Easy Puff Pastry Pastel de Nata for Beginners

If buttery, flaky pastry filled with silky-smooth custard and caramelized tops sounds like a dream—Pastel de Nata is your new obsession. These iconic Portuguese egg tarts are little bites of heaven that balance creamy, crunchy, and caramel in the most addictive way possible.

They were born in the 18th century, when monks in Lisbon used egg whites to starch their laundry and had a whole lot of yolks to use up. What did they do? Invent one of the greatest pastries of all time. Thanks, monks.

These are best served warm, dusted with powdered sugar and cinnamon, and eaten while standing at a café counter. But making them at home? Totally doable—and wildly satisfying.

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Ingredients (makes 12 tarts):

For the pastry (cheat version):

• Puff pastry – 1 sheet, thawed (about 250g)

For the custard filling:

• Whole milk – 250ml (1 cup)

• Heavy cream – 60ml (1/4 cup)

• Sugar – 150g (3/4 cup)

• Egg yolks – 5

• Cornstarch – 1 tbsp

• Vanilla extract – 1 tsp

• Lemon peel – from 1/2 lemon

• Cinnamon stick – 1

Optional toppings:

• Ground cinnamon – for dusting

• Powdered sugar – for serving

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Step-by-Step Instructions:

1. Prep the pastry (10 minutes):
Unroll the puff pastry on a lightly floured surface. Tightly roll it back up into a log, then cut into 12 equal pieces. Place each piece cut-side down in a muffin tin and use your thumbs to press it into the shape of a tart shell. Chill while you make the filling.

2. Make the custard base (10–15 minutes):
In a saucepan, heat milk, cream, lemon peel, and cinnamon stick until just before boiling. Meanwhile, whisk sugar, cornstarch, and egg yolks in a separate bowl. Slowly pour the hot milk mixture (remove peel and cinnamon) into the egg mix while whisking constantly.

3. Cook the custard (3–5 minutes):
Return everything to the pan over medium-low heat. Stir constantly until it thickens to the consistency of thin pudding. Remove from heat and stir in vanilla. Let it cool slightly.

4. Fill and bake (12–15 minutes):
Preheat oven to 250°C (480°F) or as high as your oven goes. Fill each pastry shell about 3/4 full with custard. Bake until the tops are blistered and golden brown, and the pastry edges are crisp—12 to 15 minutes.

5. Cool and serve:
Let cool slightly in the pan, then dust with cinnamon and powdered sugar if desired. Serve warm or at room temp, preferably with espresso or strong coffee.

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Pro Tip:

Use high heat. That scorched top is signature—and it only happens if your oven is seriously hot. If your oven doesn't go above 230°C (450°F), bake a little longer and broil for 1–2 minutes at the end. And chilling the shaped puff pastry before filling helps keep the layers flakier.

Bonus: Freeze any extras and reheat in the oven for an instant café moment anytime.