The Sweetest Portuguese Custard Tarts Recipe You’ll Ever Make

Golden and flaky, these portuguese custard tarts whisper stories of lisbon’s cobblestone streets and sweet traditions.

Delicate pastry shells cradle a silky egg custard with caramelized edges that crackle under your fork.

Every baker secretly dreams of mastering these delectable treats that originated in são jorge monastery.

Monks crafted the original recipe centuries ago, turning simple ingredients into culinary magic.

Each bite transports you to sun-drenched portuguese cafes where locals savor these delightful pastéis de nata.

The secret lies in paper-thin pastry and a custard that balances richness with subtle sweetness.

Crisp, creamy, and utterly irresistible – you won’t be able to stop at just one.

Follow our foolproof method to bring a taste of portugal straight to your kitchen.

Portuguese Custard Tarts That Delight

• Master Layered Pastry Technique: Learn a professional dough-folding method that creates incredibly flaky, buttery layers with rich, delicate texture similar to professional bakery techniques.
• Craft Authentic Portuguese Dessert: Recreate a beloved traditional treat straight from Lisbon's famous pastry shops, delivering genuine cultural culinary experience with each delicious bite.
• Impress with Gourmet Skills: Transform basic ingredients into a sophisticated dessert that looks professionally made, perfect for surprising guests or elevating your baking repertoire with minimal advanced cooking knowledge.
• Customize with Elegant Finishing: Sprinkle powdered sugar and cinnamon for a personalized touch that adds visual appeal and extra flavor complexity to these delightful custard tarts.

Ingredients for Portuguese Custard Tarts

• Flour: Essential base for creating the delicate, flaky pastry shell.
• Salt: Enhances the overall flavor of the dough.
• Water: Helps bind the flour and salt together to form the dough.
• Butter: Provides rich flavor and creates the signature layered, crispy texture.

• Milk: Provides the creamy base for the smooth custard filling.
• Sugar: Adds sweetness and helps create the classic Portuguese custard flavor.
• Egg Yolks: Gives the custard its rich, silky texture and golden color.
• Vanilla Extract: Adds depth and aromatic flavor to the custard.

• Cinnamon Stick, Powdered Sugar, Cinnamon: Provides warm, sweet aromatic garnish and traditional flavor profile.

How to Make Portuguese Custard Tarts

Step 1: Create Silky Dough

Grab flour, salt, and water. Toss them into a stand mixer with a hook attachment.

Blend for about 30 seconds until the dough feels soft and pulls away from the bowl’s sides.

Step 2: Let Dough Relax

Move the dough onto a floured surface.

Shape it into a neat 6-inch square. Dust with extra flour, wrap in plastic, and let it chill for 15 minutes.

Step 3: Roll Out the Canvas

Stretch the dough into an expansive 18-inch square. Use a scraper to lift and prevent sticking by adding flour underneath.

Step 4: Butter the Surface

Clear away excess flour from the dough. Trim any uneven edges.

Take a small spatula and dot butter across two-thirds of the dough, leaving a small border.

Step 5: Create Delicate Folds

Fold the unbuttered right section over.

Gently press down the packet, pushing out any trapped air. Pinch the edges closed.

Step 6: Second Layer of Magic

Rotate the dough 90 degrees. Roll out again into an 18-inch square.

Repeat the buttering and folding technique.

Step 7: Final Rolling Technique

Turn the packet again.

Roll into an 18-by-21-inch rectangle. Spread remaining butter across the entire surface.

Step 8: Form Delicate Logs

Carefully roll the dough into a tight log. Trim the ends and slice in half.

Wrap each piece in plastic and refrigerate for 2 hours or overnight.

Step 9: Craft Creamy Custard

Whisk flour with milk until smooth.

Boil sugar, cinnamon, and water to 220°F. Scald remaining milk in a separate pan.

Step 10: Blend Custard Ingredients

Slowly incorporate hot milk into flour mixture. Remove cinnamon stick.

Gradually add sugar syrup while whisking. Mix in vanilla and egg yolks.

Strain the mixture and cover.

Step 11: Bake to Golden Perfection

Crank the oven to 550°F with baking stones.

Roll out pastry, cut into pieces, and shape into muffin cups. Fill with custard.

Bake until edges turn golden brown, around 10-12 minutes.

Step 12: Serve With Flair

Let tarts cool slightly in the pan.

Transfer to a rack. Sprinkle with powdered sugar and cinnamon if desired.

Enjoy warm and fresh!

Pro Tips to Perfect Custard Tarts

• Master precise dough handling by using a pastry scraper to prevent sticking and maintain clean edges during rolling and folding.
• Chill the dough overnight for optimal flavor development and easier handling when creating the delicate pastry layers.
• Control sugar syrup temperature precisely at 220°F to ensure the perfect custard consistency and smooth texture.
• Strain the custard mixture to remove any potential egg lumps, guaranteeing a silky-smooth final filling.
• Use extremely high oven temperature with baking stones to achieve the signature caramelized, blistered surface characteristic of authentic Portuguese custard tarts.

Variations on Portuguese Custard Tarts

• Gluten-Free Portuguese Custard Tarts: Replace wheat flour with almond or coconut flour for a celiac-friendly version, using gluten-free butter and ensuring all ingredients are certified gluten-free.
• Vegan Custard Variation: Substitute egg yolks with silken tofu or cashew cream, using plant-based milk and coconut butter to create a dairy-free alternative that maintains the creamy texture.
• Low-Sugar Portuguese Tarts: Swap sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the classic flavor profile of the traditional custard tart.
• Chocolate-Infused Custard Tarts: Add dark chocolate powder to the custard mixture or create a chocolate swirl on top, introducing a rich cocoa dimension to the classic Portuguese treat.

