Pasteis De Nata or Baked Custard Cups

READY IN: 40mins


  • Filling
  • 2
    cups half-and-half cream (10% m.f.)
  • 8
    egg yolks
  • 1
    teaspoon vanilla
  • 2
    tablespoons flour
  • Pastry
  • 397
    g of tenderflake pastry dough (located in the freezer section in your local grocery store.)


  • Preheat oven to 350°F.
  • **24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature.
  • Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly.
  • Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened.
  • Let mixture cool completely before pouring into the tart shells.
  • The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups).
  • Dust knife with flour as needed when cutting to prevent sticking.
  • Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together.
  • Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick !
  • Place dough in muffin tin and work in so that the dough is even with the top edge.
  • Fill each tin which is lined with dough with the filling so that filling is almost to the top.
  • For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly.
  • ***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool.
  • Let baked cups cool completely then refrigerate in an airtight container.
  • These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen.