portuguese custard tartlets recipe

Written ByJenny Smyth Posted on
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The Best portuguese custard tartlets recipe

I’ve always been a sucker for traditional Portuguese desserts, and their custard tartlets, also known as ‘pastéis de nata,’ are one of my favorites. These bite-sized treats are a staple in Portugal, and for good reason – they’re incredibly delicious and easy to make.

The key to a great pastel de nata is the flaky, buttery crust that gives way to a creamy, sweet custard filling. It’s a match made in heaven, and one that I’m excited to share with you today.

As a busy mom, I love that these tartlets can be made in advance and frozen for up to two months, making them perfect for special occasions or everyday snacks. My kids adore helping me make the dough from scratch, and the smell of freshly baked pastéis de nata wafting from the oven is sure to put a smile on anyone’s face.

Whether you’re serving these at a dinner party or just need a quick treat for your family, I know you’ll love this recipe as much as we do. And let’s not forget the health benefits – using whole wheat flour in the crust and reducing the sugar content in the filling makes this dessert feel slightly less guilty than it should be.

Still, there’s no denying that these tartlets are a treat worth indulging in every now and then.

Portuguese Custard Tartlets

4.5 from 716 votes

Portuguese Custard Tartlets, also known as Pastel de nata, are delightful, crispy pastry cups filled with creamy egg custard. They are perfect for a sweet treat or dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Pastry

2 cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, melted
1/2 cup water

For the Custard

4 large eggs
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup heavy cream
1/2 tsp vanilla extract

👨‍🍳Directions

1First, preheat your oven to 400°F (200°C).
2In a mixing bowl, combine flour and salt.
3Add the melted butter and water, mixing until a dough forms.
4Knead the dough briefly and let it rest for 10 minutes.
5Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
6Cut out circles using a 3-inch round cutter.
7Press the dough circles into greased muffin tin cups.
8In a separate bowl, whisk together eggs, sugar, and cinnamon until well combined.
9Gradually add the heavy cream and vanilla extract, mixing until smooth.
10Pour the custard mixture into each pastry-lined muffin cup, filling them about 3/4 full.
11Bake in the preheated oven for about 25-30 minutes, or until the custard is set and the pastry is golden brown.
12The edges should be crispy and the custard should be slightly puffed and jiggly in the center.
13Remove from the oven and let the tartlets cool in the pan for 5 minutes.
14Then, carefully remove them from the muffin tin and transfer to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 105mg🧂Sodium: 250mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: For a deeper flavor, you can add a pinch of lemon zest to the custard mixture.

I love serving these pastéis de nata at family gatherings or special occasions because they’re always a hit – both kids and adults alike adore their creamy filling and buttery crust.

To store leftover tartlets, simply place them in an airtight container at room temperature for up to three days or freeze them for up to two months.

When reheating frozen tartlets, bake them straight from the freezer at 375°F (190°C) for about 20-25 minutes or until golden brown.

❓ Frequently Asked Questions About Portuguese Custard Tartlets

Q1: What’s the difference between pastéis de nata and other types of custard tarts?

The main difference is the type of pastry used – pastéis de nata have a thick, flaky crust made with lard or butter, while other tarts may use a thinner, more delicate pastry.

Q2: Can I use store-bought puff pastry instead of making my own dough?

Sure! While homemade dough is always best, store-bought puff pastry will still yield delicious results. Just thaw it according to package instructions before rolling it out.

Q3: How do I prevent my pastéis de nata from becoming too brown?

To prevent over-browning, try covering your pastries with foil or parchment paper during baking – this will help them cook evenly without getting too dark.

Q4: Can I make these tartlets ahead of time?

You can assemble the tartlets up to two days in advance and store them in an airtight container in the fridge until baking.

Q5: Are pastéis de nata suitable for vegetarians?

Yes! This recipe does not include any meat products – just be sure to use vegetable-based shortening if you prefer a non-dairy option.

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