Pastéis de nata Portuguese custard tarts
Flaky pastry cases filled with silky cinnamon custard and baked until blistered and caramelised on top.
- Time50 min plus chilling
- LevelMedium
- Costabout £0.23 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 240°C (220°C fan). Roll up the pastry tightly from the short end, chill for 15 minutes, then cut into 12 slices.
15 min - 2
Press each slice flat, cut side up, into a 12 hole muffin tin and mould thinly up the sides with wet thumbs.
- 3
Whisk the flour with a little of the milk to a smooth paste. Heat the remaining milk with the cinnamon stick and lemon peel until steaming. Whisk it into the paste and cook for 2 minutes until thick.
2 min - 4
Boil the sugar and water for 4 minutes to a light syrup. Whisk it into the custard with the vanilla, then remove the cinnamon and lemon.
4 min - 5
Cool slightly, whisk in the yolks and pour through a sieve into the pastry cases, filling two thirds.
- 6
Bake for 15 to 18 minutes until the tops are dark and blistered. Cool a little and dust with cinnamon.
16 min 40 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.