A Pastel de Nata or Portuguese Custard Tart is, simply, a sweet pastry that combines puff pastry and custard. The ingredients used to concoct them are the puff pastry, milk, egg yolks, sugar, cinnamon, and sometimes lemon peel. Despite having the word nata (meaning cream) in its name, traditionally, no cream is required. They are very popular here in Portugal and quite easy to find in bakeries, coffee shops, and supermarkets.
My Pastel de Nata Obsession
When I first visited Portugal, in 2014, I developed an obsession with pastéis de nata. I was determined to try them at every pastelaria I came across. I went even further and created a personal rank – who had the best crust, the tastier custard and who best combined both elements. If you have tried this Portuguese classic before, you will possibly relate to this story. For those that haven’t experience the deliciousness of a pastel de nata, you are missing one of the best things in Portugal.
The Origins of the Pastéis de Nata
The creation of this classic pastry is linked to the Hieronymites Monastery in Belém. Not only the pastéis de nata but several other pastries in Portugal were created to reduce the waste of egg yolks in the convents. During the 15th century it was common for the nuns and monks to use egg whites for starching their clothes. At the same period, after the colonization of Madeira Island, refined sugar started to gain popularity in Portugal. Resulting in the creation of multiple pastries in the convents across the country, which all share the classic golden colour of the egg yolks, locally known as Doces Conventuais (Convent Sweets). No wonder they say almost every pastry in Portugal was created by a monk – pastel de nata is no exception.
Pastéis de Nata and Pastéis de Belém
Some of you might be familiarized with the Portuguese custard tarts being called ‘Pastéis de Belém’. In fact, in some parts of Brazil we mistakenly refer to every pastel de nata as a pastel de Belém. While a pastel de Belém is a pastel de nata, not every pastel de nata can be called pastel de Belém! To make things a bit clearer, a pastel de Belém is an exclusive name for the pastries made in a particular bakery that goes by the same name as the pastries. Pastéis de Belém is who holds the original recipe and the rights to produce and sell the sweets.
About the Recipe
For this recipe, I decided to make my own puff pastry instead of using store-bought. Making home made puff pastry can be a laborious task, but I promise you, it is very rewarding to see all the layers form when you bake your tarts. Plus, most store-bought pastries are made with palm oil and not butter, so the taste will be very different too. For the custard, I used vanilla beans, but you can swap it with vanilla paste or extract. It is also important to use full fat milk and good quality eggs.
This recipe will make about 24 units, which can vary according to the size of your tin. Once baked, they can be stored in the freezer and reheated in the oven. They still taste delicious and this way you will have pastéis ready to go next time you have a craving for them.
How to Make Pastéis de Nata from Scratch
Do you have a favourite pastry in Portugal? Let me know in the comments and maybe it will be my next recipe!