Portuguese Tarts (Pastel de Nata)
Portuguese Tarts (Pastel de Nata)
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Portuguese Tarts (Pastel de Nata)

40 MIN
20 MIN
30 MIN
14 tarts






  1. On a lightly floured surface, roll out the dough into a 33 cm (13-inch) square. With a brush, cover the entire surface of the dough with the butter. Roll up tightly and cover in plastic wrap. Refrigerate for 30 minutes.
  2. Cut the ends of the roll. Cut into 14 slices.
  3. On a floured work surface, thinly roll out each slice with a rolling pin. With your hands, line Portuguese tart pans (see note). If the dough is too large, cut off the excess with scissors. Refrigerate while preparing the filling.


  1. With the rack in the middle position, preheat the oven to 270 °C (525 °F) (see note).
  2. In a saucepan off the heat, combine the sugar and cornstarch. Add the egg yolks and egg and whisk until smooth. Add the milk, corn syrup, vanilla and cinnamon stick. Mix thoroughly.
  3. Bring to a boil over medium heat, whisking and scraping the bottom and sides of the pan. Simmer until the mixture has thickened. Remove from the heat. Strain through a sieve.
  4. With a 45 ml (3 tbsp) ice cream scoop, spoon the filling into the tart pans. Smooth out the top of the filling with the back of a spoon.
  5. Bake immediately for 13 to 15 minutes or until the top is caramelized and the crust is crispy. Let cool before unmoulding.
  6. Generously dust with cinnamon before serving.


Portuguese tart pans can be found in most Portuguese grocery stores.

In a pinch, you can make these tarts in muffin tins. You can bake the tarts at 260 °C (500 °F) if your oven reaches that temperature, and finish under the broiler if you do not find that the custard is brown enough. The next day, warm up the tarts in a warm oven for about 5 minutes. They will be as good as the day before.


  1. When was the recipe published?

  2. Sorry Ricardo, but our portuguese custard tarts (called Pasteis de Nata), don't have vanilla ,like most of our desserts; here in north America people use vanilla for everything but it takes the real flavor away. When we are making the custard we use a CINNAMON STICK AND A LEMON PEEL and also for other desserts when we do z cream or custard. Also instead of milk, it should be WHIPPING CREAM, which means NATAS, the cream from the milk and that's what these tarts are called.

  3. The colour of the custard depends on how yellow the egg yolks are. Canadian eggs are kind of pale compared to, say, Mexican eggs, but that's because in Mexico the hens may get alfalfa or marigold flowers in their feed.

  4. No Portuguese stores around here so I ordered the tart pans online - $4.50 CDN for a dozen, free shipping. The recipe is excellent!

  5. Easy to follow instructions, but some adjustments are needed. Muffin tins are too big, small tart pans too small, find the Portuguese tart pans if you can. I also think fresh eggs are required as my filling was a dull yellow vs the bright yellow filling that are typical in these tarts. Flavour was lovely crust crispy although I like it when the crust is a bit sweet. It is the only tart in my opinion where the crust really stands out.

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