Pastéis de Nata - My Gorgeous Recipes (2024)

FAQs

What is the difference between Pastéis de Belém and pastéis de nata? ›

But the simplest explanation is that pastéis de nata is the generic term, whereas pastéis de Belém has become popular due to the prestige of this particular pastry shop. Although the latter technically refers to the ones made here, it's often used to talk about Portuguese custard tarts in general.

They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!

This Portuguese dessert recipe features a delicately spiced flavor and uses pantry ingredients like egg yolks, flour, and cinnamon to create a one-of-a-kind pastry. Try your hand at making these irresistibly delicious custard treats with trademark caramelized tops and flaky, buttery puff pastry.

Pasteis de Nata are best eaten warm (or cold) the same day they are baked. However you can store them at room temperature in an airtight container for up to two days.

No trip to Lisbon is complete without eating a pastéis de nata (or a few!). These Portuguese egg custard tarts are the perfect anytime-snack and really satisfy any sweet cravings you may have.

Once defrosted and baked, the natas need to be consumed within 48 hours.

Now, locals eat pastéis de nata at breakfast, in the midmorning, after lunch, or in the evening — any time they're craving a snack. The tart's ingredients are very simple: a puff pastry filled with a custard made of cream, egg yolks, sugar, flour, and lemon zest.

How long do Portuguese custard tarts last in the fridge? Because the tarts are made from eggs, cream and milk, it's important to store any leftovers in the fridge, where they can be kept for up to three days.

Allie & Sara's Kitchen Portuguese Custard Tarts, 12 x 60 g | Costco.

What is a famous Portuguese pastry? ›

Pastel de Nata are the most famous Portuguese dessert. They are deliciously irresistible. The combination of blistered, caramelized custard and flaky golden brown puff pastry is a match made in heaven.

British tarts use the less flavoursome shortcrust pastry, which doesn't provide as much textural contrast with the smooth custard. They are also topped with nutmeg, which fails to bring the custard alive as Portugal's cinnamon does.

Although the tarts are best the same day you make them, if you can reheat day-old custard tarts (store-bought and homemade) in a 350°F oven for a few minutes. Sprinkle with cinnamon icing sugar and eat immediately.

British tarts use the less flavoursome shortcrust pastry, which doesn't provide as much textural contrast with the smooth custard. They are also topped with nutmeg, which fails to bring the custard alive as Portugal's cinnamon does. Worse, they are now almost all mass-produced with palm oil-based pastry.

Instead of a short, crumbly pastry, the pastel de nata has a crisp, slightly salty, layered crust; and, rather than the firm, egg-rich fillings of the classic British or French custard tart, the filling is almost molten, and spiced with cinnamon and lemon zest, as opposed to our peppery nutmeg or sweet vanilla.

If you've never tried a Portuguese egg tart before, think of the texture and flavor profile of crème brûlée custard but baked into a flakey pastry crust. The difference that separates the pastéis de nata custard is that it calls for more egg yolks than a standard custard recipe.

Custard Tarts Around the World

Whether it be a French Flan Patissier, a Portuguese Pasteis de Nata or an Italian Torte della Nonna, there are definite similarities the world over. The major difference in comparison of Milk Tart to these, is the absence of lots of eggs in the custard.