Pastel de nata
Let the charm of Lisbon impress you with each bite of pastel de nata. The iconic Portuguese tart is a crisp, flaky pastry with creamy custard infused with cinnamon and lemon. Whether you fancy one with your afternoon coffee or as a sweet treat after dinner, this recipe brings those sweet flavours fresh from the oven.
&format=webp)
Ingredients
|
3
Frozen puff pastry sheets, 85 g each
|
|
|---|---|
|
150 ml
Whipping whipping cream
|
|
|
150 ml
Milk
|
|
|
1
Cinnamon stick
|
|
|
½
Lemon peel
|
|
|
4
Egg yolks
|
|
|
130 g
Granulated sugar
|
|
|
2 tbsp
Corn starch
|
The correct oven temperature matters
Getting that signature golden surface is all about the correct heat. Set your oven to 220 °C (conventional) or 185 °C (fan-assisted) so the pastry turns crisp while the custard thickens without overcooking. Use a convection setting if your oven has that option, as it helps distribute the heat evenly, but keep the temperature at 185 °C to prevent the filling from setting too fast.
Keep an eye on your pastel de nata
Do not rely solely on the timer; keep an eye out for that golden colour. The pastry should be crisp, and the custard should have dark spots on top while still looking slightly wobbly in the centre. Ovens vary, so check them a couple of minutes early to be safe. If you want a glossy finish, brush them with a light sugar syrup while still warm.
Consider using a candy thermometer
We recommend using a candy thermometer to check the custard's temperature while cooking it on the stove. Heating it to precisely 83 °C keeps it smooth and prevents curdling. Without one, it is easy to go too far, making the custard grainy or overly thick instead of creamy.
FAQ: Questions about pastel de nata
If you have any questions on making pastel de nata, these answers will tell you everything you need to know before your first bite.
What is pastel de nata?
Pastel de nata, also known as pastéis de nata in Portuguese, are small custard tarts with a light, flaky pastry and a creamy filling made with egg yolks, sugar, milk, cinnamon, and lemon. Baked at a high temperature, the custard develops dark caramelised spots on top, giving it its signature look and flavour. They are best enjoyed fresh, often with a dusting of cinnamon or icing sugar.
What sets pastel de nata apart from other custard tarts?
Pastel de nata stands out for its ultra-crisp pastry and caramelised custard top. Unlike other custard tarts, which often use a shortcrust base, this Portuguese classic is made with puff pastry, giving it a delicate texture. The filling is also flavoured with cinnamon and lemon instead of vanilla, creating a different but pleasant taste.
Should pastel de nata be served warm or cold?
Pastel de nata is best served warm, fresh out of the oven, when the pastry is at its lightest and the custard is creamy. Let them cool slightly before eating to avoid burning your mouth, but do not wait too long, as the texture is at its best when still warm. If serving later, reheat them in the oven for a few minutes to refresh the pastry. They can be eaten cold, but the pastry will soften, and the custard will lose some of its silkiness.
What is the historical significance of pastel de nata?
Pastel de nata has deep roots in Portuguese history, dating back to the Jerónimos Monastery in Lisbon before 1834. Monks used surplus egg yolks, left over from starching clothes and clarifying wine, to create the custard filling. They baked it in delicate pastry shells, giving the tarts their signature caramelised top. Today, pastel de nata remains one of Portugal’s most famous treats, enjoyed around the world.
Nutritional values
Nutritional value, per
868 Kcal
| Fibre | 4.8 gram fibers |
| Protein | 15.8 gram |
| Fat | 18.7 gram |
| Carbohydrates | 157.1 gram |
&format=webp)
Pastel de nata – delicious custard tarts
There is a reason Portuguese pastel de nata has been winning people over for centuries. These golden little tarts are crisp, creamy, and caramelised on top. Biting into a freshly baked pastel de nata makes you stop for a moment, close your eyes, and give it your full attention.
And while making them at home takes a little care, the results are more than worth it. They are almost bite-sized, which means one is never really enough. So do yourself a favour and make a bigger batch because the second they come out of the oven, they will start disappearing fast.
We are all for bite-sized desserts, and pastel de nata is not the only one worth grabbing. Madeleines have that soft, buttery texture that melts in your mouth, while the Dubai chocolate bar brings deep, chocolatey richness. And then there are the fudge brownies, the ultimate chocolate treat, exactly what you want when chocolate cravings refuse to be ignored.
With sweet and cinnamon-filled flavours
The custard itself is sweet with a neutral base, which is why we let a whole cinnamon stick do the work. Instead of a pungent spice kick, it lingers gently in the background, spreading its warmth and fragrance all throughout the filling. The lemon peel does the same, delicately infusing the custard with its sweet-sour aroma, leaving a little citrusy whisper in the aftertaste.
Golden, flaky crust with silky-smooth filling
The pastry shatters just a little as you take a bite, giving way to delicate, buttery, and perfectly crunchy layers. Inside, the custard is silky and smooth, almost melting as you sink your teeth into it. One moment it is crisp, the next impossibly creamy, which is what makes pastel de natas so hard to resist.
A delightful Portuguese treat
You can eat pastel de nata any time of day, and in Portugal, you will often find them as a go-to breakfast option. Of course, they are just as tempting in the afternoon, late at night, or whenever you happen to walk past a bakery.
Traditionally, they are best enjoyed with coffee, whether it is a smooth coffee with milk or a strong espresso, known as bica in Portugal. The slight bitterness of the coffee takes the edge off the sweetness of the custard, letting both flavours shine without overpowering each other. So make like the Portuguese and enjoy pastel de natas as your next afternoon treat.
Get creative with the dish
This custard is not shy, so go ahead and give it a flavour boost. A splash of vanilla softens the sweetness with a mellow warmth, while a swirl of caramel melts into the custard, layering it with caramelised, nutty notes.
Want to lean into the spices? A pinch of nutmeg warms things up with its slightly nutty aroma, while cardamom slips in a citrusy touch that works well with the lemon peel. A few drops of rose water weave in a delicate, floral undertone, giving the custard a subtle, exotic touch. And for chocolate lovers, finely grated dark chocolate disappears into the warmth, creating a slightly bitter edge.
