Pastéis de Nata, Portugal’s Sweet Pastry

Pastéis de nata, also known as Portuguese custard tarts, are a popular pastry that originated in Portugal in the 18th century.

They are thought to have been created by monks at the Jerónimos Monastery in the Belém district of Lisbon. The monks sold the pastries to raise money for the monastery, and they quickly became popular throughout Portugal.

To this day, the most famous Pastéis de Nata are found in the historic Antiga Confeitaria de Belém bakery, which has been making them since 1837.

Ingredients

The allure of Pastéis de Nata lies in its uncomplicated yet harmonious blend of ingredients

Puff Pastry Thin, flaky puff pastry forms the golden, crispy shell that encases the custard.

Custard Filling The custard filling is a delightful mixture of sugar, egg yolks, cream, and a touch of vanilla extract. This custard is sweet, creamy, and slightly caramelized when baked.  Lemon peel and cinnamon are the classic flavorings.

Cinnamon and Powdered Sugar A sprinkle of ground cinnamon and powdered sugar on top adds a fragrant sweetness and visual appeal.

Cookware

Muffin or Tart Pans These are used to shape the puff pastry into small cups that hold the custard filling.

Rolling Pin For rolling out the puff pastry dough to the desired thickness.

Pastry Brush To brush the pastry with melted butter or lard for that perfect flakiness.

Mixing Bowl To combine the ingredients for the custard filling.

Whisk To beat the egg yolks and other custard ingredients until smooth and well combined.

Saucepan To prepare the custard filling over low heat, stirring constantly to achieve the right consistency.

Baking Sheet To bake the Pastéis de Nata until they achieve a golden, caramelized top.

Preparation

Prepare the Custard, in a saucepan, combine sugar, cream, and vanilla extract. Heat the mixture over low heat, stirring constantly until it thickens. Remove from heat and let it cool.

Roll Out the Pastry, roll out puff pastry dough thinly and cut it into squares. Press each square into the muffin or tart pans, creating small pastry cups.

Fill the Pastry Cups, spoon the cooled custard mixture into each pastry cup, filling them about two-thirds full.

Bake to Perfection, place the filled pastry cups on a baking sheet and bake them in a preheated oven until the tops turn golden brown and slightly caramelized.

Cinnamon and Sugar, once out of the oven, dust the Pastéis de Nata with a mixture of cinnamon and powdered sugar while they’re still warm.

Serve and Enjoy, these pastries are best enjoyed fresh from the oven. They can be served warm or at room temperature.

Variations

While the classic Pastéis de Nata are hard to beat, there are many different variations of pastéis de nata, but the basic ingredients and flavors remain the same.

Pastéis de Belém

These are the original Pastéis de Nata, found at Antiga Confeitaria de Belém. The recipe is a closely guarded secret.

Chocolate

Some versions include a layer of chocolate at the bottom of the custard filling for a delightful twist.

Fruit Flavors

Variations with fruit-infused custard fillings, such as lemon or raspberry, offer a refreshing alternative.

Nutritional value

Here’s a general breakdown of the nutritional value of one standard-sized Pastel de Nata.

• Calories – A typical Pastel de Nata contains about 150-200 calories, but the exact calorie count can vary based on size and ingredients.
• Carbohydrates – It typically contains around 20-30 grams of carbohydrates, primarily from the pastry crust and the sweet custard filling.
• Protein – A single Pastel de Nata contains approximately 2-4 grams of protein, mainly from the eggs in the custard.
• Fat – These pastries are relatively high in fat, with about 8-12 grams of fat per pastry. The fat comes from the buttery pastry crust and the egg yolks in the custard.
• Sugar – Pastéis de Nata are sweet treats, and they contain a notable amount of sugar, usually around 10-15 grams per pastry.
• Fiber – They are not a significant source of dietary fiber, with only a small amount, typically less than 1 gram per pastry.
• Vitamins and Minerals – Pastéis de Nata do provide some essential vitamins and minerals, primarily from the egg yolks in the custard. They contain vitamins like vitamin A, vitamin D, and minerals like calcium.

Please note that the nutritional values mentioned above are approximate and can vary depending on the specific recipe and size of the Pastel de Nata. Traditional recipes use butter, sugar, eggs, and pastry dough, which contribute to the pastry’s calorie and fat content.

While Pastéis de Nata are a delicious treat enjoyed in Portuguese cuisine and beyond, they are considered to be high in sugar and fat content. Enjoy them in moderation as part of a balanced diet.

Conclusion

Pastéis de Nata are more than a pastry; they are a symbol of Portuguese culture and culinary excellence.

Whether enjoyed in a charming Lisbon café or cooked in your own kitchen, Pastéis de Nata offer a sweet and flaky taste of Portugal’s gastronomic heritage.

For more Portuguese popular dishes, please see below.

Portugal’s favorite dishes