December 1, 2021, 4:15 pm | Read time: 4 minutes
Behind the Portuguese specialty Pastéis de Nata are perhaps the world’s most delicious custard tarts. We have the recipe and show you how to bake them quickly and easily yourself.
Overview
Pastéis de Natas not only taste delicious, but it’s also worth delving into the custard tarts. Behind the Pastéis de Nata lies an exciting history. The recipe for the Portuguese tarts was likely developed in the 18th century. A monk from the Mosteiro dos Jerónimos monastery in Belém, a district of Lisbon, is credited as the inventor. At that time, it was common to starch the nuns’ clothing with egg whites, leaving plenty of egg yolks. Thus, the monks developed the custard tarts, which consist largely of egg yolks.
Years later, the Pastéis de Nata reportedly even helped the nuns and monks survive. In 1820, during the liberal revolution, all monasteries in Portugal were closed. So, the Mosteiro dos Jerónimos in Belém began selling the tarts to a nearby sugar factory. Today, the descendants of the first merchant still run the Fábrica de Pastéis de Belém.
Ever wondered if you could recognize Pastéis de Nata with your eyes closed? We did the test–watch the video above!
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The original recipe for Pastéis de Natas is strictly secret
When visiting Lisbon, you should definitely stop by the aforementioned bakery in Belém–because although Pastéis de Nata are available on every corner in Lisbon, these are special. They are still made according to the same recipe as in the 18th century. The recipe is strictly secret: only three bakers worldwide know it.
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On one occasion, however, a Pastéis de Nata is particularly important: at a wedding. An old Portuguese saying goes, “A bride who eats a tart will never take off her ring,” as noted on the G Adventures blog. The tarts not only taste good, but they also bring luck! If that’s not a reason to try the recipe yourself.
Recipe for Portuguese Pastéis de Nata
Ingredients (for 12 pieces)
1 egg
2 egg yolks
120 g sugar
2 tbsp cornstarch
400 ml whole milk
1 roll of ready-to-bake puff pastry from the refrigerated section
A muffin tin
Preparation
- Separate two eggs and place the yolks in a bowl. Mix the egg, yolks, sugar, and cornstarch in a pot. Gradually add the milk and stir until smooth.
- Place the pot on the stove and heat over medium heat, stirring constantly, until the mixture thickens like pudding and bubbles. Then transfer and cover with plastic wrap.
- Preheat the oven to 200°C (392°F) top and bottom heat.
- Let the chilled puff pastry thaw briefly and unwrap. Cut once along the middle of the long side to create two equal-sized pieces of dough. Stack the halves precisely and roll tightly.
- Cut the resulting dough roll into 12 equal slices. Flatten each piece with the palm of your hand or a glass until the diameter is slightly larger than the muffin cups. Then place them in the muffin tin, ensuring the edges are covered.
- Fill the forms with pudding and bake for about 22-25 minutes.
- Sprinkle with powdered sugar and enjoy.
Looking for something to do while eating? Check out our quiz show “Who Beats the Geography Pro?” and join in as contestants taste world dishes blindfolded. Have fun!