I’ve perfected my Nata recipe and I’m finally sharing the one neat trick that creates those signature layered pastry shells with a smooth custard center.

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I still get a buzz when I crack open the oven and see those caramelized blisters on a little tart. Pastel de Nata has this neat contradiction of crisp layers outside and a creamy center, and I like exploring that tension.

I use store-bought puff pastry to keep things honest and a hit of lemon zest for a little lift, it somehow keeps the sweetness from going lazy. These are the kind of Portuguese Natas that make you stare for a second before digging in, the kind of Nata Pastry that proves simple things can be stubbornly perfect.

Ingredients

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puff pastry: Flaky buttery layers give crisp airy shells, high in fats not fiber
egg yolks: Rich, protein packed and eggy, add custard body and deep yellow color
sugar: Makes it sweet and caramelize on top, empty calories, use sparingly
milk: Adds creaminess, give smoothness to custard, supplies calcium and carbs
cornstarch: Thickens without eggs, gives glossy smooth custard texture, mostly starch
lemon zest: Bright citrus lift, cuts sweetness, fragrant oils for fresh pop
cinnamon: Warm spice dusting, aromatic top note, gives subtle sweetness and warmth
butter: Little bit brushed inside for flavor and browning, adds richness

Ingredient Quantities

1 sheet store-bought puff pastry (about 250 g), chilled

1 tbsp unsalted butter, softened

1 cup (240 ml) whole milk

1/2 cup (120 ml) water

3/4 cup (150 g) granulated sugar

3 tablespoons (about 24 g) cornstarch (cornflour)

6 large egg yolks

1 teaspoon vanilla extract

zest of 1 lemon

1 small cinnamon stick

pinch fine salt

1/4 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 250C (480F) and grease a 12-cup muffin tin with the softened butter, set aside.

2. On a lightly floured surface unroll the chilled puff pastry, brush it thinly with a bit of the softened butter, then roll it up tight from the long side into a log, seam down; wrap and chill 15 to 20 minutes so it slices cleanly.

3. Slice the chilled log into 6 to 8 rounds, press each round into a greased muffin cup with your thumb or the back of a spoon to form a deep cup with visible layers, then chill the shaped shells 10 minutes so they keep their shape.

4. Make a smooth cornstarch slurry by whisking the 3 tablespoons cornstarch into about 60 ml (1/4 cup) of the milk until no lumps remain.

5. In a medium saucepan combine the sugar and 120 ml (1/2 cup) water, stir over medium heat until the sugar dissolves, then add the cinnamon stick, lemon zest and the remaining milk; warm gently but do not boil to infuse flavor.

6. Remove the cinnamon stick and strain out the zest if you want a silky custard, then return the milk mixture to low heat, whisk in the cornstarch slurry and cook, whisking constantly, until it thickens into a smooth custard.

7. Off the heat temper the 6 egg yolks by whisking a ladleful or two of the hot custard into the yolks, then slowly whisk the yolks back into the pan; return briefly to very low heat just to combine, do not boil, then stir in the vanilla and a pinch of fine salt.

8. Strain the custard through a fine sieve into a bowl to remove any bits, let it cool just until warm and pourable, then fill each pastry cup about three quarters full.

9. Bake on the middle rack at 250C (480F) for 12 to 16 minutes until the pastry is golden and the custard has dark brown blistered spots on top; if your oven won’t get that hot bake at the highest temp you have and watch closely.

10. Let tarts cool in the tin 5 minutes, remove to a rack, sprinkle each with the 1/4 teaspoon ground cinnamon and serve warm with coffee — they’re best the day you make them, but still good next day.

Equipment Needed

1. Oven preheated to very hot so the pastry puffs nicely
2. 12 cup muffin tin, well greased with softened butter
3. Rolling pin or a clean wine bottle to roll the pastry tight
4. Pastry brush for buttering the dough thinly
5. Sharp knife or bench scraper to slice the chilled log cleanly
6. Medium saucepan to warm the milk and cook the custard
7. Whisk for the cornstarch slurry and to keep the custard smooth
8. Fine mesh sieve to strain the custard for a silky finish
9. Measuring cups and spoons plus a heatproof mixing bowl and a ladle for tempering the yolks

FAQ

How many tarts does this recipe make? About 6 tarts using a standard 6-cup muffin tin. If you use smaller tins you’ll get more.

Can I use whole eggs instead of just yolks? You can, but yolks give the custard that rich, silky texture. Using whole eggs will make it firmer and less creamy.

Why is my custard grainy or lumpy? Usually from overheating or not tempering the yolks. Strain the custard and warm gently, don’t boil hard.

Can I make them ahead or freeze them? You can make the custard a day ahead and rewarm. Baked tarts freeze okay for up to 1 month, wrap well and reheat in a hot oven to crisp the pastry.

How do I get the dark blisters on top? Bake very hot. If you still don’t get enough color, give them a quick 30 to 60 second blast under the broiler, but watch them so they dont burn.

What does the cornstarch do? It stabilizes the custard so it sets firmly without using flour, and helps it stay smooth when heated.

Pastel De Nata Recipe Substitutions and Variations

Puff pastry: use stacked phyllo (6–8 sheets brushed with butter) for a super flaky shell, or use store bought shortcrust/pâte brisée rolled thin for a sturdier, less airy tart.
Whole milk: swap 1:1 with evaporated milk for creamier, richer custard, or use half and half 1:1; for dairy free try unsweetened oat or almond milk 1:1 but custard will be slightly thinner.
Cornstarch (cornflour): replace with tapioca starch or arrowroot 1:1 for same glossy set; if using all purpose flour use about double the amount (so ~6 tbsp) and cook a bit longer to get rid of the raw flour taste.
Granulated sugar: use caster/superfine sugar 1:1 for quicker dissolving, or light brown sugar 1:1 for a caramel note (custards will be darker); liquid sweeteners like honey need about 25% less and change the flavor.

Pro Tips

1) Chill the rolled log until it’s very firm before slicing, and slice with a serrated knife while the log is cold, not warm. If it smooshes when you slice it, pop the whole log in the freezer for 8 to 12 minutes and try again. Makes cleaner rounds and keeps the layers distinct.

2) To stop the custard from getting grainy or scorched, whisk constantly and cook it low and slow until it just coats the back of a spoon, then strain it through a fine sieve. If a skin forms while it cools, press plastic wrap right on the surface so you dont get a film on top.

3) If your oven cant hit very high temps, get the pastry crisp by baking on a hot pizza stone or heavy sheet and finish the tops under the broiler or with a kitchen torch for a few seconds. Watch like a hawk when you do this or it will burn fast.

4) For best texture next day, reheat in a 170 to 180 degree oven for 6 to 10 minutes so the pastry crisps again, dont use the microwave or it goes soggy. If you want extra caramelized spots, sprinkle a little caster sugar on each tart and torch or broil briefly right before serving.

Pastel De Nata Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I've perfected my Nata recipe and I'm finally sharing the one neat trick that creates those signature layered pastry shells with a smooth custard center.

Servings

servings

Calories

338

kcal

Equipment: 1. Oven preheated to very hot so the pastry puffs nicely
2. 12 cup muffin tin, well greased with softened butter
3. Rolling pin or a clean wine bottle to roll the pastry tight
4. Pastry brush for buttering the dough thinly
5. Sharp knife or bench scraper to slice the chilled log cleanly
6. Medium saucepan to warm the milk and cook the custard
7. Whisk for the cornstarch slurry and to keep the custard smooth
8. Fine mesh sieve to strain the custard for a silky finish
9. Measuring cups and spoons plus a heatproof mixing bowl and a ladle for tempering the yolks

Ingredients

1 sheet store-bought puff pastry (about 250 g), chilled
1 tbsp unsalted butter, softened
1 cup (240 ml) whole milk
1/2 cup (120 ml) water
3/4 cup (150 g) granulated sugar
3 tablespoons (about 24 g) cornstarch (cornflour)
6 large egg yolks
1 teaspoon vanilla extract
zest of 1 lemon
1 small cinnamon stick
pinch fine salt
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 250C (480F) and grease a 12-cup muffin tin with the softened butter, set aside.
On a lightly floured surface unroll the chilled puff pastry, brush it thinly with a bit of the softened butter, then roll it up tight from the long side into a log, seam down; wrap and chill 15 to 20 minutes so it slices cleanly.
Slice the chilled log into 6 to 8 rounds, press each round into a greased muffin cup with your thumb or the back of a spoon to form a deep cup with visible layers, then chill the shaped shells 10 minutes so they keep their shape.
Make a smooth cornstarch slurry by whisking the 3 tablespoons cornstarch into about 60 ml (1/4 cup) of the milk until no lumps remain.
In a medium saucepan combine the sugar and 120 ml (1/2 cup) water, stir over medium heat until the sugar dissolves, then add the cinnamon stick, lemon zest and the remaining milk; warm gently but do not boil to infuse flavor.
Remove the cinnamon stick and strain out the zest if you want a silky custard, then return the milk mixture to low heat, whisk in the cornstarch slurry and cook, whisking constantly, until it thickens into a smooth custard.
Off the heat temper the 6 egg yolks by whisking a ladleful or two of the hot custard into the yolks, then slowly whisk the yolks back into the pan; return briefly to very low heat just to combine, do not boil, then stir in the vanilla and a pinch of fine salt.
Strain the custard through a fine sieve into a bowl to remove any bits, let it cool just until warm and pourable, then fill each pastry cup about three quarters full.
Bake on the middle rack at 250C (480F) for 12 to 16 minutes until the pastry is golden and the custard has dark brown blistered spots on top; if your oven won't get that hot bake at the highest temp you have and watch closely.
Let tarts cool in the tin 5 minutes, remove to a rack, sprinkle each with the 1/4 teaspoon ground cinnamon and serve warm with coffee — they're best the day you make them, but still good next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.