Zest of a lemons; ground cinnamon

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These little Portuguese custard tarts are baked in a very crisp puff pastry. 🧁 High-temperature baking is needed to caramelize the top.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 30 min
Difficulty: Medium
Per person: €0.67

By the CookinBreak team

Ingredients 8

servings

Estimated cost €8.00

Equipment

Saucepan
Whisk
Rolling pin
Muffin pan
Cutting board

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 425 °F.

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Roll out the puff pastry on a lightly floured surface and cut it into 12 squares. Place each square in the cups of the muffin pan.

In a saucepan, heat the milk with the vanilla bean split in half (scrape out the vanilla seeds).

In a bowl, mix the egg yolks, sugar and flour until smooth.

Pour the hot milk over the egg mixture while whisking.

Return everything to the saucepan and heat over low heat, stirring constantly, until the cream thickens. Remove the vanilla bean.

Fill each puff pastry square with the pastry cream.

Bake the Pasteis de Nata for or until golden.

Let cool for . Sprinkle with cinnamon and lemon zest if desired.

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Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

200kcal

Protein4 g8%
Carbs28 g56%
Fat8 g36%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌟 To add a touch of authenticity to your Pasteis de Nata, generously sprinkle them with powdered sugar just before serving. It gives them a nice finish and an extra thin, sweet crust.

Freezing : Can you freeze this recipe?

Yes

Works very well once baked. Up to 3 months in individual freezer bags. Reheat straight from frozen in the oven.

Storage : How long does it keep?

Not ideal. The crispness of the pastry fades. Keeps 1-2 days max in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The cream can be made the day before. Store in the refrigerator under plastic wrap pressed onto the surface. Assemble and bake the same day.

Reheating : How do you reheat it?

Oven (180-200°C) or air fryer (170-180°C) 5-10 minutes to regain the crispness. Microwave not recommended (softens the pastry).

Variations

Sprinkle with cinnamon and powdered sugar as soon as they come out of the oven.
Flavor the cream with the zest of a lemon.
Make mini pasteis using mini muffin pans.

Mistakes to avoid

Baking in an oven that is not hot enough: the top does not caramelize. Preheat well to 220 °C.
Not thickening the cream enough: the tarts stay runny. Stir over low heat until thickened.
Overfilling the cups: the cream spills over. Leave a little room.

Frequently asked questions

Why bake at 220 °C?

This high temperature browns the puff pastry and caramelizes the top of the cream in 10 to 15 minutes, which gives pasteis de nata their typical little brown spots, without drying out the cream inside.

How do you make the cream for pasteis de nata?

Heat the milk with the vanilla bean, pour it over the yolks, sugar, and flour while whisking, then return to low heat, stirring constantly until thickened. Remove the bean before filling.

Can you use a muffin pan?

Yes, this recipe suggests placing squares of puff pastry in the cups of a muffin pan. Press the dough firmly against the sides to form a little shell, then fill it with cream.

What can you do with the egg whites?

The recipe uses only the yolks. Use the whites to make meringues, financiers, or an omelet. You can also whip them to stiff peaks to lighten another pastry preparation.