Pastel de Nata is Portugal's most famous sweet treat. Known as Pastéis de Belém in the Portuguese speaking world, Egg Tart (dàntǎ) in Asia and Custard Tarts in many parts of the world, these flaky pastry treats are filled with smooth custard, and it's hard to eat just one at a time. Following this course, you will understand what makes authentic Pastel de Nata different from variations of custard tarts or even egg tarts you might have tried outside Portugal.
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Pastel de Nata is Portugal's most famous sweet treat. Known as Pastéis de Belém in the Portuguese speaking world, Egg Tart (dàntǎ) in Asia and Custard Tarts in many parts of the world, these flaky pastry treats are filled with smooth custard, and it's hard to eat just one at a time. Following this course, you will understand what makes authentic Pastel de Nata different from variations of custard tarts or even egg tarts you might have tried outside Portugal.
Pastel de Nata is Portugal's most famous sweet treat. Known as Pastéis de Belém in the Portuguese speaking world, Egg Tart (dàntǎ) in Asia and Custard Tarts in many parts of the world, these flaky pastry treats are filled with smooth custard, and it's hard to eat just one at a time. Following this course, you will understand what makes authentic Pastel de Nata different from variations of custard tarts or even egg tarts you might have tried outside Portugal.
Course videos are in English but include subtitles and recipes for download in English, Spanish, Portuguese, French, German, Italian, Korean, Arabic, Chinese Mandarin, Japanese and Russian.
We will cover all the steps in an easy to follow way, and I will show you the tricks to make your pastries as professional as those you'd find in pastry shops all over my country. We have tips for the dough and also little twists for the custard, to balance flavors and textures beautifully.
If you have tasted Pastel de Nata at a Portuguese bakery and you'd love to make some at home, this course will show you how to accomplish that. If you are a professional baker perhaps looking forward to serve genuine custard tarts in your establishment, you can also gather a lot of pro tips following this course. Obrigado. :)
What's inside
Learning objectives
- My award-winning recipe for authentic portuguese pastel de nata (also known as egg tart or custard tart)
- Puff pastry from scratch
- Tricks and secrets to bake pastel de nata like professionals do (they aren't all the same!)
- General tips for easy baking at home with incredible results
- History and curiosities about portuguese traditional pastries
- My award-winning recipe for authentic portuguese pastel de nata (also known as egg tart or custard tart)
- Puff pastry from scratch
- Tricks and secrets to bake pastel de nata like professionals do (they aren't all the same!)
- General tips for easy baking at home with incredible results
- History and curiosities about portuguese traditional pastries
Syllabus
Quick overview of the theme and contents of this Pastel de Nata Course.
Pastel de Nata. Pastel de Belém. Custard Tarts. Egg Tarts. Dàntǎ. 蛋挞. Portuguese pastries seem to be trending these days! No matter what name you associate with these smooth and custardy treats, it all started with Pastel de Nata, in Portugal.
During this course, filmed inside the kitchen of my family-run bakery in Lisbon, I will teach you how to make professional Pastéis de Nata (that's the plural of Pastel de Nata) at home, with easy to find ingredients and utensils.
If you've ever felt that puff pastry is intimidating, this is your chance to demystify the process, following this recipe, which I break down into easy steps. We will also go into what makes the puff pastry of Pastel de Nata unique, cook the most elegant of custards, and bake it all taking into consideration some simple tricks, to achieve bakery level pastries at home!
If you are a professional baker or perhaps have even made Pastel de Nata before, I will go deeper and share with you the tricks and secrets of my award-winning Portuguese pastries!
--> HEAD TO THE RESOURCES TO DOWNLOAD THE PDF WITH THE FULL RECIPE IN SEVERAL LANGUAGES!
Read more
Syllabus
Pastel de Nata. Pastel de Belém. Custard Tarts. Egg Tarts. Dàntǎ. 蛋挞. Portuguese pastries seem to be trending these days! No matter what name you associate with these smooth and custardy treats, it all started with Pastel de Nata, in Portugal.
During this course, filmed inside the kitchen of my family-run bakery in Lisbon, I will teach you how to make professional Pastéis de Nata (that's the plural of Pastel de Nata) at home, with easy to find ingredients and utensils.
If you've ever felt that puff pastry is intimidating, this is your chance to demystify the process, following this recipe, which I break down into easy steps. We will also go into what makes the puff pastry of Pastel de Nata unique, cook the most elegant of custards, and bake it all taking into consideration some simple tricks, to achieve bakery level pastries at home!
If you are a professional baker or perhaps have even made Pastel de Nata before, I will go deeper and share with you the tricks and secrets of my award-winning Portuguese pastries!
