Portuguese Egg Tart “Pastel de Nata”

Pastel de Nata, a close relative of the famed Pastel de Belém, offers a taste of Portugal’s rich pastry tradition. While the “Pastel de Belém” name is protected, Pastel de Nata variations are cherished throughout the country. These delectable tarts boast a silky custard center wrapped in a flaky puff pastry crust. Traditional recipes often employ techniques found in Portugal’s historic convent sweets.

In this recipe you can leave the lemon peel of the flavored milk since the lemony flavour can be a bit too much, and you can change the puff pastry to a biscuit type of pastry too.


Portuguese Egg Tart “Pastel de Nata”

Pastel de Nata, is a variant of the convent sweet Pastel de Belém. But since the brand "Pastel de Belém" is registered and no one can use it, the remaining pastry shops in Portugal adopted the name "Pastel de Nata". But over time, some changes were made to the original recipe.


  • 500 ml 32º Baumésugar syrup, with lemon peel and cinnamon stick
  • 500 ml Milk flavored with lemon peel and cinnamon stick
  • 100 g Cake Flour
  • 10 uni Egg Yolks


  • Make the syrup while it is still hot, add it to the flour diluted in cold milk, then to the egg yolks and finally add the boiled milk
  • Strain and bring to a boil to thicken
  • Let it cool down and then apply
  • Line the tins with puff pastry
  • Fill with the cooled cream and bake in a preheated oven at 250º for 20 minutes or until golden brown

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