Portuguese egg tarts

A Guide to Making Perfect Portuguese Egg Tarts

Portuguese egg tarts, or *pastéis de nata*, are beloved worldwide for their crispy, flaky crust and creamy, caramelized custard. While the recipe may seem intricate, mastering them at home is achievable with a few key steps.

For the Crust:

Begin with a puff pastry base. Traditionally, lard is used for authenticity, but butter or a mix of butter and shortening works well. Combine flour, salt, and cold fats, then fold repeatedly to create layers. Chill the dough for at least 1 hour before pressing it into tart molds, ensuring the sides are thin and even. Blind bake at 200°C (400°F) for 10–15 minutes until lightly golden.

For the Custard:

The magic lies in the simple custard. Heat 250ml milk, 200ml heavy cream, and vanilla bean (or extract) until simmering. Whisk 4 egg yolks with 100g sugar until pale, then gradually pour in the hot milk mixture, stirring constantly. Strain the custard to remove lumps and pour into the baked shells.

Baking & Finishing:

Bake at 180°C (350°F) for 20–25 minutes until the custard is set with a slight jiggle and top is speckled with brown spots. Cool slightly before serving—best enjoyed warm on the same day.

For extra flair, sprinkle with cinnamon or a pinch of sea salt. With practice, you’ll recreate the iconic balance of crisp and creamy that makes these tarts irresistible!