![]() ![]() After a lot of (not exactly onerous) research and testing, I hope this recipe does the original pastel de nata justice. While they are delicious, I prefer those sold at Manteigaria, a shop in the Chiado area – when a fresh batch is taken from the oven, they ring a bell so that hungry passers-by can rush in and grab a box while they are still warm.Įvery pastry shop keeps their recipe a secret, so it’s impossible to know exactly what makes them so special. Now, the Pasties de Belem shop sells thousands every day. Perhaps the most famous come from a shop in the Belem district of Lisbon, where they are said to have been invented by a former monk in 1837. Nothing says Portugal quite like a Portuguese custard tart: wobbly egg custard encased in layers of buttery pastry, which manages to be both crunchy and soft at the same time. And read more about Portugal’s iconic pastry in Eater’s guide to Lisbon right here. But author Rebecca Seal’s new book Lisbon: Recipes from the Heart of Portugal, out now, includes a recipe for the pastry, excerpted below. But that simplicity does not mean all egg tarts are created equal - the competition for the best pastel de nata in Lisbon is fierce, and some bakeries even keep their recipe secret. The tart’s ingredients are very simple: a puff pastry filled with a custard made of cream, egg yolks, sugar, flour, and lemon zest. Now, locals eat pastéis de nata at breakfast, in the midmorning, after lunch, or in the evening - any time they’re craving a snack. The recipe dates back to the 16th century, when the confections, like many other Portuguese sweets, were made by nuns in convents. Portuguese Custard tarts are usually best served at room temperature, but please allow them to completely defrost if you choose to freeze them.Lisbon is a city with a sweet tooth, and its most iconic pastry is the palm-size pastel de nata, or egg tart, a creamy custard tart available in pastelarias across the city. Use a container or bag that is suitable for freezing.ĭon’t forget to add a label with what it is, and on what date you put it in the freezer! How do I reheat Portuguese Custard Tarts?.Freeze it as soon as it is cold enough.Yes you can! This recipe can be frozen, but please remember to do the following You can keep leftovers of Portuguese Custard Tarts in the fridge for approximately 3 days or so. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. Once you’ve put it out, ideally you should eat it within 4 hours. Storing How long can you keep Portuguese Custard Tarts in the fridge? Herb Crusted Cod How do you know when Portuguese Custard Tarts is cooked?īake the Portuguese Custard tarts in the oven for 20 minutes until the pastry is golden and the egg is just set. Do you need any special ingredients to make Portuguese Custard Tarts? Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. It can also be made suitable for dairy free diets as long as you use a dairy free milk substitute like Alpro. ![]() This Portuguese Custard Tarts recipe is suitable for vegetarian diets. We think our take on this classic pastry is so good you won’t believe it’s ‘diet food’! What diets is this Portuguese Custard Tarts suitable for? Unlike the traditional recipe for Portuguese Custard Tarts, ours have had a slimming friendly makeover by using reduced-fat puff pastry, making them suitable for when you’re calorie counting or following Weight Watchers. All the leftover egg yolks were turned into tasty pastries just like our Portuguese Custard tarts. “Pastéis de nata” aka Portuguese Custard Tarts are one of the world’s first ‘leftovers’ recipes as Portuguese monks used eggs whites to starch clothes back in the day. Say Olá to our delicious Portuguese Custard Tarts! Before you scroll, there’s important stuff in the blurb! For the full list of ingredients and comprehensive instructions, please see the recipe card below. ![]()
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