A festive twist on the classic Portuguese tart, these Christmas Pastel de Nata combine buttery puff pastry, spiced mincemeat, and a silky clementine custard. The result is a warm, aromatic bake that’s crisp, creamy, and full of holiday flavour — the perfect addition to your Christmas dessert table.
 
INGREDIENTS:
320g ready-rolled puff pastry
2 tbsp golden caster sugar
½ tsp mixed spice
4 egg yolks
20g sugar
Zest of 2 clementines
1 tsp cornflour
1 tsp plain flour
100ml double cream
200ml milk
250g mincemeat filling
Icing sugar, for dusting
 
HERE’S HOW:
Unroll the puff pastry and scatter evenly with the caster sugar and mixed spice.
Roll the pastry back up tightly, wrap in cling film, and chill in the fridge for 20 minutes.
Meanwhile, make the custard filling. In a mixing bowl, whisk together the egg yolks, both flours, sugar, and clementine zest. Pour in the cream and milk, then whisk until smooth and combined.
Remove the chilled pastry from the fridge and slice into 20 even rounds. Roll each one out into a thin circle and place into 7cm foil tart cases or a muffin tray. Trim the edges neatly.
Spoon a small amount of mincemeat into each tart case, then carefully pour the custard mixture on top, leaving a little space at the top to prevent overflow.
Place the filled cases on a baking tray and bake in a preheated oven at 170°C (fan 150°C) for 20 minutes, until the pastry is golden and the custard is set.
Remove from the oven and allow to cool slightly. Dust generously with icing sugar, then lightly caramelise the tops using a blowtorch for that perfect brûlée-style finish.
Serve warm or at room temperature — festive perfection in every bite.
 
Recipe by Peter Sidwell