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Nada de Nata
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Nada de Nata
Pastéis de Nata
📍 Portugal
Portuguese custard tarts with a crisp pastry shell and a caramelised top.
A crisp custard tart whose secret was guarded by the monks of Belém.
The ritual
Pastéis de Nata
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1
Puff pastry
Thin puff pastry is pressed into small moulds.
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2
Egg-yolk custard
A rich custard of egg yolk, milk and sugar fills the centre.
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3
Blazing oven
Baked in a fiercely hot oven for those scorched spots.
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4
Cinnamon dusting
Served warm, dusted with cinnamon and powdered sugar.
A journey through time
Pastéis de Nata
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do 1820
The Belém monastery
Monks of the Jerónimos Monastery in Lisbon create the original recipe.
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1837
The first bakery
After the monasteries close, the recipe passes to a famous Belém bakery.
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✦
A secret recipe
The original recipe still remains a closely guarded secret.
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dziś
Portugal’s pride
Today pastéis de nata are a culinary symbol of all Portugal.
Good to know
A monk’s invention
Monasteries used egg whites to starch robes — the yolks went into pastries.
Those scorched spots
The signature dark spots come from a very hot oven.
A taste of Lisbon
Best enjoyed warm, with a touch of cinnamon.
See also
Nada de Nata