Pastéis de Nata

The story

Pastéis de Nata is more than a dessert: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. These tarts are a national treasure, with crisp pastry and creamy egg custard centres, blistered on top from high heat.

Ingredients

• Main
• 1 portion Puff pastryPuff pastry
• 1 portion MilkMilk
• 1 portion SugarSugar
• 1 portion Egg yolksEgg yolks
• 30 gram FlourFlour [Phase 1 metric normalisation: coating flour estimate for serves 2; source-check if flour is main dough ingredient]
• 0.5 teaspoon CinnamonCinnamon [Phase 1 metric normalisation: spice amount for serves 2]
• 1 portion Lemon peelLemon peel

Method

1. Method

   Make custard, line tins with pastry, fill and bake at high heat until blistered. Cool slightly before serving.

Nutrition

per serving

Estimated nutrition for Pastéis de Nata; use as editorial/testing data and refine from exact ingredient weights if needed.