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Nando's

Pastel de Nata Recipe

Learn how to make Nando's famous Pastel de Nata at home! This quick and easy recipe shows you how to cook authentic Portuguese custard tarts with flaky pastry and creamy vanilla filling. Perfect recipe for dessert lovers seeking restaurant-quality results.

Prep

30 mins

Cook

20 mins

Serve

Kcal

180

<ul class="ingredients-main-list"><li class="ingredients-single-item">320g ready-made puff pastry</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">40g plain flour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp butter (for greasing)</li><li class="ingredients-single-item">Ground cinnamon for dusting</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan). Generously grease a 12-hole muffin tin with butter, making sure to coat every surface including the sides and base of each cup. This prevents the delicate pastries from sticking and ensures easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Roll out your puff pastry on a lightly floured surface to about 3mm thickness. Using a sharp knife or pizza cutter, cut the pastry into 12 equal squares, each approximately 10cm x 10cm. Gently press each pastry square into the prepared muffin holes, ensuring the pastry comes up the sides and creates a neat cup shape. Don't worry if it's not perfect - the rustic look is part of the charm.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium saucepan, combine the milk and double cream over medium heat. Warm the mixture until it's just about to simmer - you'll see small bubbles forming around the edges. Don't let it boil as this can cause the mixture to curdle. Remove from heat and set aside to cool slightly for 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, whisk the egg yolks until they're pale and creamy, about 2 minutes of vigorous whisking. Gradually add the caster sugar, whisking continuously until the mixture becomes thick and ribbony - this should take about 3-4 minutes of constant whisking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sift the plain flour directly into the egg mixture and whisk thoroughly to eliminate any lumps. Add the vanilla extract and salt, mixing until completely smooth. The mixture should be silky and free of any flour streaks.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Pour in a thin, steady stream while whisking vigorously. Once combined, strain the custard through a fine-mesh sieve to remove any lumps and ensure a perfectly smooth filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully divide the custard mixture between the pastry-lined muffin holes, filling each about 3/4 full. Don't overfill as the custard will puff up during baking. Tap the tin gently on the counter to release any air bubbles that might have formed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the custard is set around the edges but still has a slight wobble in the center when gently shaken. The tops should be golden with beautiful caramelized spots - this is the signature look of authentic pastéis de nata.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow the tarts to cool in the tin for 5 minutes. This helps them set properly and makes removal easier. Carefully remove each tart using a thin knife to loosen the edges if needed, then transfer to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While still warm, dust the tarts lightly with ground cinnamon and a gentle sprinkle of icing sugar. Serve immediately while the pastry is crisp and the custard is creamy. These are best enjoyed fresh from the oven, just like they do at Nando's, with that perfect contrast of flaky pastry and silky smooth custard filling.</li></ol>

FAQ for

Pastel de Nata Recipe

What ingredients are used in Pastel de Nata Recipe from Nando's?

The key ingredients include ready-made puff pastry, whole milk, double cream, egg yolks, caster sugar, plain flour, vanilla extract, salt, butter for greasing, ground cinnamon, and icing sugar for dusting.

How to cook Pastel de Nata Recipe from Nando's at home?

Learn how to cook Nando's Pastel de Nata Recipe from Nando's by preparing custard with milk, cream, and egg yolks, then baking in puff pastry cases at 220°C for 15-20 minutes until golden with caramelised spots. Dust with cinnamon and icing sugar before serving warm.

What temperature should I bake Portuguese custard tarts at?

Bake Portuguese custard tarts at 220°C (200°C fan) for 15-20 minutes. This high temperature creates the signature caramelised spots on top whilst ensuring the custard sets properly with a slight wobble in the centre.

How do I prevent custard tarts from sticking to the tin?

Generously grease every surface of your 12-hole muffin tin with butter, including sides and base of each cup. This prevents the delicate pastries from sticking and ensures easy removal after cooling for 5 minutes.

What's the secret to achieving smooth custard filling in Portuguese tarts?

The key is whisking egg yolks until pale, gradually adding warm milk whilst whisking constantly to prevent scrambling, then straining through a fine-mesh sieve to remove lumps for silky smooth custard.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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Nando's

Pastel de Nata Recipe

Learn how to make Nando's famous Pastel de Nata at home! This quick and easy recipe shows you how to cook authentic Portuguese custard tarts with flaky pastry and creamy vanilla filling. Perfect recipe for dessert lovers seeking restaurant-quality results.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Pastel de Nata Recipe from Nando's?

How to cook Pastel de Nata Recipe from Nando's at home?

What temperature should I bake Portuguese custard tarts at?

How do I prevent custard tarts from sticking to the tin?

What's the secret to achieving smooth custard filling in Portuguese tarts?

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