Pairings That Enhance Custard Tarts

• The intense, rich coffee cuts through the tart's creamy sweetness, creating a classic Portuguese café experience that amplifies the delicate custard's flavor profile.
• Serve a chilled glass of ruby port, whose caramel and dried fruit notes complement the tart's delicate crust and smooth egg-based filling, enhancing the dessert's traditional Portuguese roots.
• Garnish with fresh orange segments or serve alongside a light orange sorbet, which provides a bright, acidic counterpoint to the tart's rich, buttery texture and helps cleanse the palate between bites.

Storage Advice for Portuguese Custard Tarts

• Store cooled custard tarts in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 3 days to maintain freshness and prevent soggy pastry.
• Wrap individual tarts tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 1 month to preserve texture and flavor. Label with date for easy tracking.
• Preheat oven to 350°F. Place tarts on a baking sheet and warm for 5-7 minutes until crisp and heated through. Avoid microwave to prevent soggy crust.

FAQs

• What makes the dough special in Portuguese custard tarts?

The unique laminated dough technique creates incredibly flaky, buttery layers by repeatedly folding and rolling the dough with butter, similar to making croissants.

• How difficult is this recipe for home bakers?

While time-consuming, the recipe requires basic baking skills. The key is patience during dough folding and precise temperature control for both pastry and custard.

• Can I substitute ingredients in the custard?

Use whole milk for best results. Egg yolks are crucial for authentic richness, so avoid substituting them. Vanilla extract should remain authentic to traditional flavor profile.

Portuguese Custard Tarts Recipe

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4.7 from 31 reviews

• Total Time: 3 hours 12 minutes
• Yield: 12 1x

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Description

Pastel de nata, Portugal’s beloved custard tarts, blend creamy egg filling with crisp, flaky pastry. Delicate layers and caramelized tops make this classic dessert a delightful treat for you.

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Ingredients

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• 1 cup unsalted butter (at room temperature, stirred until smooth; approximately 227 grams)
• 2 cups all-purpose flour (approximately 272 grams)
• 14 tbsps water (approximately 207 mL)
• 1/4 tsp sea salt
• 1 1/3 cups granulated sugar (approximately 264 grams)
• 6 egg yolks (whisked)
• 1 1/4 cups milk (divided; approximately 296 mL)
• 3 tbsps all-purpose flour (approximately 27 grams)
• 2/3 cup water (approximately 158 mL)
• 1 cinnamon stick
• 1/2 tsp pure vanilla extract
• powdered sugar (optional for garnish)
• cinnamon (optional for garnish)

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Instructions

1. Create a soft, pillowy dough by mixing flour, salt, and water in a stand mixer with a hook attachment for approximately 30 seconds until the mixture cleanly pulls away from the bowl’s sides.
2. Transfer the dough to a floured surface, shape into a 6-inch square using a pastry scraper, dust with additional flour, cover with plastic wrap, and let rest for 15 minutes to relax the gluten.
3. Expand the dough into an 18-inch square, using the scraper to lift and prevent sticking by adding flour underneath.
4. Remove excess flour from the dough’s surface, trim uneven edges, and apply one-third of the butter to the left two-thirds of the dough, leaving a 1-inch border.
5. Fold the unbuttered right third of the dough over, then fold the left third on top. Pat down to release air bubbles and seal the edges, brushing away excess flour.
6. Rotate the dough packet 90 degrees, roll into an 18-inch square, and repeat the buttering and folding process to create multiple layers.
7. For the final rolling, turn the packet 90 degrees and stretch into an 18-by-21-inch rectangle, spreading the remaining butter across the entire surface.
8. Tightly roll the dough into a log, trimming the ends and cutting in half. Wrap each piece in plastic and refrigerate for 2 hours or overnight.
9. Prepare the custard by whisking flour with milk, creating a smooth base. Simultaneously, boil sugar, cinnamon stick, and water to 220°F, and scald the remaining milk in a separate pan.
10. Gradually incorporate hot milk into the flour mixture, remove the cinnamon stick, and slowly add the sugar syrup while continuously whisking. Blend in vanilla and egg yolks, then strain the mixture and cover.
11. Heat the oven to 550°F with baking stones for one hour. Roll out the chilled pastry, cut into sections, and press into a muffin pan. Fill with prepared custard and bake until pastry edges turn golden brown, approximately 10-12 minutes.
12. Cool the tarts briefly in the pan, then transfer to a cooling rack. Serve warm, optionally dusting with powdered sugar and cinnamon for an elegant finish.

Notes

• Chill the dough overnight for better texture and easier handling, allowing gluten to relax and flavors to develop.
• Use high-quality butter with a high fat content to achieve flakier, more delicate pastry layers.
• Temperature control is crucial when making custard; use a candy thermometer to ensure precise heating and prevent curdling.
• For dietary variations, substitute whole milk with almond or oat milk, and use coconut sugar for a lower glycemic index alternative.

• Prep Time: 3 hours
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Portuguese

Nutrition

• Serving Size: 12
• Calories: 227
• Sugar: 19 g
• Sodium: 40 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 110 mg