DELICIOUS PORTUGUESE PASTEL DE NATAS
Hands down one of my favorite sweet things to eat to this day, Pastel de Natas are the perfect dessert: light and delicate but also filling and truly, truly delicious!
Pastel de
The History of the Pastel de Nata
They originate from Portugal and were created by Catholic monks just before the 18th century. Today, most people flock to Portuguese cities such as Lisbon and Porto to sample this mouth-watering delicacy. However, Pastel de Natas are also found in other countries across Europe.
For this recipe, we have bought you a truly traditional, authentic Pastel de Nata recipe. We cooked it ourselves in a quiet little cooking class just off of the busy streets of Lisbon.
Ben and I are currently on our adventure around the world and I wanted to take him to Lisbon. I wanted to show him the beauty, food
Our Cooking Class Experience
We had such a lovely time at the Compadre cooking class in Lisbon! We spent two hours in the evening cooking Pastel de Natas with two chefs who really knew their stuff! They were so passionate about cooking and the history of Portugal. It was a delight to be in their company and a lovely way to round off our two weeks in Lisbon.
We booked the cooking class through Airbnb experiences. It was our first time using them and they did not disappoint. Booking the class was quick, easy and we were contacted immediately by the hosts, thanking us for booking. It was a thoroughly enjoyable experience from start to finish. If you find yourselves in Lisbon any time in the future, check them out here!
We hope you enjoy these gorgeous little custard treats! Let us know in the comments if you made them and what you thought, I’d love to hear of any alterations or additions to the recipe! Pastel de
For a quick, simple and flavourful midweek dinner, why don’t you check out my Healthy 30-Minute Chicken Laksa?
Without further ado, here is the delicious recipe for traditional Pastel de Natas for you to wow your family and friends at home!
You could even say that you learned it yourself with the help of José and João in Lisbon…we promise we won’t tell!
— Aria
AuthorariaesmeraldaDifficultyBeginner
Preheat the oven at 250 degrees Celcius.
Lightly whisk together the cream and egg yolks in a bowl with a manual whisk.
Add the flour and sugar to the same bowl while mixing.
Add the mixture to a small saucepan, add the lemon peel and stir on medium heat until it boils.
As soon as bubbles appear in the center, immediately remove from heat and let it cool until just warm. Remove the lemon peel.
Cut 0.5-1cm thick pastry to coat the tart molds. Use your thumbs to pad out the pastry until it covers the interior - not too thick that it doesn't cook properly and not too thin that it has gaps.
Fill the coated molds with the egg mixture until each is about 90% full.
Put the tarts onto a baking tray lined with baking paper and then add them to the preheated oven. Bake for 10-12 minutes until the pastry is flaky and the custard has risen.
Allow to cool slightly. Dust with cinnamon and serve immediately.
Ingredients
Directions
Preheat the oven at 250 degrees Celcius.
Lightly whisk together the cream and egg yolks in a bowl with a manual whisk.
Add the flour and sugar to the same bowl while mixing.
Add the mixture to a small saucepan, add the lemon peel and stir on medium heat until it boils.
As soon as bubbles appear in the center, immediately remove from heat and let it cool until just warm. Remove the lemon peel.
Cut 0.5-1cm thick pastry to coat the tart molds. Use your thumbs to pad out the pastry until it covers the interior - not too thick that it doesn't cook properly and not too thin that it has gaps.
Fill the coated molds with the egg mixture until each is about 90% full.
Put the tarts onto a baking tray lined with baking paper and then add them to the preheated oven. Bake for 10-12 minutes until the pastry is flaky and the custard has risen.
Allow to cool slightly. Dust with cinnamon and serve immediately.
4 Comments
melahughes61yahoocouk
Have tasted them….delicious 😁
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