Pastel de nata
(Pastéis de nata, Queijadas de nata)
Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee.
Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success.
It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.
Pairing tips
Galão
This Portuguese coffee combines 1/4 espresso with 3/4 of foamed or steamed milk and is typically served in a tall glass. Galão is rich and creamy, though ... Read more
Tawny Port
Tawny is a variety of fortified port that is usually oak-aged for around seven years (Reserva), but vintages may extend to ten, twenty, and even over forty years ... Read more
Late Bottled Vintage Port
Late Bottled Vintage port is produced from a single year, and it is bottled after four to six years of age. Due to the slightly longer aging period, this style ... Read more
Espresso
Espresso is both the name of a coffee beverage and the method of brewing coffee that originated in Italy. Nowadays it is prepared worldwide with the espresso ... Read more
Recipe variations
Pastel de Nata
READY IN 14h 15minThis traditional pastel de nata recipe gives detailed instructions on the preparation. Because puff pastry needs to stay in the refrigerator for a minimum of a few hours, but ideally overnight, it is best to make the pastry the day before. Also, the amounts listed for custard are enough for 12 tarts, so you can store the other log of puff pastry in the freezer and use within two weeks or double the amount of custard and bake 24 pastel de nata instead of 12.
Simple Pastel de Nata
READY IN 3hBecause the recipe states the use of store-bought puff pastry, these pastel de Nata tarts are quicker to make than if following the traditional recipe with instructions for making puff pastry from scratch.
Pastel de nata Authentic recipe
This traditional pastel de nata recipe gives detailed instructions on the preparation. Because puff pastry needs to stay in the refrigerator for a minimum of a few hours, but ideally overnight, it is best to make the pastry the day before. Also, the amounts listed for custard are enough for 12 tarts, so you can store the other log of puff pastry in the freezer and use within two weeks or double the amount of custard and bake 24 pastel de nata instead of 12.
WHERE TO EAT The best Pastel de nata in the world (according to food experts)
