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Tarte de nata with cinnamon, fresh vanilla cream and cinnamon on top
Crispy puff pastry tarts filled with creamy custard and cinnamon.

Homemade pastel de nata with cinnamon

Author: Flavelo
Recipes Cakes and Desserts
The scent of the streets of Lisbon at home. Although the original 'Pastel de Nata' recipe is a closely guarded secret, this homemade version comes close. The key is thermal shock: the oven must be infernally hot so the pastry puffs up suddenly and separates into crispy leaves, while the top of the custard caramelises to black ('leopard spots'), but remains wobbling inside.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Muffin tin
  • Whisk
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to maximum (220-240°C). Roll up the puff pastry tightly (like a snail), then cut into 2 cm discs.

Tip: This technique ('snail') ensures that the layers of dough open circularly in the tin, forming a crispy cup.
2 ✓

Press the discs into the recesses of the muffin tin, pulling the edges up to the rim. Refrigerate while you make the custard.

Tip: Cold dough + hot oven = maximum puff (the butter in the dough turns to steam, lifting the layers).
3 ✓

Mix the flour with a little cold milk until lump-free. Boil the remaining milk with the sugar, vanilla, and cinnamon, then thicken with the flour mixture.

Tip: It will be like a thinner béchamel. The flour stabilises the custard during baking.
4 ✓

Remove from heat, let cool slightly, then stir in the egg yolks. Strain the custard.

Tip: Straining removes any lumps or bits of cooked egg, so the result will be silky.
5 ✓

Fill the pastry cases with custard (only 3/4 full, as it rises!). Bake for 15-20 minutes until the pastry is golden brown and the top of the custard has dark spots.

Tip: Don't be scared of the black spots, that's caramelised sugar.
6 ✓

Serve warm, sprinkled with extra cinnamon.

Recipe FAQ

Why isn't the pastry crispy enough?
Either the oven wasn't hot enough, or the custard made it soggy. It's worth keeping the pastry cold until baking.
The top turned black!
This is not a mistake, this is the goal! The dark spots give the characteristic caramel taste.

Ingredients

  • 1 pack Puff pastry (chilled, fresh)
  • 250 ml Whole milk
  • 100 g Sugar
  • 2 pieces Egg yolks
  • 1 tsp Ground cinnamon (plus for dusting)
  • 2 tbsp Plain flour
  • 1 pack Vanilla sugar