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Pasteis de Nata is a Portuguese Egg Custard Tart having a flaky layered puff pastry crust and a rich, creamy filling flavored with Lemon and cinnamon. If you ever find yourself in Lisbon, be sure to visit the Pasteis de Belem bakery, where they have been making the original secret recipe since the 1837.
Bakery website Pasteis de Belem

Legend has it that the recipe was created as a way to use up the extra egg yolks. The Monks at the Mosteiro dos Jeronimos used egg whites to starch their robes.

This recipe calls for 7 egg yolks, so you may want to have an idea of what to do with the 7 egg whites.

Ive made this recipe in the past. I recall having left-over filling. One option I thought of was to make 1.5x the Rough Puff Pastry portion, and end up making 12*1.5=18 pastries. Or, stick with the Rough Puff Pastry recipe as written, and make less of the custard portion. All ideas for scaling this recipe are acceptable.

You will have to get your oven VERY hot. In Step 10, it calls for heating to 475F. This recipe requires the hot heat to bake the pastry while scalding the top of the custard.

I used 3-inch foil pie pans to shape the crust. The GBBO recipe calls for using a 12-hole nonstick muffin tray. I brush/coat the tray/pan with Coconut Oil (in solid form). If you are concerned about the non-stick pan, you can use an oil that can withstand the 475F temperature and not burn...too make it not-stick.

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