--> HEAD TO THE RESOURCES TO DOWNLOAD THE PDF WITH THE FULL RECIPE IN SEVERAL LANGUAGES!
How did Pastel de Nata come about? There has been an evolution between previous Portuguese pastries and what we know now-a-days as Pastel de Nata. I don't mean to give you an in-depth history lesson, but knowing the origin of what you are about to bake and eat will make it all taste even better, you'll see! After all, if this is Portugal's most iconic treat, it had to have some proper history behind it...
Pastel de Nata making starts similarly to a bread or pizza recipe! But, in this case, we will start the recipe making a "dead dough", that is, a dough without yeast that is not meant to rise. This is the base dough which we will eventually turn into puff pastry. If you have a dough mixer at home, I will show you how to make the most of it to achieve this part of the recipe. If you don't have a mixer, don't worry! I also show how to do it all by hand, which is actually more fun for those who literally like getting their hands "dirty"!
Puff pastry can be intimidating, even for home-bakers who may be experienced with other types of cooking techniques. Fear not! When you break it down step by step, puff pastry is fairly simple and actually fun to make.
After showing you how to make the dough, we will go into how to upgrade that dough into flaky puff pastry. In Portugal it is customary to use vegetable margarine for puff pastry, and many other cakes too. But this is no ordinary margarine! It's margarine specific for puff pastry, pastel de nata and croissant, which is locally known as margarina para folhados. It doesn't get burnt even at very high temperatures, which is super important as Pastel de Nata is baked at a high temperature so that it caramelizes as it should. Please don't use regular store bought margarine for this, the one you'd spread on toast, as the results won't be the same. If you can't get puff pastry level margarine (normally sold in establishments for the F&B industry or baking supply stores), I'd recommend using butter instead. While this recipe calls for 250 grams (8.8 oz) of margarine, the amount if using butter would be 180 grams (6.3 oz) - margarine and butter have different consistency and water content, as such, the amounts used would be different!
It's funny how Pastel de Nata literally translates into "cream tart", and the recipe includes no cream! The name came about because it is indeed creamy and, of course, milk does contain cream after all. This creaminess is what makes this pastry so great! The contrast between the flaky pastry on the outside and the smooth slightly runny custard on the inside is a delight! In this lecture, we go into how to make the custard using simple ingredients. Apart from the standard recipe for custard, I include my signature touches which are subtle but do make a difference: cinnamon stick and lemon rind. I encourage you to try out different mounts to see what you like best. In Portugal, some folks love the lemony touch, while others prefer that it's more cinnamony. It's up to you to try out different amounts and discover what you end up liking the most.
Keep in mind that there's one last step we need to make to complete the custard, after it cools down and we're ready to bake - see Lecture 7 on Section 5 to see this finishing step!
If you truly want to achieve authentic looking and tasting Pastel de Nata, I urge you to get some pastry molds specific for this Portuguese pastry.
These are the standard measurements of Pastel de Nata tins:
Base: 3,5cm | 1.4 inches
Top part: 7cm | 2.7 inches
Height: 3cm | 1.2 inches
Genuine Pastel de Nata molds are inexpensive and fairly easy to source - ask me for advice and I can help you figure this out, depending where you are in the world.
In this lecture, I show you how to season your Pastel de Nata molds before their very first use. This is an important step to ensure your molds are ready to be used for a long, long time. This process guarantees perfect baking in these non-stick tins, while also optimizing the molds for your own safety.
When you go out and eat a Pastel de Nata, you can do a simple test for the quality of its crust: lift the pastry and inspect the bottom. The puff pastry laminations should appear as a spiral - this clearly shows that the baker knew the right technique for Pastel de Nata. During this lecture, I show you how to spread the puff pastry on the Pastel de Nata molds in this signature way, for maximum flakiness and crispy results. We also go over the last finishing touches for the custard and how to assemble your pastries before they finally go into the oven.
Pastel de Nata is baked at very high temperatures, allowing for the top layer of the custard to caramelize, while the puff pastry around it gets beautifully golden. Many people, even here in Portugal, think home ovens won't be good enough for this, but this is actually not true! I teach you how to use your home oven to bake perfect pastries. But because all ovens are different, it wouldn't be enough to say how many minutes you have to bake your pastries for. Instead, I show you how to know when they are done!
We couldn't end this course without tasting at least one Pastel de Nata together, right? I show you how to easily unmold the pastries when you use the original Pastel de Nata tins.
As a good Portuguese, I couldn't resist sharing my favorite pastries with you, telling you how to elevate the tasting experience using powdered cinnamon and even recommending some drink pairings that go great with your Pastel de Nata.
