Easy Pasteis de Nata
The Classic Portuguese Cream Tart With a Unique Taste!
Pasteis de Nata are beloved Portuguese custard tarts, traditionally known as Doce Conventual—a name that reflects their origins in Portuguese convents. While different regions offer their own take on these custard delights, they all center around rich egg yolks and sugar, baked to golden perfection in flaky puff pastry.

This version is easy to make at home using store-bought puff pastry and a simple homemade custard. Perfect for special occasions, dinner parties, or a weekend treat!

🛒 Ingredients
2 sheets puff pastry, thawed but cold

1 whole egg

2 egg yolks

100g sugar (½ cup)

120ml heavy cream (½ cup)

120ml whole milk (½ cup)

1 tsp vanilla extract (optional, for extra flavor)

👨‍🍳 How to Make Pasteis de Nata
Step 1: Layer the Pastry
Unroll one sheet of puff pastry on a clean surface. Place the second sheet directly on top.

Step 2: Roll and Chill
Tightly roll the two layers into a log, starting from one short end. Wrap the roll in plastic wrap and refrigerate for at least 1 hour. This helps achieve a beautifully layered crust.

Step 3: Make the Custard
In a bowl, whisk together the egg, egg yolks, sugar, cream, milk, and vanilla extract (if using). Stir until smooth. Refrigerate for at least 1 hour to allow flavors to meld and the mixture to thicken slightly.

Step 4: Prepare the Dough Cups
Remove the pastry roll from the fridge and cut it into slices about 1 inch thick. Press each slice into a paper-lined muffin tin or greased nonstick mold, pushing the dough up the sides to form small tart shells.

Step 5: Fill and Bake
Pour the chilled custard mixture into each shell, filling almost to the top. Bake in a preheated oven at 210°C (420°F) for 23 minutes, or until the custard is set and the tops are darkened in spots (this caramelization is traditional!).

Step 6: Cool and Serve
Let the tarts cool slightly in the tin, then transfer to a wire rack. Serve warm or at room temperature.

✅ Tips for Perfect Pasteis de Nata

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