Pastel de nata (Portuguese egg tart) is probably the most iconic Portuguese pastry. Created in monasteries in the 18th century, this conventual dessert has become a national symbol and has taken the world by storm.
Ingredients (makes 8)
- 2 egg yolks
- 250 ml whipping cream (35% fat)
- 90 g sugar
- 1 teaspoon flour
- 1 strip of lemon peel
- 300 g layered puff pastry (see our puff pastry recipe)
- 8 pastel de nata tins
Instructions
- With the heat off, put the egg yolks and cream in a saucepan and mix gently.
- Add the flour and sugar while mixing.
- Add the lemon peel and turn the heat to medium. Stir from time to time until it starts to boil, then turn off the heat and let it cool.
- Line the tins with the puff pastry (you can grease them lightly first) and fill them almost to the top with the cream.
- Bake in an oven preheated to 250°C for about 12 minutes. Keep an eye on them after 10 minutes.
- Wait at least 10 minutes before taking them out of the tins.
Download the Portuguese Egg Tart recipe (PDF)
Learn to make it with us
Still have doubts? Join our Pastel de Nata class and learn everything about this traditional pastry, step by step. Or explore more Portuguese recipes.