Hello foodies, Adeola here! Today we’re going to talk about one of my all-time favorite desserts, Pastéis de Nata, or Portuguese Custard Tarts. These little bites of heaven have a crispy, flaky exterior and a rich, creamy custard filling that’s flavored with cinnamon and vanilla extract. They’re the perfect dessert for anyone looking to transport their tastebuds to the charming streets of Lisbon. Trust me, once you try them, you’ll be hooked!

Adeola is a free-spirited individual with a passion for exploring new cultures and cuisines. She loves to travel, read, and watch movies in her free time. She is a firm believer in living life to the fullest and cherishing every moment.

Adeola Oladejo currently resides in the United States and grew up in Nigeria.

I grew up in Nigeria, a country known for its rich and diverse culture. Food played a huge role in my upbringing, and I was fortunate enough to learn how to make a variety of traditional dishes from my family’s recipes. Cooking has always been a passion of mine, and I love trying out new recipes and experimenting with different ingredients. When I first tasted Pastéis de Nata during my travels, I knew I had to learn how to make them. They instantly reminded me of the Nigerian puff puff, another delicious fried pastry.

Pastéis de Nata are a quintessential Portuguese dessert that dates back to the 18th century. Legend has it that they were first created by Catholic monks in Lisbon who used leftover egg yolks to make custard. The recipe was then passed down through generations and is now a beloved staple of Portuguese cuisine. One interesting fact is that there’s actually a secret recipe for the authentic version, and it’s been closely guarded by the owners of the famous Pastéis de Belém bakery for over 100 years. Luckily, with this recipe, you can recreate the magic of this classic dessert from the comfort of your own kitchen!

What you need

What’s the best way to bring the delicious tastes of Portugal to your kitchen? Make these Custard Tarts, or as they are called in Portugal – Pastéis de Nata! A dessert that even has the heavenly aroma of cinnamon, these Pastéis de Nata will take you on a journey to the streets of Lisbon. The puff pastry has a flaky and crispy exterior, while the filling has a rich and creamy texture that will melt in your mouth. The filling is made by whisking together eggs and milk and flavored with cinnamon and vanilla extract. I love to make these with heavy cream for a luxurious and indulgent touch. The process may seem complicated, but with step-by-step instructions, you’ll be able to create these delectable treats in no time. Plus, don’t forget the finishing touch: a generous sprinkle of confectioner’s sugar on top. Serve them warm or at room temperature and enjoy these Pastéis de Nata as a sweet snack or a dessert. The best part? This recipe makes 12 servings, meaning there will always be some left over for an extra treat the next day.

Ingredients:

• Puff Pastry – This flaky dough is used to create the pastry shells that hold the creamy custard filling. If you can’t find puff pastry, you can use store-bought pie dough as a substitute.
• Whole Milk – Whole milk is used to create the creamy custard filling. You can use any milk of your choice, but whole milk will give you the richest and creamiest flavor.
• Heavy Cream – Heavy cream is used to give the custard an added richness and creaminess. If you can’t find heavy cream, you can use whipping cream instead.
• Sugar – Sugar is used to sweeten the custard filling. You can adjust the amount of sugar to your desired taste.
• Flour – Flour is used to thicken the custard filling. Cornstarch can also be used as a substitute.
• Egg yolks – Egg yolks are used to both thicken and flavor the custard filling, giving it a rich and creamy texture. Save the egg whites for another recipe!
• Vanilla Extract – Vanilla extract is used to add a warm and sweet flavor to the custard filling. You can use vanilla bean as a substitute for a more authentic flavor.
• Cinnamon – Cinnamon is used to add a warm and spicy flavor to the custard filling. You can omit this ingredient if you’re not a fan of cinnamon.
• Salt – A pinch of salt is added to enhance the flavor of the custard filling and balance out the sweetness.
• Confectioner’s Sugar – Confectioner’s sugar is used to dust the top of the pastries before serving, adding a sweet finish and a beautiful presentation.

Utensils:

• Mixing Bowl
• Whisk
• Small Saucepan
• Rolling Pin
• Muffin Tin – You can also use a deep dish tart tin or ramekins. However, the baking time may vary depending on the size of your tin.
• Pastry Brush – If you don’t have a pastry brush, you can use your fingers to brush the egg wash onto the pastry shells.

Cinnamon

Cinnamon brings a warm and sweet flavor to the custard filling and makes it taste like a dream. Not only is the aroma of cinnamon irresistible, its health benefits are also impressive. Studies have shown that cinnamon can help regulate blood sugar levels, reduce inflammation and fight bacteria. Fun fact: Did you know that cinnamon was once considered more valuable than gold? The ancient Egyptians used cinnamon for embalming and even Julius Caesar is said to have burned a year’s supply of cinnamon at the funeral pyre of his wife to show respect for her. In this recipe, a small amount of cinnamon goes a long way in creating a truly authentic and aromatic pastéis de nata.

Heavy Cream

Heavy cream is the secret ingredient that makes this custard filling so irresistibly rich and creamy. While heavy cream is not the healthiest ingredient, it does add an indulgent and luxurious texture to this traditional Portuguese pastry that you simply can’t resist. Heavy cream is high in fat, and while this recipe uses a moderate amount, you can reduce the amount of heavy cream used or even substitute with whole milk for a lighter version of the recipe. Fun fact: Heavy cream was once used as a beauty product! Historical figures such as Cleopatra and Nefertiti reportedly used it as a moisturizer to maintain their youthful appearance. But if you’re not interested in slathering it on your face, just remember that adding a bit of heavy cream to your pastéis de nata is the perfect way to make them extra delicious and decadent.

What to serve it with?

I absolutely love serving Pastéis de Nata with a hot cup of coffee or a strong espresso. The rich, buttery pastry pairs perfectly with the bold, earthy flavors of coffee. It’s the perfect combination for me, especially on a lazy Sunday morning when I want to indulge in something sweet and comforting. Whenever I serve these tarts to friends or family, I always make sure to have a fresh pot of coffee brewing. It’s a tradition that brings me back to my childhood and reminds me of the importance of taking a moment to savor the simple things in life.

Summary

Well, that’s it for today’s recipe, folks! I hope you’re feeling inspired to whip up a batch of these delicious Portuguese Custard Tarts and transport yourself to the charming streets of Lisbon. Be sure to let me know in the comments section below if you’re planning on trying this recipe and what flavors you’d like to add to make it unique to you. And don’t forget to share this recipe with your friends and family so they too can enjoy the heavenly taste of Pastéis de Nata. Until next time, happy baking!

Here’s the recipe:

Recreating Lisbon Memories at Home: The Irresistible Pastéis de Nata

Adeola Oladejo

Transport yourself to the charming streets of Lisbon with these delectable pastries filled with creamy custard. These pastries are a culinary souvenir that will make you feel like you're back in Portugal.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Course Dessert, Snack

Servings 12

Equipment

• Mixing bowl
• Whisk
• Small saucepan
• Rolling Pin
• Muffin tin
• Pastry Brush

Ingredients

  

• 1 package (375g) Puff Pastry
• 500 ml Whole Milk
• 200 ml Heavy Cream
• 250 g Sugar
• 60 g Flour
• 8 Egg yolks
• 1 tbsp Vanilla Extract
• 1 tsp Cinnamon
• 1/4 tsp Salt
• For dusting Confectioner's Sugar

Instructions

 

• Thaw the Puff Pastry - Remove the puff pastry from the freezer and let it thaw in the refrigerator for at least 2 hours or overnight. Once thawed, remove the pastry from the fridge and let it rest at room temperature for 15-20 minutes before using.
• Preheat the Oven - Preheat the oven to 475°F (245°C).
• Make the Custard Filling - In a small saucepan, combine the whole milk, heavy cream, sugar, flour, cinnamon, and salt. Place the saucepan over medium heat and whisk the ingredients until the mixture comes to a simmer. Remove from the heat. In a mixing bowl, whisk the egg yolks and vanilla extract together until well combined. Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Whisk until fully combined. Strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles. - Be sure to whisk the egg and milk mixture constantly while adding the hot milk. If you don't whisk continuously, the heat from the milk may cook the egg yolks and scramble them, resulting in a lumpy and unpleasant custard. It's also important to strain the mixture through a fine-mesh sieve to ensure that the custard is perfectly smooth and creamy.
• Roll out the Puff Pastry - On a lightly floured surface, roll out the puff pastry to a large rectangle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the pastry into 12 squares. Gently press each square into the cups of a muffin tin, making sure the pastry comes up all the way to the top. - When you're cutting the pastry into squares, be sure to use a ruler or straight edge to keep your cuts straight and even. To prevent the pastry from sticking to the muffin tin, you can lightly grease the cups with butter or cooking spray.
• Fill the Pastry Shells - Pour the custard evenly into each pastry shell, filling each about 3/4 of the way full. - To prevent spills and mess, you can pour the custard mixture into a large measuring cup with a spout, and then pour it into each pastry shell, using the spout to control the flow of the custard.
• Bake the Pastéis de Nata - Bake the pastries in the preheated oven for 10-12 minutes until they start to brown on the edges and the custard is set on top. Remove from the oven and let them cool for a few minutes in the muffin tin before removing them. - Keep a close eye on the pastries while they're baking, as they can easily burn due to their high sugar content. You'll know the pastries are done when the edges turn a golden brown color and the custard is set on top. If you're not sure, you can insert a toothpick into the center of one of the pastries. If it comes out clean, the pastries are done!
• Serve and Enjoy! - Dust the pastries generously with confectioner's sugar and serve them warm or at room temperature. These pastéis de nata are best enjoyed within a few hours of baking, but they can be stored in an airtight container at room temperature for up to 3 days. - For an extra touch of sweetness, you can also serve the pastries with a dollop of whipped cream or a sprinkle of cinnamon on top. Store the pastries in an airtight container to keep them fresh, but avoid storing them in the fridge as this can make the pastry soggy.