Portuguese Custard Tarts are one of those things everybody raves about, but let’s be honest—most of us either only eat them in fancy bakeries or dream about making them but never actually do. I get it! You see those slightly scorched tops, the crackly pastry, and think: no way, too complicated. Been there, my friend. What if I told you they’re actually much easier than you’d expect? Yep, even I was shocked! Plus, if you’re after something new to try for the weekend bake-a-thon, you’ve just stumbled onto the gold mine. Want the shortcut version with ALL the flavor? Stick around, and maybe also check out the best custard desserts I found here. 
What Are Portuguese Custard Tarts?
So, let’s clear up the mystery. Portuguese Custard Tarts (some folks call them Pastel de Nata or Pasteis de Nata, depends who you ask) are these small, flaky cups filled to the brim with creamy, just-barely-set custard. Think of them as kind of the laid-back, adventurous cousin of crème brûlée. First time I tried one—honestly, I had it with lukewarm vending machine coffee and still, mind blown.
These tarts started off in Lisbon, baked originally by monks trying to use up egg yolks left over from—you won’t believe it—starching habits! Years went by and boom, now you spot them in every Portuguese coffee shop. People tweak the original, some go heavy with cinnamon, others take it easy with the sugar. One thing’s the same: if they’re fresh, you’ll want five in a row.
Nowadays, you’ll find Portuguese Custard Tarts from London to Hong Kong, but nothing beats showing ’em off homemade.
What You Need To Make Portuguese Custard Tarts
Surprisingly short ingredient list, which is my favorite kind. Don’t worry about buying weird stuff. You can grab it at most supermarkets if not already sitting in your pantry. You’ll need:
- One pack of good frozen puff pastry (unless you’re superhuman and make yours)
- Egg yolks. The deeper yellow, the better—makes a richer custard
- Granulated sugar and whole milk. Please, don’t go with skim
- A hint of vanilla extract. Some recipes call for lemon peel or cinnamon stick too; up to you
- Flour and just a tiny bit of cornstarch. This helps the custard set up nicely
- Pinch of salt
That’s it. Nothing mysterious or intimidating lurking here. Just buttery, sugary basics ready to do magic. Okay, next up is the fun part—actually doing it!
How To Make Portuguese Custard Tarts
First things first, set your oven to volcano level—like, as hot as it’ll go without alarming the neighbors. I’m talking at least 500°F (260°C) if yours goes that high.
Thaw your puff pastry so it’s workable but not sticky. Roll it out a bit thinner than the box says (trust me on this one), then slice into strips and roll each strip up into a little mini snail. Press these into your muffin tin—unfussy is fine, the rustic kind charms people.
For the custard, heat up the milk with sugar and vanilla, whisk your yolks with cornstarch in another bowl, then slowly whisk the hot milk into the eggs. (Pour slowly, or you’ll get scrambled eggs instead of custard—been there, don’t recommend.) Then pour this golden stuff into the puff pastry cups.
Bake them till you see a nice dark speckle on top (that’s how you know you’ve nailed it). If the smell has you hovering by the oven, you’re on the right track. Cool for at least five minutes so you don’t torch your mouth.
Honestly, there’s no perfect way—some of mine always come out lopsided, but wow, the flavor makes it worth every awkward-looking tart.
Gemma’s Pro Chef Tips For Making Portuguese Custard Tarts
Let’s get real. The first time, you’ll probably mess one thing up (at least). That’s part of the charm. Here’s what I wish I’d known before round one:
Don’t skip the super-hot oven. It helps puff the pastry and caramelize the top just right.
If you want a true café vibe, dust with cinnamon and maybe powdered sugar after baking. Not before.
Don’t panic if the custard bubbles a bit in the oven. That’s normal!
If the custard spills or puffs over the side, just eat that one first. Chef’s privilege, right?
The pastry will be a little uneven. That’s what homemade is supposed to look like—seriously, don’t sweat perfection.
Trust your nose. If it smells "done," it’s probably done.
Sneak a warm one before anyone else gets to them. Just say you’re taste-testing for quality.
How Do I Store Portuguese Custard Tarts?
You’re probably thinking, how long do Portuguese Custard Tarts even last? The honest answer is: not long, at least around here. But say you somehow manage not to devour them all in one go.
Best way? Stick them in an airtight container, but don’t shove them in the fridge if you can help it. Room temp is good for a day or two—after that, they start to turn sad and lose that crisp, magic edge.
If you really must, you can refrigerate them for up to three days. Reheat quickly in a hot oven before serving—otherwise, the pastry goes from "wow" to "why?"
I’ve tried freezing, and let’s just say…it works, sort of, if you’re desperate. Texture takes a beating though.
If you want the flavor to really punch, always eat them on the day you bake. That’s the honest (and best!) advice.
“The first time I made these, my kids thought I’d picked them up from a real bakery. They were obsessed for days! Not kidding, I had to hide a couple for my coffee break.”
Common Questions
Do I have to use puff pastry, or can I use something else?
Honestly, you want the puffiness and buttery flavor from puff pastry. Other doughs won’t give you the same big effect.
Can I make Portuguese Custard Tarts ahead of time?
You sure can! Prep the shells and the custard separately, keep in the fridge, and then put together right before baking.
Is it okay to use only egg yolks and skip full eggs?
Yep—yolks only all the way. That’s how you get that rich custard.
Can I use skim milk for the custard?
I wish, but no. You’ll lose out on flavor and texture. Whole milk is a must.
Why does the top of my custard tart burn so quickly?
High heat is what gives you those caramelized tops. If it gets too dark, check your oven rack placement—shove it a level down.
Why You’ve Gotta Make These at Home
Let’s wrap this up. If you’re bored with the usual cookies or banana bread, Portuguese Custard Tarts are the upgrade you didn’t know you needed. The homemade touch makes people think you’ve been to some five-star Lisbon pastry shop (even if you really just danced around your kitchen in pajamas).
Don’t just take my overly enthusiastic word for it—poke around for other opinions too, like this neat guide for Portuguese Custard Tarts (Pasteis de Nata) from The Woks of Life. Try this recipe out, and you might find it becomes your next dessert party trick. I say—ignore your fears, skip the bakery, and bring a little Portugal to your own oven. Good luck and happy, slightly messy baking!
Portuguese Custard Tarts
Deliciously flaky pastries filled with a creamy custard, these Portuguese Custard Tarts are a delightful treat perfect for impressing friends and family.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 1 pack frozen puff pastry
- 6 egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- Preheat your oven to 500°F (260°C).
- Thaw the puff pastry and roll it out slightly thinner than instructed.
- Slice it into strips and roll each strip into a spiral.
- Press the pastry spirals into a muffin tin.
- In a saucepan, heat the milk with sugar and vanilla.
- In a separate bowl, whisk the egg yolks with cornstarch.
- Slowly whisk the hot milk into the egg yolk mixture.
- Pour the custard mixture into the pastry cups.
- Bake until the tops are speckled and the pastry is golden brown.
- Cool for at least 5 minutes before serving.
Notes
Best enjoyed fresh. If stored, keep at room temperature in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg