Cheat's Pastel de Nata - Easy Portuguese Custard Tarts Recipe

These cheat's Pastel de Nata are INCREDIBLE! The famous Portuguese custard tarts with their flaky pastry, creamy custard filling, and those gorgeous caramelized tops - all made at home using shop-bought puff pastry to save you HOURS of work. This quicker version doesn't sacrifice any of that delicious flavour! The custard is infused with cinnamon, lemon, and vanilla for that authentic Portuguese taste, and when you bite into that warm, flaky, creamy goodness, you'll think you're sitting in a Lisbon café!

Recipe Details:

• Prep Time: 20 minutes
• Chill Time: 15 minutes (while making custard)
• Bake Time: 16 minutes
• Cool Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Makes: 6 custard tarts
• Difficulty: Medium
• Special Equipment: Muffin tin, saucepan, sieve, wire cooling rack

Pastel de Nata are one of Portugal's most ICONIC desserts, and for good reason - they're absolutely DELICIOUS! Traditionally, making these tarts involves creating laminated puff pastry from scratch, which takes HOURS and requires serious skill. But this cheat's version uses shop-bought puff pastry, cutting down the work time dramatically while still giving you that authentic flaky, buttery pastry that shatters when you bite into it. The real magic of Pastel de Nata is in the custard - it's not just any old custard! It's infused with cinnamon stick, lemon peel, and vanilla, which gives it this incredible aromatic, subtly spiced flavour that's absolutely divine. The custard is also made with a sugar syrup rather than just adding sugar directly, which creates a silkier, smoother texture. When you bake these at a really high temperature, the tops caramelize and get those gorgeous dark spots (that's what you want!), while the pastry puffs up and turns golden and crispy. The contrast between the flaky, buttery pastry and the smooth, creamy custard is just PERFECTION. What I love about this recipe is that it's totally achievable at home - you don't need any special equipment or professional skills. Just a muffin tin, some puff pastry, and a bit of patience while you make the custard. Serve them warm (they're at their absolute best about 15 minutes out of the oven), dusted with icing sugar and cinnamon, and honestly, you'll never want to buy them from a café again!

Why You'll Love This Recipe

• Authentic Portuguese flavour: Infused with cinnamon, lemon, and vanilla
• Cheat's version saves time: Uses puff pastry instead of making it from scratch
• Bakery-quality at home: Flaky, creamy, caramelized - just like the real thing
• Impressive results: These look and taste INCREDIBLE
• Perfect with coffee: The ultimate café treat at home
• Makes 6: Perfect for sharing (or not!)

Ingredients

For the Pastry Cases:

• 1 sheet ready-rolled puff pastry (about 320g)

For the Sugar Syrup:

• 110g caster sugar
• 80ml water
• ½ cinnamon stick

For the Custard:

• 130ml whole milk
• 1 strip lemon peel (use a vegetable peeler to get a wide strip)
• Small piece vanilla pod (or ½ teaspoon vanilla extract)
• 15g plain flour
• 25ml whole milk (separate from the 130ml above)
• 3 egg yolks

For Finishing:

• Icing sugar, for dusting
• Ground cinnamon, for sprinkling

Instructions

Step 1: Prepare the pastry cases

Take your sheet of puff pastry and roll it up tightly from one short end to the other (like a Swiss roll). Using a sharp knife, cut the roll into 6 equal pieces. Take each piece and press it flat between your hands, working from the center outwards, until you have a rough circle about 10cm across. Press each circle into a hole in your muffin tin, making sure the pastry goes right up the sides and keeping the thickness as even as possible from bottom to top - you don't want a thick bottom and thin sides! Once all 6 are in the tin, pop the whole thing in the fridge to chill while you make the custard. This chilling step is important - it stops the pastry shrinking during baking.

Step 2: Make the sugar syrup

In a small saucepan, add the water, sugar, and cinnamon stick. Place over medium-high heat and bring to a rapid boil. Once it's boiling vigorously, let it cook for exactly 1 minute (set a timer!). This creates a sugar syrup rather than just melted sugar, which gives the custard a silkier texture. Remove from the heat and set aside to cool slightly while you make the rest of the custard.

