How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma |

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How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma

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

For the custard…
40g plain flour
50ml milk
165ml water
240g caster sugar
1 cinnamon stick
another 250ml milk



Crumbs & Doilies
1 Kingly Court



  1. Lucy McKeown says:

    Could you just buy puff pastry?

  2. Venz DZ says:

    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!

  3. Nia Guan says:

    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..

  4. Leah Cuisona Inthaxay says:

    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!

  5. Vanessa Violante says:

    Lovely! Great to see our favourite pastry well done. Note: Traditionally we add lemon peel (not vanilla), give it a try! 😉

  6. Silvia says:

    Hey Jemma! Will the custard still cook well if I use less sugar for it? Thank you 😊

  7. Pikku Munki says:

    Thank you very much! I love how you give instructions. Gonna subscribe 😍

  8. Jacquelynne Nguyen says:

    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

  9. Jennifer Anne says:

    Can I use lard here?

  10. Purvi Makwana says:

    Can you use a dairy-free alternative to butter when making the pastry?

  11. speakinoftori says:

    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.

  12. Bryan H says:

    Can I replace cinnamon stick with cinnamon powder? If yes, how much?

  13. Mirul Arif says:

    can i just simply mix the butter and the flour?

  14. Audrey-Ann Brunelle says:

    Is it possible to do it without a stand mixer? 🙂 trying to figure out, thanks you 🙂

  15. Steam_bigh says:

    For sure better than the mess Jamie Oliver did in his receipt.

  16. BieKevin says:

    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

  17. Ki Yoshi says:

    Great recipe! Want to try this but I don't have a stand mixer. Can I make the pastry by hand?

  18. Wadeea Rizwan says:

    Just tried this. I thought I was a decent baker ….. it was just flour and butter oozing out everywhere

  19. Camilla Lawson says:

    not sure how much milk you put in at the end of the custard ?otherwise excellent !

  20. Belinda McDonnell says:

    Amazing Yummo

  21. Pearl Ong says:

    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 😘

  22. Sandra Santos says:

    Portuguese here… love your work <3

  23. trc0o0az says:

    After seeing the effort that goes into making these, I do not mind paying Co-op 1.5£ for each tart anymore!

  24. Alison Soc says:

    Just made these over the weekend, they turned out perfect! Thanks Cupcake Jemma ☺️☺️

  25. Pop & Trump says:

    Finally a good recipe of pasteis de Belem!!!Thanks, Jemma!🥰

  26. Nini Halim says:

    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

  27. Glen Gayer says:

    like your tats too…

  28. Mamey Darmawan says:

    My oven only 250c max…. How to bake it?

  29. HAK says:

    the BEST version of recipes for this unbelievably yummy treat

  30. roshan barros says:

    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

  31. Teona Karchava says:

    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

  32. Rhae Ferreira says:

    EGG YOLKS ???

  33. Gemma Cropper says:

    Where is this lovely brush from?!

  34. Seferino Rino says:

    No eggs mentioned in custard ingredients, just sayin

  35. Albert Montes says:

    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

  36. Leanna Placido says:

    my ovens highest temp is only 250 celsius and the recipe bakes the tarts at 290-300 celsius. What can i do?

  37. Aarnav Kembahvi says:

    I heard that 🤤

  38. Jemarie Fernandez says:

    Anyone who has the exact recipe of this. Thank you!

  39. Monja Minnaar says:

    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 💕

  40. Mitchell Robless says:


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