Pastel de Nata
Classic Portuguese pastel de nata with shatteringly crisp puff pastry and silky vanilla custard filling.
Equipment
Ingredients
Ingredients
all-purpose flour
375 g
cold water (cold)
200 ml
salt
4 g
butter (cold)
250 g
sugar
500 g
water
250 ml
lemon peel
1 piece
cinnamon stick
1 piece
sugar syrup
500 ml
all-purpose flour
100 g
milk (cold)
100 ml
egg yolks
8 piece
Instructions
Prepare Puff Pastry
Make the puff pastry, give it two turns and let it rest rolled in the fridge.
Make Sugar Syrup
Prepare the sugar syrup with lemon and cinnamon.
Prepare Custard Base
Mix flour with cold milk, gradually add the syrup, then add the egg yolks.
Line Tart Molds
Roll out the pastry into the molds and chill for 30 minutes.
Bake Pastel de Nata
Bake at 220°C for 12 minutes until the tops are golden and crackling.
Original recipe
Storage
Best enjoyed fresh on the day of baking. Reheat to restore crisp pastry.
Notes
• Patience, soul and the right temperature are the secrets to perfect pastel de nata.
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