Pastéis de Nata
- Serves
- 12 tarts
- Prep
- 35 min
- Cook
- 16 min
- Difficulty
- Medium
History & Origin
Portugal’s custard tarts are linked to monastic baking, where egg yolks left over from starching linens were used in rich sweets. The famous Belém version dates from the nineteenth century; home recipes reproduce the blistered custard and crisp laminated shell in standard muffin tins.