I still recall entering the Time Out Market, where the air was filled with the scents of cinnamon and freshly baked Pastéis de Nata. The market buzzed with life—locals chatting over espresso, tourists navigating food stalls, and the sounds of plates clattering mingling with voices.
There are places in the world where food becomes more than food — it becomes a moment, a memory, a feeling you carry home with you. For me, Lisbon was exactly that.
And then there they were: Pastéis de Nata, still warm, their tops blistered and golden, the custard trembling ever so slightly in its crisp, flaky shell. I took my first bite standing right there at the counter — the pastry shattered delicately, the custard was silky and fragrant with lemon and cinnamon, and for a moment the whole world tasted like sunshine.
Of course, once I returned home, I couldn’t stop thinking about them. So I set out to recreate that moment in my own kitchen — and surprisingly, with a sheet of Pepperidge Farm puff pastry and a muffin pan, it worked beautifully.
Press down puff pastry in a creased muffin pan 
Fill custard into puff pastry 
Baked Pastéis de Nata on a cooling rack 
Pastéis de Nata on a plate
Homemade Pastéis de Nata (Portuguese Custard Tarts)
You’ll need Pepperidge Farm puff pastry and a standard muffin pan.
Ingredients:
For the dough
1 sheet Pepperidge Farm Puff Pastry, thawed but still cold
For the custard filling:
5 egg yolks
⅓ cup all‑purpose flour
½ cup heavy cream
1½ cups whole milk
½ cup + 1 tablespoon sugar
1 cinnamon stick
Zest of ½ lemon
Step‑by‑Step Instructions:
Make the Custard:
- In a medium bowl, whisk together the egg yolks, flour, and heavy cream until completely smooth and lump‑free.
- In a saucepan, combine the milk, sugar, cinnamon stick, and lemon zest. Heat over medium, stirring constantly, until the mixture comes to a boil.
- Remove the cinnamon stick.
- Slowly pour the hot milk mixture into the egg mixture while whisking continuously.
- Pour everything back into the saucepan. Cook over medium heat, stirring constantly, until it thickens into a pudding.
- Transfer the custard to a bowl, place the cinnamon stick back on top, cover the surface, and let it cool completely.
Prepare the Pastry Shells:
- Roll out the sheet of Pepperidge Farm puff pastry on a lightly floured surface.
- Use a drinking glass to cut out 12 circles of dough.
- Grease a standard muffin pan with butter or baking spray.
- Press each dough circle into a muffin cup, letting the dough rise slightly above the rim.
- Chill the pan in the refrigerator for about 30 minutes.
Finish the Custard:
- Once the custard is fully cooled, press it through a fine sieve to make it silky.
- Blend briefly with an immersion blender to make it perfectly smooth.
- Transfer to a measuring cup or container with a spout for easy pouring.
Fill the Pastry:
- Prick the bottom of each pastry cup with a fork.
- Fill each cup about two‑thirds full with custard.
Bake:
- Preheat the oven to 350°F (180°C).
- Bake the tarts for 20–25 minutes, until the tops are golden.
- Increase the temperature to 465°F (240°C) convection and bake for another 4–5 minutes to create the signature caramelized spots.
- Let the tarts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
A Taste of Lisbon at Home
When I pulled my first batch from the oven, the kitchen smelled just like that corner of the Time Out Market — warm cinnamon, toasted pastry, and that unmistakable custard aroma. The tops blistered beautifully, the pastry stayed crisp, and with the first bite I was right back in Lisbon, standing at the counter with the world buzzing around me.
These little tarts are more than a recipe. They’re a memory you can bake.
Pastéis de Nata, a Portuguese Custard Tart
Ingredients
- Dough
- 1 sheet puff pastry (Pepperidge Farms)
- Filling
- 5 egg yolks
- 40 g wheat flour (⅓ cup all‑purpose flour)
- 125 g cream (½ cup heavy cream)
- 380 g whole milk (1½ cups whole milk)
- 120 g granulated sugar (½ cup + 1 tablespoon sugar)
- 1 cinnamon stick
- Zest of ½ lemon
- Muffin Tin (12)
Instructions
- Filling:
- Place the egg yolks, flour, and cream in a bowl and whisk until completely smooth with no lumps.
- Add the sugar, the cinnamon stick, and the lemon zest to the milk in a saucepan.
- Heat on the stove, stirring constantly, until the mixture comes to a boil.
- Remove the cinnamon stick, then pour the hot milk mixture into the egg‑yolk mixture while stirring well.
- Pour everything back into the saucepan and bring it to a boil again, stirring constantly, until it thickens into a pudding.
- Transfer the pudding to a bowl, place the cinnamon stick back on top, cover the surface, and let it cool completely.
- Preparing the Tart Shells:
- Grease the baking molds with baking spray or butter.
- Roll out the well‑chilled puff pastry roll to about 1–2 cm thick (roughly ½–¾ inch).
- Cut out 12 even circles with a glass.
- Place into a creased muffin pan and press down with your fingers.
- The top should be 1/8 inch of the edge of the muffin tin.
- Cover the molds and chill for about 30 minutes.
- Finishing
- Once the pudding is fully cooled, press it through a sieve and stir well. Use an immersion blender to make it perfectly smooth, then transfer it to a filling funnel or a measuring cup with a spout.
- Prick the bottom of the dough in each mold thoroughly with a fork so the pastry doesn’t bubble during baking.
- Fill each mold about two‑thirds full with the cooled pudding.
- Baking:
- Preheat the oven to 180°C or 350 F (top/bottom heat).
- Bake the Pastéis de Nata for about 20–25 minutes, until golden.
- Switch the oven to 240°C (465 F) convection and bake for another 4–5 minutes to give them their characteristic caramelized top.
Notes
After baking, let the tarts cool completely on a wire rack before removing them from the molds.