Step 3: Infuse the milk

In another small saucepan, add the 130ml milk, lemon peel, and vanilla pod (split it lengthways and scrape out the seeds if you can - add both seeds and pod to the milk). If you're using vanilla extract instead, don't add it yet - you'll add it later. Place over medium heat and bring to a gentle boil. As soon as it reaches boiling point, remove from the heat immediately and let it sit for 5 minutes to infuse. Those flavours from the lemon and vanilla will infuse into the milk beautifully.

Step 4: Mix the custard base

In a medium bowl, add the flour and the remaining 25ml of milk. Whisk together until you have a completely smooth paste with no lumps - this is your slurry that will thicken the custard. Now, remove the lemon peel and vanilla pod from the infused milk (squeeze them against the side of the pan to get all the flavour out). Start adding the hot infused milk to your flour paste, beginning with just a tablespoon or two to thin the paste, whisking constantly. Then gradually add the rest of the milk, whisking all the time, until it's all incorporated and smooth.

Step 5: Add syrup and yolks

Remove the cinnamon stick from the sugar syrup (give it a squeeze too!). Pour the cooled sugar syrup into your custard mixture and whisk to combine. Now add the egg yolks and whisk everything together really well until smooth and completely combined. If you used vanilla extract instead of a pod, add it now.

Step 6: Strain the custard

This is an important step! Pour the custard mixture through a fine-mesh sieve into a clean bowl or jug. This removes any lumps, any bits of cooked egg, and gives you the smoothest possible custard. Set the strained custard aside while you heat the oven.

Step 7: Preheat the oven

This is crucial - preheat your oven to its HIGHEST temperature! Most ovens go to 240°C (475°F) or even 250°C (480°F). You want it as hot as possible. This high heat is what creates those beautiful caramelized spots on top and makes the pastry puff up and crisp. Give the oven at least 15-20 minutes to fully preheat.

Step 8: Fill and bake the tarts

Once your oven is hot, take the muffin tin with the pastry cases out of the fridge. Give your custard a quick stir in case any flour has settled to the bottom. Pull your oven rack out slightly so you can work safely (but not so far that it tips!). Place the muffin tin on the pulled-out rack. Now, carefully fill each pastry case with the custard, filling them about three-quarters full - don't overfill or they'll overflow! Carefully slide the rack back in and bake for 16 minutes. You're looking for the custard to be set with lovely dark caramelized spots on top, and the pastry to be golden and puffed.

Step 9: Cool and finish

Remove the tarts from the oven (they'll still be wobbly - this is fine!) and let them cool in the tin for about 2 minutes. Then carefully remove each tart from the tin using a spoon or small offset spatula and transfer to a wire cooling rack. Let them cool for about 15 minutes - this is the PERFECT time to eat them! They should be warm but not scorching hot. Just before serving, dust generously with icing sugar and a light sprinkle of ground cinnamon.

Step 10: Enjoy!

Take a big bite of that warm, flaky, creamy goodness - your very own cheat's Pastel de Nata! The pastry should shatter into buttery layers, and the custard should be smooth, creamy, and aromatic. Absolute HEAVEN!

Chef's Tips

Use whole milk: Full-fat milk creates the creamiest custard. Don't use semi-skimmed or skimmed - it won't be as rich.

Chill the pastry cases: This really helps prevent shrinking during baking. Don't skip this step!

Keep pastry thickness even: When pressing into the tin, make sure the bottom isn't thicker than the sides or it won't cook properly.

Infuse properly: Those 5 minutes of infusing really matter! You want the milk to be properly flavoured with lemon and vanilla.

No lumps in the slurry: Really whisk that flour and milk paste until completely smooth before adding the hot milk.

Strain the custard: Don't skip this! It ensures silky-smooth custard with no lumps.

