Portuguese Egg Tarts (Pasteis de Nata) – Step By Step

Here are the charred golden egg tarts. Ever since the first Portuguese egg tart baking session, I’m still in search of other recipes to tweak around. Finally, I found a pretty good recipe here with detailed pictures and good ingredients from a fellow Portuguese blogger.

Ingredients (for 14 – 16 egg tarts)

  • 1 cup of milk
  • 1 cup of whipping cream
  • 4 egg yolks
  • 3 tbsp of sugar (sweetness is just nice)
  • 1/2 cinnamon stick
  • 2 thin lemon peels
  • 1/2 tsp of vanilla extract
  • 1 shake of salt (optional)
  • 2 tbsp of corn starch, diluted in 100ml of cold water
  • about 480 – 500 g of frozen puff pastry

I twisted the recipe just a little bit where cream is 1:1 ratio to milk. Also, plain flour is replaced by corn starch instead as I prefer a velvety texture to the custard.

Preparation Steps

  • Pour in milk, cream, egg yolks and sugar into a pot. Whisk the mixture until the liquid is without lumps. Then, add in cinnamon stick, lemon peels and diluted corn starch into the pot. Now, bring the pot to the stove and turn on low heat.


  • Keep whisking the mixture lightly until you arrive at a fairly thick and smooth custard.


  • When it is done, set the custard aside to cool which thereafter remove the lemon peels and cinnamon stick. Now, we move onto the pastry. I used this fabulous brand where the puff pastry is already rolled out into sheets.

  • Have the pastry rolled out if using puff pastry block, then roll the sheet into a cylindrical shape.

  • Divide up the sheet into parts of about 4 cm length each.

  • Roll each part into a ball, then roll out a ball into a round flat pastry of about 8cm in diameter.

  • Press the round pastry sheet into the muffin tray evenly. Then, pour the cooled custard into the mould leaving about 1 cm gap from the top.  I find that the custard top would not crinkle up too much if I smooth the custard top with a teaspoon prior to baking.

  • Bake it at  200 – 220°C over 15 – 20 minutes until the custard is golden brown or charred, and more importantly until the pastry has puffed. The custard is puffing in the oven nicely.

  • Here are the charred golden egg tarts after resting for just a minute. The custard has sunken down as clearly seen which is what I want.


Now, eat!

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7 thoughts on “Portuguese Egg Tarts (Pasteis de Nata) – Step By Step

  1. If using frozen puff pastry, it took about 15 minutes to put them into the mould, less than 10 mins to prepare the custard and just a few minutes to fill up the moulds. Try it, it’s not hard :)

  2. Haha okay. I needed a recipe for my Home Economics test, and this fits the bill. Thanks so much for sharing!

  3. i m tryin ur recipe… all of a sudden have the craving for portuguese egg tart.. thanks for the recipe… at the moment the egg tarts still in the oven.. hopefully it turn out good.

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