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.

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.

One of the most iconic treats in Portugal is the little Pastel de Nata (Plural Pastéis) – a custard tart similar to a creme brulee in a phyllo shell.

Allie & Sara's Kitchen Portuguese Custard Tarts, 12 x 60 g | Costco.

Pastéis de Belém

It's the most famous spot in Lisbon to eat pastéis de nata, and is an absolute must when you visit. Since 1837, locals and tourists alike have been lining up to snag a box of custard tarts to eat in the café or on the go.

For centuries, Portuguese nuns doubled as egg yolk–slinging pastry chefs, cementing the country's specialty in yellow-hued sweets. There's ovos moles, small, seashell-shaped candies. There's pão de ló de ovar, a decadent, gooey cake. Then there's lampreia de ovos, perhaps the most unique among the yolk-based offerings.

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!

Now, locals eat pastéis de nata at breakfast, in the midmorning, after lunch, or in the evening — any time they're craving a snack. The tart's ingredients are very simple: a puff pastry filled with a custard made of cream, egg yolks, sugar, flour, and lemon zest.

How should I reheat these egg tarts? The best way to reheat these is in the oven or toaster oven, turn it up to about 200C/390F and bake them for about 5 minutes. The custard will be nice and warm and the pastry should be crisp and flaky again!

What is the difference between Portuguese tart and custard tart? ›

The Portuguese tarts rely more on egg yolks to impart richness, whereas a standard custard relies more heavily on milk or cream. Using that many egg yolks is what gives these little parcels their rich flavor and luscious texture.

The Pastel de Nata is, undoubtedly, the most famous among the Portuguese sweets. Appreciated by both portuguese and foreigners, it makes success where it goes. It is called by different names: in Brazil, Pastel de Belém; in the United Kingdom, Portuguese Custard Tart; in the USA, it is the Egg Tart.

You can buy custard pies anywhere, every pastry shop sells them but the best ones are made in Belem (Fábrica dos Pastéis de Belém) Chiado (Manteigaria Silva) and Padaria Portuguesa (several locations). They can put them in a special box and they will be good to eat in the following 2 days.

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.

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.

A Filipino specialty, nata de coco is a gel-like coconut product widely used in desserts, such as Es Teler (Shaved Ice with Jackfruit, Avocado and Coconut) and Rum-and-co*ke Shaved Ice with Coconut Jelly, as well as drinks.

Nata de coco is a unique Filipino specialty that is made with fermented coconut water. After days of fermentation, it transforms into a jelly-like substance with a soft, chewy, and gelatinous texture. Plain nata de coco is pale white and almost translucent.