Crisp on the exterior, velvety soft within, pastel de nata has been an integral part of Lisbon’s gastronomic legacy for nearly two centuries. The dessert carries with it a tale as intricate as its creamy center.

Portugal boasts its own iconic dessert: the
pastel de nata
This golden little tart, the highlight of Lisbon’s baked goods, has journeyed across seas to delight palates everywhere. Let’s explore a crispy, smooth delicacy.

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It started at a convent.

In the early 19

^th

In the century, a delightful golden myth emerged. The monks of the
Jerónimos Monastery
The confectioners from Belém developed a dessert destined to etch itself into the annals of Portuguese patisserie. Following the liberal revolution in 1834, they shared their recipe with Domingos Rafael Alves. Consequently, three years thereafter, he established the renowned “Antiga Confeitaria de Belém.”
pastéis de Bélem
came into existence, initiating a triumphant saga spanning over two hundred years.

Golden perfection

A successful
pastel de nata
Starts with a flaky, crunchy puff pastry that shatters with each mouthful. Inside, you’ll find a creamy vanilla custard that develops a slight caramelized crust on top. These miniature tarts are crafted meticulously by hand, utilizing time-honored techniques carefully handed down over the years. Baking demands precision akin to a goldsmith’s work, demanding meticulous focus and diligence. Even a fleeting lapse can result in ruin!

A battleground for cake decorators

In Lisbon, each district possesses its own distinctive character.
pastel
champion. But the
Antiga Confeitaria de Belém
still stands as the conclusive statement
pastel de nata
. The master pastry chefs who work there sign a non-disclosure agreement before they are taught the secret recipe. This level of secrecy and expertise has worked wonders: in 2011, Pastel de Belém was voted one of Portugal’s 7 culinary wonders.

From Portugal to the global stage

Pastel de nata
has gained popularity worldwide due to the influence of the Portuguese diaspora, particularly in Brazil and Angola, where the recipe has been modified to suit local preferences. In Macau, it has become a standard offering in local bakeries. Different versions like the
custard tarts available in Hong Kong
Incorporate flavors from Asia, whereas chefs in Australia and the United States are experimenting with contemporary ingredients. Despite these various interpretations of a traditional recipe, purists insist that nothing compares to the authentic Lisbon tart, best enjoyed when freshly warmed and lightly sprinkled with cinnamon. Pair it with a
bica
(strong coffee) for a wonderfully delicious pause.

The
pastel de nata
traditional recipe:

Ingredients for the dough:

• 250g flour
• 1 pinch salt
• 150g cold butter
• 80ml ice cold water

For the cream:

• 500ml milk
• 200g sugar
• 6 egg yolks
• 40g flour
• 1 vanilla pod
• grated lemon rind

Preparation:

1. Make a fast puff pastry dough, shape it into a tube, then slice it into discs.
2. Distribute each round of dough into the tartlet molds.
3. To prepare the cream, heat the milk, vanilla, and zest until boiling.
4. Combine the sugar, egg yolks, and flour in a bowl.
5. Gradually pour the hot milk over the mixture, mix well, and continue cooking until it reaches a thicker consistency.
6. Stuff the tartlets and bake them at 240°C for 12 minutes.

Keep in mind that the true recipe is closely guarded as a trade secret. However, with this method, you can journey to Lisbon through your cooking… or perhaps visit the closest Portuguese caterer instead.