Pasteis De Nata – Portugese Custard Tarts

Is there any more perfect way to start the day? Or Elevenses, or the afternoon or any time of the day really? I had eaten these many times and thought I would have a go myself, and using the very quick custard method, they are surprisingly easy to make! I have never made proper custard before, I will admit that, and the method I used for making the custard for the tarts is a fast method using little egg yolk. Im not snobbish about this, the custard tastes good to me. To add something a little bit different, I add lemon zest to some of the custard mixture which worked very nicely and add blueberries to some of the pastry cups. They were delicious (my Husband declared this with mouth full).


The recipe is from the Good Food website. As I had never made custard before I was very careful and took it off the boil sooner than I needed to. Wait until the custard is thicker than pouring custard, stirring all the time so it doesn’t catch. The custard will thicken a little upon cooling but you still need to take it off the boil when it is thick enough to coat a spoon and not drip freely off. If you want to make pouring custard with this method, then just take it off earlier, its so much nicer than bought custard. I reduced the sugar just a little as it was a little bit sweet for my taste.

Instead of rolling the discs out, I used my thumb to flatten them out to the right size for the tin to give an uneven finish.


  • 1 whole egg (large)
  • 2 egg yolks (large)
  • 115g golden caster sugar
  • 2 tbsp cornflour
  • 400ml full fat (creamy) milk
  • 2 tsp vanilla extract
  • 1 sheet ready rolled puff pastry


  1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
  2. Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
  3. Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
  4. Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
  5. Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
  6. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
  7. Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.







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