Pastéis de Nata
Created by monks at the Jerónimos Monastery in Belém in the 18th century. The original recipe remains secret.
Lisbon's legendary custard tarts — flaky puff pastry cases filled with rich egg custard, blistered until caramelised and spotted brown.
Ingredients
Method
Make custard: whisk sugar and flour. Whisk in milk. Cook stirring until thick. Beat in egg yolks. Cool.
Roll puff pastry into a log. Slice into 2cm rounds. Press into tart tins forming cups.
Fill with cold custard.
Bake at maximum oven temperature (250C+) 12-15 minutes until blistered.
Dust with cinnamon and icing sugar.
The oven must be at maximum temperature — the blistered tops only form at very high heat.
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