Popular all over the world and lovingly known as the iconic Portuguese staple, here is the best pastel de nata recipe (also known as the Portuguese tart). Pastel de nata is an egg tart pastry. One of the crispy ones, one part sticky, 10 delicious parts of 10, this recipe (in humble and well-tested opinions) makes it the best rival in the original Belem pastel From Lisbon, Portugal, which has been making them since 1837. Today, Belem’s kitchen is rumoured to earn around 14,000 people every day.
Pastéis de Belém Recipe is patented and strictly enclosed (in the story, the pastry chef must have once been promoted only from within the company and worked in the factory for at least 25 years before being trusted by the recipe).
Don’t worry, we are happy to share the WOW recipes perfectly!
These tarts are best served straight out of the oven. Please note that the puff pastry will get a little soaked after a day. But if that happens, it really means you’re not eating them fast enough.
The recipe was updated in October 2021.
Pastel de Nata (Portuguese tart)
Recipe type: Baking
cooking: Portuguese
author:
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Serve: 12
- 1 egg + 2 egg yelves
- 115g caster sugar
- 2 tablespoons of cornfool
- 200ml cream
- 200ml milk
- 2 teaspoons of vanilla extract
- 1 puff pastry
- Whisk eggs and egg yolks, sugar and cornfool in a pot, then place in a pot and mix. Whisk the cream and milk gradually until smooth.
- Place the pan on medium heat, cook and stir constantly until the mixture thickens and boils.
- Remove the pot from the heat and stir in the vanilla extract. Transfer the custard to a bowl now to allow for cooling. Cover the surface of the custard with a nagging film to prevent skin formation.
- Preheat the oven to 200°C and lightly apply it to a 12-hole 80ml muffin tray.
- Cut the puff pastry sheet in half, place the half in the other half, and set aside for 5 minutes.
- Roll the pastry firmly from the short edge and cut the pastry log into 12 rounds. Place each pastry round on a lightly floured surface and use a rolling pin to unfold the pastry until each disc is very thin and 10 cm in diameter.
- Form the pastry rounds in muffin tin and spoon the custard into the pastry case.
- Bake for 20 minutes or until pastries and custard are golden brown. The real look is to see the top of the custard turn black in place!
- Leave the tart on tin for 5 minutes and transfer to a wire rack to cool completely.
- Add cinnamon and sugar and add sugar.
