Golden, flaky pastry filled with a rich, creamy custard—Mary Berry Portuguese Custard Tarts Recipe (or Pastéis de Nata) is a delightful treat with a crisp caramelized top. These tarts originated in Lisbon and have since become an iconic dessert worldwide, loved for their balance of textures and flavors.

Making them at home might seem daunting, but this recipe simplifies the process while maintaining the authenticity of this beloved pastry. With a buttery puff pastry shell and a perfectly set vanilla custard, these tarts are ideal for a mid-afternoon treat or a special dessert. Follow along to create your own batch of irresistible pastéis de nata.

Recipe at a Glance

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 tarts
Difficulty Level: Moderate
Dietary Suitability: Vegetarian

Ingredients You’ll Need

For the pastry:

1 sheet of ready-made puff pastry (or homemade)
Flour for dusting

For the custard filling:

250ml whole milk
200ml heavy cream
100g granulated sugar
3 large egg yolks
1 tbsp cornstarch
1 tsp vanilla extract
½ tsp cinnamon (optional)
Zest of 1 lemon

Substitutes and Optional Ingredients

Dairy-Free Alternative: Swap whole milk and heavy cream for coconut or almond milk for a dairy-free version.
Flavored Variation: Add a touch of nutmeg or orange zest for a slightly different flavor.

Equipment You’ll Need for Portuguese Custard Tarts

Rolling pin (if using homemade pastry)
Muffin tin or custard tart molds
Medium saucepan
Whisk
Fine sieve
Mixing bowls
Pastry brush

How to Make Portuguese Custard Tarts Step-by-Step

Time needed: 20 minutes

Follow these simple steps to make this Mary Berry Portuguese custard.

Preheat the oven
Preheat the oven to 220°C (425°F) and lightly grease a muffin tin.
Prepare the pastry
Roll out the puff pastry and cut it into 12 equal portions. Press each piece into the muffin tin, shaping it to fit the cups evenly. Chill in the fridge while making the custard.
Make the custard
In a saucepan, heat the milk, cream, sugar, and lemon zest over medium heat until just warm.
Thicken the mixture
In a separate bowl, whisk egg yolks, cornstarch, and vanilla. Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously. Return to the saucepan and cook over low heat until thickened. Strain to remove zest.
Fill the pastry shells
Spoon the custard mixture into the chilled pastry cups, filling them about three-quarters full.
Bake
Bake for 18-20 minutes or until the pastry is golden and the tops have a dark caramelized finish.
Cool and serve
Let the tarts cool for 10 minutes before removing them from the tin. Enjoy warm or at room temperature.

Step-Specific Tips or Notes

Achieving the caramelized top: The custard’s signature golden spots occur naturally during baking, but if you want an extra caramelized finish, broil them for the last 1-2 minutes.
Preventing a runny filling: Ensure the custard is thickened properly before baking to help it set correctly.

Nutrition Facts & Dietary Info

Each recipe makes 12 servings, with the following estimated nutrition per serving:

Nutrient	Amount per tart
Calories	210 kcal
Carbohydrates	23g
Protein	3g
Fat	12g
Sugar	10g

Contains eggs, dairy, and gluten.

Why This Recipe Is a Must-Try

Authentic taste: This recipe stays true to the classic Portuguese flavors while making the process approachable.
Perfect texture: The balance of crisp, flaky pastry and silky custard makes each bite irresistible.
Simple ingredients: No complicated techniques or hard-to-find ingredients—just straightforward steps for homemade success.

Pro Tips for Perfect Portuguese Custard Tarts

Use high heat: Baking at a high temperature helps create the signature caramelized custard top.
Chill the pastry: Keeping the dough cold before baking ensures crisp, flaky layers.
Don’t overfill: Leave a little space at the top of each tart to prevent the custard from overflowing during baking.

Fun Variations & Ingredient Swaps

Chocolate Twist: Add a tablespoon of cocoa powder to the custard for a rich chocolate version.
Nutty Addition: Sprinkle chopped almonds or hazelnuts on top before baking for extra crunch.
Cinnamon Sugar Dusting: For a spiced touch, dust with cinnamon sugar before serving.

Avoid These Common Mistakes

Not cooking the custard enough: If the custard is too runny before baking, it won’t set properly. Ensure it thickens on the stovetop.
Overbaking the tarts: The pastry should be golden and crisp, but the custard should remain soft and creamy inside.
Using warm pastry: If the pastry gets too soft, it won’t hold its shape. Keep it chilled before baking.

How to Store & Serve Portuguese Custard Tarts

Storing

Refrigeration: Keep leftover tarts in an airtight container in the fridge for up to 3 days.
Freezing: Wrap each tart individually in plastic wrap and store in the freezer for up to 1 month. Thaw overnight in the fridge before reheating.

Serving

Best enjoyed fresh: Portuguese Custard Tarts are best eaten warm on the day they are made.
Reheating: To revive their crispness, warm in a 180°C (350°F) oven for 5 minutes before serving.

Portuguese Custard Tarts FAQs

Can I make these tarts with store-bought puff pastry?

Yes! Using ready-made puff pastry saves time and still delivers delicious results. Just make sure to roll it out evenly and keep it chilled before baking.

How do I get the caramelized spots on top?

The high baking temperature naturally creates the dark spots, but for extra caramelization, broil the tarts for 1-2 minutes at the end of baking.

Why is my custard too runny?

If the custard isn’t thickening, it may need more time on the stovetop. Stir constantly over low heat until it coats the back of a spoon before filling the pastry.

Conclusion

Mary Berry Portuguese Custard Tarts Recipe is a true delight, offering a perfect balance of flaky pastry and silky custard. Whether you’re recreating a favorite café treat or trying them for the first time, this recipe simplifies the process while keeping the authentic flavors intact. Serve them fresh with a dusting of cinnamon or a cup of coffee, and enjoy every bite of this beloved classic!