Portuguese Custard Tarts (Pasteis de Nata) (2024)

FAQs

What is pastéis de nata made of? ›

Portuguese custard tarts (or pasteis de nata) are crisp, creamy, and decadently sweet. This Portuguese dessert recipe features a delicately spiced flavor and uses pantry ingredients like egg yolks, flour, and cinnamon to create a one-of-a-kind pastry.

Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.

The diference is that the pastéis de Belém are pastéis de nata produced by the local pastelaria de Belém supposed to be the place owning the original recipe.

Pasteis de Nata are best eaten warm (or cold) the same day they are baked. However you can store them at room temperature in an airtight container for up to two days.

They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!

Among the 50 best cakes in the world, the first place is reserved for the traditional “Pastel de Belém” with a score of 4.9 out of 5. Next, in second place, Portugal is also represented with the “Pastel de Nata”, which has a rating of 4.8.

There, they will indulge in small glasses of Port, accompanied by scrumptious custard tarts known as Pasteis de Nata. It's such a simple treat, yet the pairing of the Port — any style will do — and the tart is a match made in culinary heaven. No visit to Lisbon is complete without it.

The natas have a shelf life of 12 months starting from the time they're originally pre-baked in Portugal. You can continue to store your natas in your freezer up until the expiration date printed on the package. Once defrosted and baked, the natas need to be consumed within 48 hours.

Portugal's most famous pastry is a true staple for many locals and, often, it is also an object of desire for travelers dreaming of visiting Lisbon and the rest of Portugal.

They are distinguished from other pastéis de nata by their slightly salty and extremely crisp puff pastry – partly from being baked at 400C – and the custard, made only with milk, not cream, which is less sweet.

What is a famous pastry in Portugal? ›

Pastel de Nata (cream tart) is Portugal's most famous pastry cake.

Prepare the pastry for Pastéis de Nata ~ Portuguese Custard Tarts. There are two parts in this Chinese puff pastry, the butter block and the flour dough. This sounds a bit daunting, doesn't it, but as usual, if Bakabee can do it, so can you!

Nata de coco is mainly made from coconut water and so has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates.

Pastéis de nata are classified as an an egg tart and a cream pastry, and present as a little bird's nest of deliciousness. Their thicker outer layer of flaky pastry dough cups the rich, yellow custard filling thats top is caramelized with brown spots. Inside the filling is creamy, rich and only slightly sweet.

Datasheet. Ingredients: Dairy base, alcohol, water, sugar, lemon, cinnamon, natural aroma and dyes (E-150C and E-102). Allergens : MILK. Alcohol content: 15% Vol.

How is custard made? With milk or fresh pouring cream, egg yolks and sugar, and sometimes thickened with starch or egg proteins. The consistency depends mainly on the quantity of eggs or starch, the type of milk or cream and the cooking method.