Top 5 Portuguese custard tarts in Toronto
Published May 2, 2025 at 3:08 pm
Portuguese custard tarts, or pastel de nata, are widely available and well loved in Toronto thanks to a vibrant Portuguese community. Find them at any Portuguese bakery cafe, where they can typically be enjoyed at a table with a cup of strong coffee or can be ordered for takeout along with other baked goods.
Truly exemplary Portuguese custard tarts have a fluffy, eggy filling encased in a crispy, flaky pastry. Typically, you should be able to get your preference between lighter and darker tarts, indicating the deliciously caramelized dark spots on top.
Here are the top Portuguese custard tarts in Toronto.
These tarts have a thicker but still flaky crust and some of the darkest spots. They’re perfect for those that like the pastry just as much as the creamy custard filling inside. Head to Dundas West (where Little Portugal is located) to find this spacious cafe with lots of seating.
Located at Dufferin and Queen, this Portuguese bakery makes custard tarts that are a bit lighter and flatter than others with a crispy shell and a sunshine yellow filling.
3 – Nova Era Bakery
This reliable cafe and bakery with locations across Toronto and decades of history behind it makes some of the sweetest Portuguese custard tarts with a filling that’s more sugary than eggy. They have an orange-y amber colour and wrinkly, crinkly tops that shatter when you bite into them.
2 – Caldense Bakery
The tarts made by this bakery with multiple locations have the thinnest shells filled to bursting with golden custard, with some of the darkest caramelized spots. The filling is less sweet, more savoury and balanced than some, even with a slight hint of salty flavour.
1 – Cafe Belem
The tiny Portuguese custard tarts from this cafe on College Street have a very fluffy, puffy top with nice dark colouring. The pastry might be some of the flakiest around, crumbly without falling apart.
The filling has a nice balanced flavour that isn’t too sweet with a pudding-like texture, and they’re just dark enough on top to impart a hint of a charred taste.