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How to make the best pasteis de nata the Portuguese custard tarts

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Pasteis de Nata recipe a beautiful Portuguese custard tart also know as pasteis de Belem

Pasteis de nata are sweet Portuguese custards tarts from Lisbon. Little puff pastries that are a characteristic sweets you eat with a coffee or a tea.  Are you ready to learn how you can make pasteis de nata? Lets get started!

Pasteis de Nata recipe a beautiful Portuguese custard tart also know as pasteis de Belem

Have you ever been to Lisbon in Portugal? If you ever get the chance go and visit this lovely city by the sea. It has a great old town with lots of great restaurants, shops and terraces to sit outside and enjoy the sun.

When you are there do not pass up on the opportunity to eat a pasteis de nata, Portuguese custard tarts also known as pastel de Belem or pasteis de Belem.

When you roam the streets of Lisbon you can find them everywhere. In every bakery shop or in a cafe you can get these pastries.

The best and most well-known pasteis de Belem can found in the Belem suburb. You can buy them in a pack of ten and literally thousands and thousands of these pastries are made every day.

Until you actually go and visit I will show you how you can make these little pasteis yourself wth this pasteis de nata recipe and have a touch of Lisbon at home.

Pasteis de nata ingredients

To make these Portuguese custard tarts you need a number of ingredients. Make sure you get the following pasteis de nata ingredients on your shopping list:

  • Milk
  • Eggs
  • Granulate sugar
  • Plain flour
  • Vanilla extract or vanilla pod
  • Puff pastry
  • Cinnamon

Pasteis de Nata ingredients

How to make pasteis de nata

Just like the oven baked apple beignets I used store bought puff pastry for this recipe and made the filling myself. It is quite easy to make as you have to make a custard.

You start with two egg yolks and the sugar. Add the flour and whisk that into a smooth cream while you slowly heat milk.

This pasteis de nata recipe requires vanilla and if you have fresh vanilla scrape the seeds from the vanilla pod and put that in the milk.

If you do not have fresh vanilla you can use vanilla extract like I did. Heat the milk slowly and do not boil yet.

Take about two table spoons of milk and add this to the egg cream stir it loose and add the egg cream to the milk.

Warm the milk further so a slow boil so the flour can set. Let it cook for 2 minutes on low heat (you should see an occasional bubble).

Take a large plate and make it wet with a little water (do not dry). Put the custard on the plate and wrap with foil to let it cool. This will prevent skin on the custard.

Pasteis de Nata recipe a beautiful Portuguese custard tart also know as pasteis de Belem

I use a puff pastry roll and sprinkle some cinnamon on the puff pastry. Roll it up again an cut into 12 pieces.

Let it cool in the fridge for 10 minutes and roll each circle into a bigger circle. Push them into a muffin tin.

Now it is time to divide the custard across the 12 pasteis. Preheat the oven at 480℉/225℃ and bake the custard tarts in about 25 minutes. The custard should have brown blisters then they are done.

Let them cool slightly and sprinkle with some icing sugar. Eat immediately. Delicious!

Pasteis de Nata recipe a beautiful Portuguese custard tart also know as pasteis de Belem

Pastéis de Belém, classic Portuguese pastries with custard filling made crisp, flaky crust filled with a rich custard center. Easy to make. Visit thetortillachannel.com for the (1 minute video) instruction.
Pastéis de Nata, classic Portuguese pastries with custard filling made crisp, flaky crust filled with a rich custard center. Easy to make. Visit thetortillachannel.com for the (1 minute video) instruction.

How to make pasteis de nata Portuguese custard tarts

Do you want to see how to make pasteis de nata, Portuguese custard tarts? Watch the instruction video below:

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Have fun with this pasteis de nata recipe! Made a recipe tag @thetortillachannel on Instagram or PIN it on Pinterest.

Pastei de nata

Serves: 23 Prep Time: 10 minutes Cooking Time: 25 minutes
Pasteis de Nata recipe a beautiful Portuguese custard tart also know as pasteis de Belem

This recipe shows you how to make pasteis de nata also known as pasteis de Belem which are custard puff pastries from Portugal. Video included.

Ingredients

  • 250ml milk
  • 2 egg yolks
  • 75 g of granulate sugar
  • 1 tbsp of plain flour
  • 1 tsp of vanilla extract or 1 vanilla pod
  • 1 roll of puff pastry
  • 2 tbsp of cinnamon

Instructions

1

Whisk two egg yolks and 75 gram of sugar. Add 1 tbsp of flour and whisk into a smooth cream. Set aside

2

Heat 250 ml of milk on low heat and add 1 tsp of vanilla extract. Do not boil

3

When the milk is warm add 2 tbsp of milk to the egg mixture and whisk

4

Now add the egg milk mixture to the pan with milk and let it simmer on low heat for about 2 minutes to let the flour in the cream cook (you should see an occasional bubble)

5

Take a plate and rinse with a little bit of water (do not dry the plate). Put the custard on the plate and wrap with foil to let it cool (this will also prevent skin on the custard)

6

Take sheet of puff pastry and sprinkle some cinnamon on the puff pastry. Roll it up and cut into 12 pieces. Let it cool in the fridge for 10 minutes and roll each circle into a bigger circle

7

Push them into a muffin tin. Divide the custard over the 12 pastry

8

Preheat the oven at 480℉/225℃ and bake in about 25 minutes. The custard should have brown blisters

Nutrition facts

Calories: 214; Fat: 9.6g; Carbs: 42.9g; Protein: 5.6g;

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Pastéis de Belém, classic Portuguese pastries with custard filling made crisp, flaky crust filled with a rich custard center. Easy to make. Visit thetortillachannel.com for the (1 minute video) instruction.

2 Comments

  • Reply
    A_Boleyn
    February 1, 2018 at 8:12 pm

    Delicious looking. Your photography is wonderful as well.

    I’ve heard of these pasteis before and been curious to make them (along with Chinese egg tarts) but I’ve never run across a good recipe. I’m so glad you provided the video because the ‘pour the custard onto a wet plate’ step was confusing. I pictured a runny mess . I was going to post a question on the size of the plate needed for the step which, I now understand, is for cooling the custard evenly. Obviously, I need a 2nd cup of coffee as I just got up recently. 🙂

    Thank you for the great post.

    • Reply
      Mireille
      February 1, 2018 at 8:26 pm

      Thank you so much for you nice comment and feedback. I will clarify further in the recipe what I mean with the wet plate. It is indeed for cooling and also to prevent skin forming on the custard.

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