Portugese Custard Tarts
Member recipe

Portugese Custard Tarts

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Member recipe by


Serves 1 - 12 Tartlets

My version of the yummy traditional tarts found in Portugal

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 whole egg (large)
  • 2 egg yolks (large)
  • 115g golden caster sugar
  • 2 tbsp cornflour
  • 400ml full fat (creamy) milk
  • 2 tsp vanilla extract
  • 1 sheet ready rolled puff pastry


    1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
    2. Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
    3. Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
    4. Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
    5. Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
    6. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
    7. Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Jun, 2017
Portugese? Really? Pastéis de nata are Just pastéis de nata. Variations from that cannot be named pastéis de nata... either stick with the original recipe and proud to get the right product or name it differently...
28th Nov, 2016
Natas need a little sprinkle of nutmeg and some fresh lemon juice through the custard and I agree with the tip above about putting icing sugar in between the pastry sheet. Real Nataa take hours to make so this could be a quicker alternative. Or jump in your car and go to Pump Street Bakery in Orford, Suffolk where they're perfect!!
20th Aug, 2016
I just got back from Portugal last night. I've had the pasteis de nata many times during this and other trips. Very disappointed with this recipe - these tarts are nothing like the delicious Portuguese sweet. I'll search for another recipe and I would suggest you do the same - don't waste your time on this one as I did.
Nelson G
7th Aug, 2016
Please, folks. PLEASE... The word is PORTUGUESE . NOT Portugese. Besides it being annoying it also questions the accuracy of the posting if the person posting has trouble with spelling Portuguese when posting a Portuguese recipe .
8th Apr, 2016
i dont really see how this has so many 5 star ratings.... the custard is really flavourless, and the pastry is terrible. i followed the recipe to the letter! i dont know why mine turned out like this, i.e. nothing like the picture, or like a portugese custard tart ive had from a bakery. instead they look like yorkshire puddings that someone spooned a bit of custard into.
Evil Eve
18th Aug, 2016
I agree with you but if you roll the discs on icing sugar I found that they look & taste almost exactly how they should. My 1st ones were as you said but last night's ones were PERFECT!
6th Jul, 2015
Just made these for my m8, to cheer her up! They are lovely and sweet,I only had 1 teaspoon of Vanilla Extract left but they are very vanilla tasting never the less!!!!!! I will make them again definitely.
6th Aug, 2014
I just had the real thing in Portugal and they were so good I had to find a recipe to make them myself. I will let you know how they come out :)
Daveoh's picture
30th Jul, 2014
Made these. They were delicious! Took about an hour.
4th Jun, 2013
I am thinking about doing an assessment for school and this would be a great recipe to use to go towards it but i really need to know haw long it takes- can anyone tell me???


23rd May, 2015
can you use semi skimmed milk instead of full fat milk?
Evil Eve
18th Aug, 2016
I agree that the 1st time I made these, although tasted scrummy didn't quite look right. But here's a great tips that seemed to work. Instead of rolling pastry discs on flour roll them on icing sugar. It makes the end result crispy & flakey & looks perfect!
1st Jun, 2016
generously sieve ground cinnamon & a little icing sugar onto pastry before rolling to give an aromatic taste to pastry.