Pastéis de Nata: the history and traditional recipe of the iconic Portuguese custard tarts

But did you know that these sweet treats have a fascinating history dating back centuries?

A monastic secret

The Pastéis de Nata were born at the beginning of the 19th century in the "Mosteiro dos Jerónimos" (Jerónimos Monastery) located in Belém, a district of Lisbon. At the time, the monks used large quantities of egg whites to starch their religious vestments, leaving a significant surplus of egg yolks. Rather than waste them, they decided to use them to prepare different kind of sweets.

However, after the Liberal Revolution of 1820 , all the convents and monasteries in the country were closed in 1834 and the clergy and their workers were expelled. In order to survive, the monks of the Belém Monastery then decided to sell their pastries, soon called "Pastéis de Belém", in a small commercial store associated with a cane sugar refinery located near the monastery.

In 1837, after the monastery was closed, the making of "Pastéis de Belém" began in the annexes of that same old refinery, according to the secret recipe originating from the monastery. This unchanging recipe was passed down to successive confectioners who, until now, continue to produce the famous custard tarts in the factory of the famous bakery "Pastéis de Belém" in Lisbon. In fact, thanks to the know-how of its confectioners and the judicious choice of its ingredients, the "Pastéis de Belém" still offer the authentic flavour of the Portuguese pastry of yesteryear.

Since then, these custard tarts have spread throughout Portugal and beyond, becoming an international icon of Portuguese cuisine. 

How to make Pastéis de Nata

Even if the original recipe remains a well-kept secret, it is possible to recreate at home a delicious version close to these traditional tarts for a sunny snack.

Ingredients (for 15 to 20 units)

For the puff pastry:

- 1 roll of puff pastry (or homemade puff pastry for the bravest)

For the cream:

- 100g all-purpose flour 

- 400ml + 100ml milk

- 500ml sugar syrup

- 8 egg yolks

For the sugar syrup:

- 500g sugar

- 250ml water

- 1 zest of a lemon

- 1 cinnamon stick

Method

1. Preparation of the dough:

- Preheat the oven to 250/260°C for at least 30 minutes.

-Roll out the puff pastry and cut it into circles the size of your tartlet molds.

- Lightly grease your tartlet molds and fill them with the circles of dough, pressing well against the edges to obtain a thin, even layer.

2. Preparation of the cream:

- In a saucepan, add 400ml of milk and bring to a boil.

- In another saucepan, add all the ingredients for the sugar syrup and bring to a boil for 3 minutes until it reaches boiling point (106ºC). Remove from the heat and measure 500ml.

- In a bowl, mix the flour with 100ml of cold milk, stirring well with a whisk until you obtain a paste.

- Add a little boiling milk to thin the paste, then add the rest of the milk, whisking continuously to avoid lumps.

- Gradually add the 500ml of sugar syrup to the previous mixture, stirring constantly until everything is well combined.

- Leave to cool, stirring from time to time.

- Once cooled, add the egg yolks, mix well and pass the cream through a fine mesh strainer. The cream should be smooth and slightly thick.

3. Assembly and cooking:

- Pour the cream into the puff pastry molds, leaving only a small edge without cream.

- Bake for 10 to 12 minutes, placing the tray in the lowest part of the oven, so that the pastry is well cooked and the top of the tarts are nicely caramelized.

- Remove the baking tray from the oven and let the tarts cool slightly before unmolding them.

- Serve the Pastéis de Nata lukewarm or cold, sprinkled with cinnamon or with icing sugar, according to your preferences.

Why are Pastéis de Nata so popular?

Pastéis de Nata are more than just a pastry; they are a true taste experience. Their popularity is due to the perfect balance between the crispy, buttery dough and the softness of the creamy custard. This alchemy of textures and flavours makes them a dessert that is loved by all.

Plus, their small size makes them irresistible - you eat one, then two, and it's hard to stop! Traditionally consumed with black coffee, they are often enjoyed at the end of a meal or during a break during the day.

A delight not to be missed

Pastéis de Nata are a culinary treasure that tells part of the history of Portugal while offering an incomparable sweet pleasure. Whether you taste them in Lisbon, in the famous Belém bakery or prepare them at home, these small custard tarts are a real invitation to discover the sweetness and authenticity of Portuguese pastry.

So why not try making them at home and transport your taste buds to the heart of Portugal? You will see, from the first bite, you will understand why these custard tarts are so cherished and loved around the world.