Pastéis de nata
pastéis de nata
Custard tarts in shatteringly thin pastry, blistered on top — Lisbon's bakery, not a bland egg tart.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: pastéis de nata.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 1 hr 45 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pastéis de nata are puff or laminated pastry cups filled with a lemon-cinnamon custard, baked in a vicious oven so the tops scorch in spots. They are eaten warm, cinnamon and icing sugar. A pale, unblistered tart is underbaked.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer milk with lemon peel and cinnamon. Whisk yolks, sugar and flour, temper, cook until thick. Cool with paper on the surface.
15 minStep 2
Line greased muffin tins with thin pastry. Fill 3/4. Bake at 250°C or as hot as you dare, 12–15 minutes until the tops blister. Cinnamon sugar.
15 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Puff → Phyllo brushed with butter
More shatter, less flake.
Tips
- A domestic oven rarely hits bakery heat. Use the top shelf and do not open the door.
- Puff pastry is the honest home stand-in for lamination.
History & culture
Pasteis de Belém is the tourist line. Every good pastelaria has a version. Espresso.
Jerónimos monastery leftovers of egg yolks (whites went to starching habits). The bakery recipe is still guarded; this is a home cousin.
Modern adaptation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Wiki Farazi via Openverse (cc0 1.0). https://commons.wikimedia.org/w/index.php?curid=130946155
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Pastéis de nata take?
1 hr 45 min all in — 30 min prep, 15 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 12 tarts. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
180 g of Sugar.
What can I use instead?
Puff → Phyllo brushed with butter. More shatter, less flake.
Any tips from this recipe?
A domestic oven rarely hits bakery heat. Use the top shelf and do not open the door. Puff pastry is the honest home stand-in for lamination.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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