Pasteis de Nata

1 Reviews
100% would make this recipe again

Portuguese Custard Tarts

Rest : 30 min Preparation : 40 min Cooking : 20 min
210 calories/serving


plastic wrap
200 g puff pastry dough 1/2 box
1 tbsp butter, unsalted, melted 14 g
3/4 cup sugar 150 g
5 tbsp white flour (all purpose) 35 g
1 pinch salt 0.1 g
4 egg yolks
1 eggs size large [optional]
2 cups milk, partly skimmed, 2% 500 mL
1 tbsp lemonjuice, freshly squeezed 1/2 lemon
1 tsp vanilla extract 5 mL
1/2 tsp ground cinnamon 2 g

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.


  1. On a lightly floured board, roll out the puff pastry to a 33 cm (13 in.) square, using a rolling pin. Using a brush, cover the entire surface of the pastry with butter. Roll tightly, wrap in plastic wrap and refrigerate for at least 30 min.
  2. Slice the dough roll into 12 rounds of about 3 cm. On a lightly floured board, roll out each round, using a rolling pin. Using lightly wet fingers, line the tart pans or muffin tins. Chill for at least 30 min while preparing the filling.
  3. Preheat the oven to 270°C/525°F.
  4. In a saucepan off the heat, combine the sugar, flour and one pinch of salt. Add the egg yolks and egg then whisk until smooth. Pour in the milk, lemon juice and vanilla. Mix thoroughly.
  5. Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Reduce the heat and continue to whisk until the mixture has thickened. Remove from the heat and strain through a sieve.
  6. Portion out the filling to the tart pans. Smooth out the tops using the back of a spoon.
  7. Bake in the middle of the oven until the tops are caramelized and the crusts are golden-colored, about 13-15 min.
  8. Let cool before unmoulding. Dust with cinnamon then serve.


These tarts can be made ahead and warmed up in a warm oven for about 5 min.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




10 g

16 %

Saturated 2.6 g
+ Trans 0.1 g

14 %


80 mg


60 mg

3 %


25 g

8 %


0 g

2 %


15 g

Net Carbs

25 g


4 g

Vitamin A

6 %

Vitamin C

1 %


6 %


6 %


This recipe is :
Good source of  :
Selenium, Vitamin B12
Source of  :
Calcium, Folacin, Iron, Manganese, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 0
Other Foods 1

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1 Reviews (1 with rating only) 100% would make this recipe again

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