Easy Portuguese style custard tarts made with homemade egg custard and ready rolled puff pastry are a breeze to pull together for a leisured weekend breakfast or brunch.
Portuguese custard tarts
Portugal is famous for its little puff pastry custard tarts, known as pastéis de nata, or pastel de nata. You may also know them as pastéis de belém, a proprietary name that uses the secret recipe of an old monastic order.
These crisp little tartlets are consumed with plenty of strong coffee from breakfast time onwards. They are everywhere in Portugal and are the nation’s favourite sweet recipe.
Today, Portuguese custard tarts can be found anywhere in the world that has a strong connection with Portugal. From Brazil to Mozambique, in Goa and across East Asia where they spread from Macao, the egg custard tart is a favourite treat.
Easy custard tarts
My version of these delicious holiday treats is very simple to make. I buy ready rolled sheets of puff pastry, which saves an awful lot of time and effort and leaves more time to focus on that delicious vanilla custard.
They really don’t take a lot of time but if you want to serve them fresh from the oven in the morning, you can make the custard the day before. All you have to do then is assemble and bake.
Why make puff pastry custard tarts?
- A delicious taste of summer holidays
- So easy to make
- Makes an impressive breakfast or brunch to serve to guests
- Absolutely no fuss!
Portuguese custard tarts – ingredients
- Eggs – one whole, one yolk. Freeze the spare egg white for making meringue another day.
- Caster sugar – I prefer golden caster sugar as it has more flavour but white works too.
- Cornflour / Cornstarch
- Milk – Semi skimmed or whole.
- Vanilla extract – Use a natural extract rather than artificial ‘essence’. I like a paste but you can use liquid. Get to know your vanilla’s strength and adjust recipes accordingly.
- Ready rolled puff pastry – an all-butter version is best!
How to make egg custard tarts – step by step
Before you start, read my step-by-step instructions with hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Place the egg, egg yolk and sugar in a bowl. Whisk until pale and fluffy. Unless you are preparing the custard in advance, you should take the pastry out of the fridge and allow it warm up to room temperature while you work.
Preheat the oven to 200°C / 180°C fan / GM 6.
Step Two – Put the cornflour into a small bowl and add a little of the milk. Stir until you have a smooth paste, and then add some more milk, mixing to a thick liquid.
Step Three – Transfer the egg and sugar mixture to a pan. Stir in the remainder of the milk, vanilla and the cornflour mixture.
Step Four – Stir over a gentle heat for 5–10 minutes until it starts to thicken, and the mixture coats the back of the spoon. While cooking, take care to scrape the bottom and sides of the pan back into the mix.
Step Five – Take the custard off the heat and set aside. Use a circular cutter to cut out the pastry. This recipe will make 6–9 tartlets depending on the size and shape of your muffin tray, so cut accordingly.
Step Six – Fill the pastry with the custard mix. Bake for 20–25 minutes until golden. Allow to cool slightly before removing from the pan. Enjoy your Portuguese custard tarts while they are still warm!
Serving suggestion
Serve with coffee and fruit for a delicious brunch.
Variations
- While the classic British custard egg tart is finished with nutmeg, a dusting of cinnamon and icing sugar is traditional for these Mediterranean treats. If you prefer, you could add a little cinnamon to the custard.
- Grate a little lemon or orange zest into the custard.
Puff Pastry Custard Tarts (Pastel De Nata Recipe)
Ingredients
- 2 eggs (one whole, one yolk)
- 90 g caster sugar
- 1 ½ tbsp cornflour
- 300 ml milk
- 1 tsp vanilla extract
- 1 pack ready-rolled puff pastry
Instructions
- Place the egg, egg yolk and sugar in a bowl. Whisk until pale and fluffy. Unless you are preparing the custard in advance, you should take the pastry out of the fridge and allow it warm up to room temperature while you work. Preheat the oven to 200°C / 180°C fan / GM 6.2 eggs, 90 g caster sugar
- Put the cornflour into a small bowl and add a little of the milk. Stir until you have a smooth paste, and then add some more milk, mixing to a thick liquid.1 ½ tbsp cornflour, 300 ml milk
- Transfer the egg and sugar mixture to a pan. Stir in the remainder of the milk and the cornflour mixture.
- Stir over a gentle heat for 5–10 minutes until it starts to thicken, and the mixture coats the back of the spoon. While cooking, take care to scrape the bottom and sides of the pan back into the mix.
- Take the custard off the heat and set aside. Use a circular cutter to cut out the pastry. This recipe will make 6–9 tartlets depending on the size and shape of your muffin tray, so cut accordingly.1 pack ready-rolled puff pastry
- Fill the pastry with the custard mix. Bake for 20–25 minutes until golden. Allow to cool slightly before removing from the pan. Enjoy your Portuguese custard tarts while they are still warm!
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