How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma |
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I am so, so pleased that these things exist. They are just the BEST! If you’ve never tried one then you need to make these. A little bit fiddly but heaps easier than you might think. And, you don’t need to go all the way to Lisbon to get one now (although that would still rule!)
Recipe –
For the pastry…
290g plain flour
1/4 tsp salt
210ml water
240g very soft unsalted butter
extra flour for dusting
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For the custard…
40g plain flour
50ml milk
165ml water
240g caster sugar
1 cinnamon stick
another 250ml milk
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40 Comments
Could you just buy puff pastry?
i tried making this and it tasted pretty good. only thing is that it looked more like a portugese muffin 🙁 i skipped the puff pastry step and used store bought. is that where im going wrong? would a better store bought pastry help? i really cbf to make my own!
thank you so much for the receipe Jemma. im from Malaysia n tried this come out so professional. it’s not that hard as i thought… May God bless you..
🥰😍🥰😍
Hi Jemma, can I make the pastry well ahead in advance? If so how do I store it and for how long? Thank you. Well wishes for you and your team!
Lovely! Great to see our favourite pastry well done. Note: Traditionally we add lemon peel (not vanilla), give it a try! 😉
Hey Jemma! Will the custard still cook well if I use less sugar for it? Thank you 😊
Thank you very much! I love how you give instructions. Gonna subscribe 😍
Tip: I just made these and do not stir the hot mixture to cool it down, it will froth the milk, just put it in an ice bath before adding the eggs. I halved the recipe, but after baking ,the custard did not have enough eggs in them for it to be custard like (maybe from me mixing too much). Maybe I'll try the full recipe, but I don't think it'll make a difference ahh
Can I use lard here?
Can you use a dairy-free alternative to butter when making the pastry?
as someone who is a portugue a big one i can tell you its not really a “tradition” to put icing sugar and cinnamon over our pastels de nata we just eat it like that…. theres another dessert almost like pastels de nata that we put a lil but of powdered sugar on top but we dont put cinnamon on pastels we put cinnamon on our arroz duce….. please get your facts right on what to top it off with because not once have i ever seen pastels topped off with sugar and cinnamon not once.
Can I replace cinnamon stick with cinnamon powder? If yes, how much?
can i just simply mix the butter and the flour?
Is it possible to do it without a stand mixer? 🙂 trying to figure out, thanks you 🙂
For sure better than the mess Jamie Oliver did in his receipt.
You forgot to put the eggs in the custard recipe and you say you need 60ml of milk in the beginning for the custard while the description says its 50ml. It's a little bit confusing
Great recipe! Want to try this but I don't have a stand mixer. Can I make the pastry by hand?
Just tried this. I thought I was a decent baker ….. it was just flour and butter oozing out everywhere
not sure how much milk you put in at the end of the custard ?otherwise excellent !
Amazing Yummo
Hi Jemma, I love your videos and the instructions are very clear and precise. It is definitely more difficult than it seems especially the pastry making! Thanks for sharing 😘
Portuguese here… love your work <3
After seeing the effort that goes into making these, I do not mind paying Co-op 1.5£ for each tart anymore!
Just made these over the weekend, they turned out perfect! Thanks Cupcake Jemma ☺️☺️
Finally a good recipe of pasteis de Belem!!!Thanks, Jemma!🥰
Helow.. im new subr… thanks for this recipes,May i know,for the custart what are u put in that small bottle (small brown bottle)
Thank you
like your tats too…
My oven only 250c max…. How to bake it?
the BEST version of recipes for this unbelievably yummy treat
I followed the recipe exactly but my pastry wasnt as good .my temperature goes to 230 max.was biscuityy…yours says 290c could it be the temperature?I preheated nearly 25 mins
My favorite desert. Tried these once on Madeira and it is the best thing I've ever eaten, can't believe I have an opportunity to try it again in Portugal
EGG YOLKS ???
Where is this lovely brush from?!
No eggs mentioned in custard ingredients, just sayin
Hello! How are you?
After baking, i just have questions:
1. If there are left overs, how can i keep the pieces to keep them fresh and crispy?
2. How many days I can store them to maintain freshness and crispy?
Thank you
my ovens highest temp is only 250 celsius and the recipe bakes the tarts at 290-300 celsius. What can i do?
I heard that 🤤
Anyone who has the exact recipe of this. Thank you!
Greetings from South Africa.🌸
Today was my first time making Pastéis de Nata. I had so much fun making the pastry and the egg filling. My husband was upset because it only makes 24… He wanted more!! ☺☺
Thanks CupcakeJemma for the recipe. Love your channel 💕
BREAKING THINGS ALSO VERY VERY VERY NAUGHTY