Pastéis de Nata · Portugal
Portuguese Custard Tarts with Baked Puff Pastry and Cinnamon - No-Bake Custard Method
Delicate egg custard tarts with a buttery pastry crust and rich custard filling, prepared using a no-bake custard technique for a lighter texture
Ingredients
Method
- Preheat oven to 400°F (200°C)
- Roll out puff pastry and cut into 4-inch circles
- Place in a tart pan and dock the bottom with a fork
- Bake for 15-18 minutes until golden
- In a separate bowl, whisk together egg yolks, sugar, salt, and vanilla until pale
- Gradually add milk and cream, mixing continuously
- Chill the custard mixture in the refrigerator for 2 hours
- Pour chilled custard into baked pastry shells
- Sprinkle with cinnamon sugar
- Chill for 2 hours before serving
More Pastéis de Nata recipes →
More recipes to try
Custard Tarts with Puff Pastry and Vanilla Infusion - Baked in a Water Bath
A traditional Portuguese custard tart with a flaky pastry shell and rich egg custard filling, prepared using a water bath method for a smoother texture.
Mini Puff Pastry Custard Tarts with Reduced Milk and Vanilla Infusion
Smaller versions of the classic pastéis de nata, perfect for individual servings or parties.
Mini Puff Pastry Egg Tarts with Caramel Sauce - Baked vs. Steam-Finished
A smaller version of the classic pastéis de nata, with a unique technique that combines baking and steaming for a richer texture and flavor.
Custard Tarts with Spiced Milk and Cinnamon Finish
A beloved Portuguese dessert with a delicate custard filling and a crispy pastry shell, often served with a sprinkle of cinnamon.
Portuguese Custard Tarts with Laminated Dough
A variation of traditional Portuguese pastéis de nata using a homemade laminated dough for a flakier crust, paired with a rich custard filling
Portuguese Custard Tarts with Caramel Glaze
A variation of the traditional Pastéis de Nata with a caramel glaze, adding an extra layer of sweetness and flavor.