Pastéis de Nata – Portuguese Egg Tart

Portuguese Egg Tarts recipe
Portuguese Egg Tarts recipe
Portuguese Egg Tarts

While we are all stuck at home there is soooo much more cooking and baking going on! Banana bread seems to be the easiest and most popular thing to make, but here’s an option that can be a little more unique. In the first few weeks of quarantine my parents had my sister and I do a little baking challenge for them. The category was tart and these Portuguese Egg Tarts are what Adam and I decided to make. We based it off of this recipe here, but added some things that I’ll share below.


  • Puff Pastry (You can make you’re own, but we did not.)
  • 1/2 cup of heavy cream
  • ½ cup sugar
  • 1 ¼ cup whole milk
  • 2 egg yolks
  • 4 teaspoons cornstarch
  • 1¼ teaspoon vanilla extract
  • 2 teaspoons cinnamon (this is what we added)


  1. Whisk ½ cup heavy cream, ½ cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 teaspoons cornstarch, and 1¼ teaspoon vanilla extract in a small saucepan until the sugar is dissolved.
  2. Lower the heat to medium and continuing to whisk until the mixture begins to coat the sides of the pan. Continue to whisk…and whisk…and whisk. We felt like we were whisking forever!
  3. Once the custard is thick enough to coat a spoon, turn off the heat and move the pan to a cool burner. Then continue to whisk! Make sure you scrape the sides of the pan so it doesn’t get thick there. Keep whisking until it is no longer hot.
  4. Once it is cooler press plastic wrap on the surface of the custard so a skin does not form on top and let cool completely.
  5. Start on the puffed pastry. Preheat the oven to the temperature on the directions. Unroll it and cut out circles for the tarts.
  6. Press the circles of puffed pastry into your cupcake tins to make the shells.
  7. Once the custard is cool spoon it into each shell a little below the top.
  8. Bake for 30 minutes checking on them to see if you need to rotate the pan if they are not browning evenly. If the pastry is turning golden brown and you see scorched bubbles forming, you’re doing great! If the pastry looks like it is browning too fast, you may want to turn the heat off and leave them in the oven to finish cooking.
  9. Let cool completely and serve. We made homemake whipped cream and dolloped that on top.


  1. Reply

    Looks so yummy

    1. Reply

      Thank you!

    • Kristina
    • April 20, 2020

    These look yummy!

    1. Reply

      Thanks Kristina!

    • Ophelia
    • April 16, 2020

    These are making my mouth water! I haven’t had a pasteis de nata since traveling to Portugal years ago and now I am totally craving these. Yum!

    1. Reply

      So jealous that you’ve been there! You should make these at home.

    • Stephanie
    • April 14, 2020

    Oooh I’ve never tried anything like this before, but my husband is a big fan of anything eggy, and I love baking – so this may need to be my next test item in the kitchen!

    1. Reply

      I hope you loved them Stephanie!

  2. Reply

    Oh that sounds interesting and looks delicious! Thanks for sharing, may have to give it a try! xoxo, Sarah

    1. Reply

      Hope you got to try them!

    • Anna English
    • April 14, 2020

    Okay, this sounds delish! And easy enough to make!

  3. Reply

    YUM! Puffed pastry is so much fun, especially when it is store-bought and easy. 😉 Thanks for sharing!

    • Lee
    • April 13, 2020

    This looks so good! I need to try this but with my gluten free puff pastry recipe!

    • Laura Leigh
    • April 13, 2020

    Oh my yummm my husband would love these! Thanks for sharing gal!

    xo Laura Leigh

  4. Reply

    I am absolutely useless at baking but these look DELICIOUS!! Thanks so much for sharing, gf!

    xx rebecca //

    • Lizzie
    • April 13, 2020

    Oooo this looks so yummy! I’ve never tried this but I’d love to!


  5. Reply

    Well these look AMAZING. Totally saving this recipe for the future!!

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Mariah Cooke
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