Secrets of the Perfect Custard Tarts

The Secret Recipe

Pastéis de Nata are the crown jewel of Portuguese pastry. Although the original recipe from Pastéis de Belém is secret, each bakery has its own special version.

Perfect Puff Pastry

The secret lies in the extremely thin and crispy puff pastry. It requires precise lamination technique, with several folds and rests between each step. The butter must be at the ideal temperature to create the characteristic layers.

Custard Cream

The cream is made with fresh cream, egg yolks, sugar and cinnamon. Temperature and cooking time are crucial – the cream should be creamy inside and slightly burnt on the surface.

"A good Pastel de Nata should be eaten while still warm, with crispy pastry and melting cream."