World sweets / Other specialities

PASTEIS DE NATA RECIPE

5.0/5 · 3 ratings

Tips & variationsFor a more fragrant custard: replace part of the milk with cream or add a little vanilla. Possible variations: plant-based milk or gluten-free flour.Freezing : possible, but the pastry loses its crispness, so it is best eaten freshStorage : up to 2 days at room temperature; reheat briefly in the oven to restore the crispness.

Prep
20 min
Cook
30 min
Total
50 min
Servings
10-12 pieces
Calories
275 kcal
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Pasteis de Nata with Cinnamon

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Steps

  1. Prepare the pastry:

  2. Roll out the puff pastry into a large rectangle.

  3. Butter the rectangle, roll up tightly into a log.

  4. Cut into slices (~1.5 cm thick).

  5. Place the slices into the buttered moulds. With your thumbs, stretch the pastry up the sides to line the moulds without piercing it

  6. Prepare the cream (custard):

  7. In a saucepan, pour in milk, sugar, cinnamon & zests. Heat gently until just simmering.

  8. Mix the flour (and/or cornflour) with a little cold milk to smooth.

  9. Gradually incorporate into the hot milk while whisking. Thicken gently. Remove the aromatics if used.

  10. Let cool slightly (≈37 °C), then add the egg yolks one by one, whisking to avoid lumps

  11. Baking:

  12. Preheat the oven to 220 °C (ideally, conventional heat)

  13. Fill the moulds three-quarters full with the cream.

  14. Bake for 12 to 15 minutes, until the top is well golden and lightly caramelised.

  15. Let cool for 10 minutes before unmoulding

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These delicious little cream tarts (Pastéis de Nata), born in the Hieronymites monastery in Belém in the 18th century, have become a symbol of Portuguese pastry. Only the Fábrica dos Pastéis de Belém in Lisbon holds the secret original recipe. The Pastéis de Nata are enjoyed warm, dusted with cinnamon or icing sugar. They combine crispy and melting.For an even more traditional result: switch the oven to grill mode for a few minutes to achieve the famous caramelised spots on the top

Frequently asked questions

What types of moulds can be used to make Pastéis de Nata?

You can use Pastéis de Nata moulds or, failing that, small muffin moulds.

Can Pastéis de Nata be frozen?

Freezing is possible, but the pastry loses its crispness; it is best to eat Pastéis fresh.

How can the custard of Pastéis de Nata be given more flavour?

For a more fragrant custard, replace part of the milk with cream or add a little vanilla.

How long should Pastéis de Nata be baked in the oven?

Pastéis de Nata should be baked for 12 to 15 minutes, until the top is well golden and lightly caramelised.

How can Pastéis de Nata be stored to keep their crispness?

They keep for up to 2 days at room temperature; to restore the crispness, reheat them briefly in the oven.

Dessert

These delicious little cream tarts, known as Pastéis de Nata, are one of the most indulgent symbols of Portugal. Born in the 18th century at the Hieronymites monastery in Belém, they win hearts with their crispy puff pastry and creamy heart of pastry cream flavoured with vanilla and lemon. Baked at high temperature to achieve a lightly caramelised surface, they are enjoyed warm, dusted with cinnamon or icing sugar. Easily prepare this traditional Portuguese recipe at home and discover all the authentic flavours of the Pastéis de Belém, while adding your own personal touch.

Preparation
20 minutes
Baking
30 minutes
Servings
10-12 pcs

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