Pastel de Nata: Portugal’s Iconic Egg Custard Tart
Pastel de Nata, also known as the
Portuguese egg tart, is a beloved pastry that has become a national treasure of
Portugal and a global favorite among pastry lovers. Originating from the
18th-century Jerónimos Monastery in Lisbon, these tarts were created by
Catholic monks who used egg whites for starching clothes and found a delicious
use for the leftover yolks. The result was a rich, silky egg custard baked in a
crisp, flaky puff pastry shell, caramelized on top to a golden-brown finish.
Often enjoyed warm with a sprinkle
of cinnamon or powdered sugar, Pastéis de Nata are a staple in Portuguese
bakeries and cafes. Despite their gourmet appearance, they can be recreated at
home with the right ingredients and patience. These tarts are best served fresh
out of the oven, with their custard still warm and the pastry perfectly crisp—a
simple, irresistible testament to Portuguese baking tradition.
Traditional Pastel de Nata Recipe
Ingredients:
For the pastry (or use store-bought
puff pastry):
- 1 sheet of puff pastry (thawed if frozen)
For the custard:
- 1 cup (240ml) whole milk
- 2 tbsp (15g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) water
- 6 large egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- Cinnamon stick (optional)
Instructions:
- Preheat oven to 500°F (260°C) or the highest your oven
can go. Place a rack near the top of the oven. Lightly grease a 12-cup
muffin tin.
- Roll the puff pastry into a log, then slice into 12
even pieces. Place each slice into a muffin cup, cut side up. Use your
thumbs to press and stretch the dough into the cup and up the sides. Chill
while preparing the custard.
- In a small saucepan, whisk the flour and 1/4 cup of the
milk until smooth. Add the remaining milk and cook over medium heat until
thickened, stirring constantly.
- In another saucepan, combine the sugar, water, lemon
zest, and cinnamon stick. Bring to a boil without stirring and cook until
it reaches 220°F (104°C), or about 3 minutes. Remove the zest and
cinnamon.
- Slowly whisk the hot syrup into the milk mixture. Then,
whisk in the egg yolks and vanilla until smooth. Strain the custard
through a fine sieve into a jug.
- Fill the pastry cups almost to the top with the custard
mixture. Bake for 10–12 minutes, or until the tops are blistered and
caramelized, and the pastry is golden.
- Let cool slightly in the tin before removing. Serve
warm with optional cinnamon or powdered sugar.
Frequently Asked Questions (FAQ)
Can I use store-bought puff pastry
for Pastel de Nata?
Yes, store-bought puff pastry works well and saves time. For best results, use
a good-quality, all-butter puff pastry.
Why is the top of my custard not
caramelizing?
A very hot oven is essential to achieve the signature caramelized top. Use the
top rack and highest setting on your oven.
How do I prevent the custard from
curdling?
Whisk constantly when combining the hot syrup with the egg yolks, and don’t
cook the custard on direct heat after the yolks are added.
Can I make Pastel de Nata in advance?
They are best enjoyed fresh, but you can store them in an airtight container
for up to 2 days and reheat in the oven before serving.
Is Pastel de Nata the same as the
Chinese egg tart?
They are similar but not the same. Portuguese tarts use puff pastry and have a
caramelized top, while Chinese egg tarts typically use a shortcrust base and
have a smoother, paler surface.
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