Portuguese Custard Tarts - Pasteis de Nata

Portuguese Custard Tarts - Pasteis de Nata

80 Reviews 16 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
John J. Pacheco
Recipe by  John J. Pacheco

“These are delicious Portuguese Custard Tarts.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 tarts



  1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
  2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
  3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Share It

Reviews (80)

Rate This Recipe
Lynne C.

Lynne C.

The traditional way to line the cups is to take the sheet of puff pastry and roll it into a loaf, then cut slices and place the in the cups, pressing down so that the dough flattens and there is a bit of a rim of thicker pastry at the top. That way they come out with very crispy and flaky shells.

B Spradley

B Spradley

I grew up eating these custards in Macau (a Portuguese colony) so i came in as a tough critique. This was my first time however actually make this, for some reason i though it would be really hard, but i was amazed how easy it was. My whole family loved them, they were gone in several hours. My only suggestion is to use the paper muffin liners. I sprayed half my pan and used the muffin liners for the other half and the greased ones stuck pretty bad, but the paper was great. I also used trader Joes puff pastry and just cut squares for ease... They looked a little different than the authentic ones, but the taste is excellent. I will definitely make again. Oh.. I also used a half tsp of vanilla instead of the vanilla bean.



Excellent recipe! I used mini muffin cups, the filling was enough for 30, and I used 1 and a half packages of puff pastry. Everyone wanted the recipe. The smaller "pasteis" were just perfect for a sweet table.

More Reviews

Similar Recipes

Egg Custard Pie III

Egg Custard Pie III

Coconut Custard Pie I

Coconut Custard Pie I

Elva's Custard Pie

Elva's Custard Pie

Custard Pie III

Custard Pie III

Restaurant Style Egg Custard Pie

Restaurant Style Egg Custard Pie

Sour Cream Custard Pie

Sour Cream Custard Pie


Amount Per Serving (12 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Sour Cream Custard Pie


next recipe:

Coconut Custard Pie I