The Recipe · No.817 · Pastel de Nata

Pastel de Nata, and Where to Source It

Bake them in the hottest oven you have. That fierce heat blisters and scorches the custard top in dark spots while the pastry shatters crisp; a moderate oven just sets a pale, flat custard with none of the character.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook15 min
Makes12 tarts
CuisinePortuguese
Cook it with
Air fryerSheet pan
Can you make Pastel de Nata in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Puff pastry
Rolled and coiled into the tin for the flaky, layered shell. An all-butter puff is best.
1 lb
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Milk
The base of the custard, cooked with the sugar syrup. Whole milk is richest.
1 cup
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Sugar
Cooked to a light syrup for the custard. An unrefined sugar adds depth.
3/4 cup
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Egg yolks
The set and richness of the custard. Deep-gold pasture yolks give a golden tart.
6
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Cinnamon and lemon
A cinnamon stick and lemon peel steeped into the milk. Fresh lemon.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the syrup custardSteep the milk with cinnamon and lemon, cook the sugar to a light syrup, and whisk both into the yolks.
  2. Line the tinPress coiled puff pastry into a muffin tin to form thin shells.
  3. FillStrain the custard into the shells, filling most of the way.
  4. BlisterBake in the hottest oven until the tops blister dark and the pastry is crisp.
Part Three
The Toolkit

Muffin tin · Saucepan · Fine strainer

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