Traditional Portuguese Pastel de Nata Recipe

A childhood favorite of mine, the delicious pastel de nata is quite simple to make and is one of the most popular Portuguese pastries. Everyone tends to be familiar with French, Italian and Viennese pastries, but this egg custard tart is lesser known outside of Portugal and is a great recipe to add to your baking repertoire. We most often enjoy a pastel de nata as a mid-morning or afternoon snack with coffee. I recommend eating them slightly warmed so the custard is perfectly smooth and creamy. And of course, the next time you visit Lisbon, drop by Pastéis de Belem for a few pastéis de nata – they’ve been making these pastries since 1837.

Traditional Portuguese Pastel de Nata Recipe
Makes 12 pastries

INGREDIENTS
1 puff pastry sheet
3 egg yolks
½ cup milk
½ cup sugar
¼ cup flour
1 cinnamon stick
Peel from ¼ of a lemon

Preparation:
Sift the flour in a bowl and mix with the sugar; set aside. Add the milk to a small pot and bring to a boil. Then add the cinnamon and lemon peel. Stir in the flour and sugar and continue stirring constantly until the mixture becomes thick and creamy. Let the mixture cool down, then add the fresh egg yolk and set aside.

Roll out the puff pastry to be very thin – about 1/16 of an inch thick and 15 inches long by 8 inches wide. Then roll the puff pastry into a tube and cut into ¾-inch slices.

Spread the rolled puff pastry in the pastel mold, about 2 inches wide and 1 inch deep. Make sure the puff pastry is spread evenly and very thin. Pour the creamy mixture in the mold. Place in the freezer for 20 minutes.

Preheat the oven to 425° F. Bake for 10 to 12 minutes until golden brown.

We’d love to hear how your pastéis de nata turn out – let us know on Facebook.

About José Da Costa Silva, Traveling Executive Pastry Chef
Born in the district of Porto in the beautiful city of Amarante, Portugal, Chef José Da Costa Silva started his professional career at a local bakery when he was 15 years old. It was in this small neighborhood bakery where he developed a love for fresh homemade breads and pastries. Several years later in London, Chef José dedicated himself to learning all he could about classic pastries. Soon after, he began his career at sea as Assistant Pastry Chef, and with his persistence and great desire to learn, he quickly advanced to Head of Pastry. In 2002, he joined Oceania Cruises and swiftly climbed the ranks. Chef José has a deep pride for the talented team he works with and is grateful to be pursuing his passion with Oceania Cruises.