Hottest oven possible: The super-high heat is what creates those caramelized spots and crispy pastry. Don't reduce the temperature!

Fill on the oven rack: This stops the custard sloshing everywhere as you transfer the tin to the oven.

Serve warm: These are at their absolute best about 15 minutes out of the oven - still warm but cool enough to eat!

Substitutions & Variations

No vanilla pod? Use ½ teaspoon vanilla extract instead - add it when you add the egg yolks.

Orange instead of lemon: Use a strip of orange peel instead for a different citrus note.

Add cardamom: Add 2-3 crushed cardamom pods to the milk along with the lemon peel for extra warmth.

Chocolate variation: Add 50g melted dark chocolate to the custard for chocolate Pastel de Nata!

Coffee version: Add 1 teaspoon instant espresso powder to the hot milk for coffee custard tarts.

Larger batch: Double the recipe to make 12 tarts - you'll need 2 muffin tins and 2 sheets of pastry.

Use homemade puff pastry: If you're feeling ambitious and have time, use homemade rough puff pastry for even better flavour!

Different shapes: Use a traditional Pastel de Nata tin if you have one for more authentic-looking tarts.

Storage & Reheating

Best served warm: These tarts are at their absolute BEST about 15 minutes out of the oven - warm, crispy, and heavenly!

Room temperature: Store any leftovers in an airtight container at room temperature for up to 2 days. The pastry will soften but they're still delicious.

Refrigerator: You can refrigerate them for up to 3 days, but the pastry will lose its crispness.

Reheating: Reheat in a preheated oven at 180°C for 8-10 minutes to recrisp the pastry. Don't microwave - it makes the pastry soggy!

Not suitable for freezing: The custard doesn't freeze well - it can separate when defrosted. These are best enjoyed fresh!

Eat fresh if possible: With only a hour's work, these are worth making fresh when you want them rather than storing for days.

Pastry cases ahead: You can prepare and chill the empty pastry cases the night before, then make the custard and bake fresh.

Frequently Asked Questions

Q: Can I use shop-bought custard instead of making it? A: No! The custard is specially made with a sugar syrup and infusions - it's what makes these authentic. It's not difficult to make, I promise!

Q: Why do I need to cook the sugar and water? A: Creating a sugar syrup (rather than just adding sugar to the custard) gives a silkier, smoother texture. It's worth the extra step!

Q: My custard has lumps. What did I do wrong? A: Make sure you whisk the flour and milk into a completely smooth paste first, and don't forget to strain the custard before filling the cases!

Q: Can I make these without vanilla? A: Vanilla adds lovely flavour, but if you don't have it, you can skip it. The cinnamon and lemon will still give great flavour.

Q: Why does my oven need to be so hot? A: The super-high heat caramelizes the custard tops (creating those signature dark spots) and makes the puff pastry crisp and golden. It's essential!

Q: My pastry shrank during baking. Why? A: Make sure you chill the pastry cases before baking - this relaxes the gluten and prevents shrinking. Also ensure you haven't stretched the pastry when fitting it in.

Q: Can I make these in advance? A: They're best fresh, but you can prepare the empty pastry cases the night before and chill them, then make the custard and bake on the day.

Q: What if I don't have a muffin tin? A: You really need a muffin tin (or proper Pastel de Nata tins) to get the right shape. You could try small individual tart tins but the shape won't be quite right.

You Might Also Like

Three Layer Lemon Cake - Another brilliant dessert for a special occasion. 

Florentine Biscuits - If you love these Portuguese treats, try these elegant chocolate-dipped biscuits!

Creme Brulee - Another classic egg based custard. But just sensational. 

Enjoy!

Del x

These cheat's Pastel de Nata are absolutely INCREDIBLE! Flaky puff pastry, creamy custard infused with cinnamon, lemon, and vanilla, and those gorgeous caramelized tops. They taste just like the famous Portuguese custard tarts but are so much easier to make at home. Serve them warm with a dusting of icing sugar and cinnamon - pure HEAVEN!