Nando's Pastel de Nata
Portuguese custard tarts with crispy puff pastry and creamy vanilla filling. A sweet taste of Portugal that's Nando's signature dessert.
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Why you’ll love it
Nando's Pastel de Nata are the perfect ending to any meal - crispy, flaky puff pastry cups filled with silky smooth custard, dusted with cinnamon. These Portuguese custard tarts originated in Lisbon's famous Belém district and have become beloved worldwide. Nando's version stays true to the original with its delicate balance of sweetness, rich vanilla flavor, and that essential caramelized top. The contrast between the shattering pastry and creamy custard is pure magic. While they might seem intimidating to make at home, this recipe simplifies the process without compromising on authentic flavor. Ready in 40 minutes, these tarts are best enjoyed warm from the oven with a sprinkle of cinnamon.
About the original
Nando's Portuguese heritage runs deep - the founders were inspired by a Johannesburg restaurant serving Portuguese flame-grilled chicken with PERi-PERi. This connection to Portuguese cuisine extends beyond savory dishes to include traditional Portuguese desserts, with Pastel de Nata being the crown jewel.
The original Pastel de Nata recipe dates back to the 18th century, created by monks at Jerónimos Monastery in Belém, Lisbon. These custard tarts became so popular that they're now Portugal's most famous pastry, enjoyed around the world. Nando's version honors this heritage while making these delicate treats accessible in their restaurants.
This recipe brings authentic Portuguese flavor to your kitchen, delivering that perfect combination of crispy pastry, creamy custard, and aromatic cinnamon that makes Pastel de Nata irresistible.
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Ingredients
Pastry
- 320 g Puff pastry — ready-rolled sheet
Custard Filling
- 250 ml Whole milk
- 100 ml Double cream
- 150 g Caster sugar
- 5 piece Egg yolks
- 25 g Cornflour
- 2 tsp Vanilla extract
- 1 tsp Lemon zest — finely grated
Topping
- 1 tsp Ground cinnamon — for dusting
- 1 tbsp Caster sugar — for dusting (optional)
Method
Preheat oven to 240°C (220°C fan). Grease a 12-hole muffin tin very well with butter.
Unroll the puff pastry and roll it up tightly from the short end into a log. Cut into 12 equal slices.
Place each slice flat on the work surface and roll out into a thin circle about 10cm diameter.
Press each pastry circle into a muffin hole, ensuring it comes up the sides. The pastry should overlap the rim slightly.
In a saucepan, whisk together milk, cream, and 100g of the sugar. Heat until just below boiling, stirring occasionally.
In a bowl, whisk egg yolks with remaining 50g sugar, cornflour, vanilla, and lemon zest until smooth and pale.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-4 minutes). Don't let it boil.
Remove from heat and let cool for 5 minutes, stirring occasionally.
Divide the custard evenly between the pastry cases, filling them about 3/4 full.
Bake for 15-20 minutes until the pastry is golden and the custard has dark spots on top (this caramelization is traditional).
Let cool in the tin for 5 minutes, then carefully transfer to a wire rack. Dust with cinnamon and sugar while still warm.
Tips & Variations
- The high oven temperature is essential for achieving the characteristic caramelized spots on top - don't reduce it!
- Make sure your muffin tin is very well greased to prevent sticking - butter works better than oil.
- Don't overfill the pastry cases - the custard will puff up during baking and can overflow.
- These are best served warm from the oven, but can be gently reheated at 180°C for 3-4 minutes.
- If your custard is too thick, whisk in a tablespoon of milk to loosen it before filling the cases.
- Store leftovers in an airtight container in the fridge for up to 2 days - the pastry won't be as crispy but they're still delicious.
FAQs
- Why do I need such a high oven temperature?
- The very hot oven creates the characteristic caramelized spots on the custard and ensures the pastry puffs up properly while staying crispy. It's essential for authentic Pastel de Nata.
- Can I use shop-bought custard instead of making my own?
- It's not recommended - shop-bought custard is too thick and won't have the right texture or flavor. The homemade custard is what makes these special and it's not difficult to make.
- My custard curdled when I added the hot milk. What went wrong?
- The egg mixture needs to be whisked constantly while adding the hot milk slowly. If it still curdles, strain the custard through a fine sieve before filling the pastry cases.
- Can I make these in advance?
- You can prepare the pastry cases and custard separately a few hours ahead, then assemble and bake when needed. They're definitely best served fresh and warm from the oven.
Nutrition (per serving)
| Calories | 195 kcal |
|---|---|
| Protein | 3 g |
| Fat | 11 g |
| Carbs | 22 g |
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