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The dessert, Mediterranean

Pastéis de nata

Pastéis de nata are small Portuguese puff pastry tartlets filled with a cinnamon and lemon custard, caramelized in a very hot oven. For 6 people, they take 45 minutes of active work spread over two days, the custard is made the night before, and the shells are filled and baked right before serving. Medium difficulty, about €1.30 per person, and the key is cranking the oven as hot as it will go for those caramelized black spots.

Pastéis de nata fresh from the oven, crisp pastry and caramelized custard on top, just like the ones from the streets of Lisbon.

Pastéis de nata
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.30
Calories per person
300 kcalcalculated by Kiloach, your weight coach

Under the crisp, flaky shell, the custard stays soft and barely set, scented with cinnamon and lemon zest. The dark spots on top are not a mistake, they are sugar caramelizing under very high heat, and that is exactly what gives pastéis de nata their unmistakable look and flavor among Portuguese desserts.

This is a dessert that wins over everyone, kids included, and makes a nice change from the usual pies and tarts on a holiday table. Serve them warm at the end of a family meal, with coffee after a dinner with friends, or during the holidays when you want a dessert that comes together in minutes right before you sit down.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 10 min
  2. The same day 1 step, 20 min
  3. Before the guests arrive 1 step, 15 min
  4. When it's time to serve 1 step

The night before, make the cinnamon and lemon infused custard and keep it chilled with plastic wrap pressed on top. The same day, line your muffin tin with the puff pastry pieces. Right before your guests arrive, fill the shells with custard and bake in a very hot oven, then serve warm at dessert time with a dusting of cinnamon and powdered sugar.

The ingredients

6 people

Dairy

  • Puff pastry 500 g
  • Whole milk 25 cl
  • Heavy cream 25 cl
  • Egg yolks 6

Pantry

  • Sugaroften in the pantry 120 g
  • Flouroften in the pantry 30 g
  • Cinnamon stickoften in the pantry 1
  • Ground cinnamonoften in the pantry 1 tsp
  • Powdered sugaroften in the pantry 2 tbsp

Fruits and vegetables

  • Organic lemon 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the milk and cream with the cinnamon stick and a strip of lemon zest, then let it infuse off the heat. 10 min

    Peel the zest with a vegetable peeler, avoiding the white pith which is bitter.

  2. Whisk the flour with the sugar, pour in the strained infused milk, cook over low heat while stirring until the custard thickens, then stir in the yolks off the heat.

    Add the yolks when the custard has cooled a bit, otherwise they scramble.

  3. Press plastic wrap directly onto the custard and refrigerate.

    It will thicken overnight, that is normal, just whisk it before filling the shells.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the puff pastry, roll it into a tight log, cut 12 pieces, and flatten each with your thumb to line a muffin tin. 20 min

    Dip your fingers in cold water so the dough does not stick as you shape it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Fill the pastry shells three quarters full with custard and bake at 250°C until the tops are spotted with black. 15 min

    Fill them right before baking so the pastry stays crisp.

When it's time to serveThe final touches, right in front of your guests.

  1. Let cool for a few minutes, dust with cinnamon and powdered sugar, and serve.

    Eat them warm, straight from the oven they are at their crispiest.

Our tips to get it right

  • Use a dark metal muffin tin if you have one, it holds heat better and helps the pastry brown nicely underneath.
  • Never fill the shells all the way to the top, the custard puffs up slightly as it bakes and will overflow if you do.
  • If your oven does not reach 250°C, push it as high as it goes and finish for a minute or two under the broiler, watching closely.

The variations

  • Swap the lemon zest for orange zest for a softer, less tangy custard.
  • For a quicker version, use pre-rolled puff pastry cut into squares instead of rolling and slicing a log.
  • For kids, dust with just powdered sugar and skip the cinnamon, some children find its flavor too strong.

What to serve it with

  • A strong espresso after dinner
  • Mint tea or rooibos
  • A cinnamon orange salad

Storage

Pastéis de nata are best eaten warm the day they are baked. They keep for a day at room temperature in a sealed container, and a few minutes in the oven will bring back their crispness.

Questions about this recipe

Can I use store bought puff pastry instead of making it from scratch?

Yes, a good all butter puff pastry works perfectly and saves time. Avoid very thin sheets, they tend to tear when you line the muffin tin.

Why should the custard stay runny before baking?

A custard that is too thick will not caramelize well on top and gives dry pastéis. It should coat a spoon without being firm, it finishes setting in the oven.

How do I get those signature black spots on top?

You need the oven as hot as possible, ideally 250°C or more. That intense heat is what caramelizes the sugar in the custard within just a few minutes.

Can I make pastéis de nata for more than 6 people?

Yes, the recipe scales easily, just add one more muffin tin for every 12 extra pastéis. The custard can be made in one batch even for larger quantities.

Can some pastéis de nata be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make some pastéis de nata?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in some pastéis de nata?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does some pastéis de nata cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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