Thank you very much for joining this Pastel de Nata Course. I truly hope you have fun baking at home, and I am very positive that with time, a little patience, and lots of positive vibes you will accomplish incredible results. I hope you get to travel to Portugal one day, and you come visit me at my bakery, Pastelaria Batalha. Who knows, we could maybe even do a Pastel de Nata competition? I'm sure you'll do great! ;) Keep baking and having fun in the kitchen. Obrigado!
Final notes regarding completing this course. Ask me anything about the recipe, ingredients and where to find original Pastel de Nata molds. Well-done for getting here! :)
If you enjoyed this course, I'd love to invite you to check out my most recent courses on Udemy, dedicated to Portuguese Christmas specialties:
- Bolo Rei (King's Cake) and Bolo Rainha (Queen's Cake)
- Portuguese Christmas Desserts (Rabanadas, Sonhos de Natal, Filhós, Coscorões and Azevias).
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Reviews summary
Mastering authentic portuguese custard tarts
Easy to follow, even for beginners.
Learn secrets from a family bakery.
Achieve bakery-quality pastel de nata.
Activities
Review Basic Baking Techniques
Show steps
Reinforce your understanding of fundamental baking principles to ensure a solid foundation for mastering the more specific techniques required for Pastel de Nata.
Browse courses on
Baking Techniques
Show steps
-
Review different types of dough and their properties.
-
Practice basic custard recipes.
-
Familiarize yourself with oven settings and temperature control.
Read 'The Art of French Pastry'
Show steps
Expand your understanding of pastry techniques by exploring a comprehensive guide to French pastry, which shares similar foundational principles with Portuguese baking.
View
The Art of French Pastry: A Cookbook
on Amazon
Show steps
-
Read the sections on puff pastry and custard making.
-
Take notes on key techniques and ingredients.
-
Compare the French techniques with those taught in the course.
Practice Puff Pastry Lamination
Show steps
Refine your puff pastry skills through repetitive practice, focusing on achieving the desired flakiness and layers essential for authentic Pastel de Nata.
Show steps
-
Prepare the 'dead dough' as instructed in the course.
-
Perform several lamination folds, chilling the dough between each fold.
-
Assess the flakiness of the pastry after baking a small test batch.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Document Your Baking Journey
Show steps
Solidify your learning by creating a visual or written record of your Pastel de Nata baking process, highlighting challenges, successes, and adjustments made along the way.
Show steps
-
Take photos or videos of each step in the recipe.
-
Write a short description of each step, noting any difficulties encountered.
-
Share your documentation on social media or a personal blog.
Explore 'Sweet Portugal'
Show steps
Deepen your appreciation for Portuguese pastry by exploring a book dedicated to the diverse range of sweets and desserts from Portugal, providing cultural context for Pastel de Nata.
View
Putting Knowledge to Work
on Amazon
Show steps
-
Read the introduction and chapters related to traditional Portuguese pastries.
-
Identify any regional variations of Pastel de Nata or similar custard tarts.
-
Compare the recipes and techniques with those taught in the course.
Perfect Your Pastel de Nata Recipe
Show steps
Test and solidify your skills by embarking on a project to refine and personalize your Pastel de Nata recipe, experimenting with different ingredients and techniques to achieve your ideal result.
Show steps
-
Bake several batches of Pastel de Nata, varying one ingredient or technique each time.
-
Document the results of each batch, noting any changes in flavor, texture, or appearance.
-
Adjust your recipe based on your findings, aiming for your perfect Pastel de Nata.
Share Your Knowledge
Show steps
Reinforce your understanding by helping other students learn to make Pastel de Nata, answering questions, providing feedback, and sharing your own experiences.
Show steps
-
Participate in online forums or social media groups related to baking.
-
Offer advice and support to other students who are struggling with the recipe.
-
Share your own tips and tricks for making perfect Pastel de Nata.
Review Basic Baking Techniques
Show steps
Reinforce your understanding of fundamental baking principles to ensure a solid foundation for mastering the more specific techniques required for Pastel de Nata.
Browse courses on
Baking Techniques
Show steps
- Review different types of dough and their properties.
- Practice basic custard recipes.
- Familiarize yourself with oven settings and temperature control.
Read 'The Art of French Pastry'
Show steps
Expand your understanding of pastry techniques by exploring a comprehensive guide to French pastry, which shares similar foundational principles with Portuguese baking.
View
The Art of French Pastry: A Cookbook
on Amazon
Show steps
- Read the sections on puff pastry and custard making.
- Take notes on key techniques and ingredients.
- Compare the French techniques with those taught in the course.
Practice Puff Pastry Lamination
Show steps
Refine your puff pastry skills through repetitive practice, focusing on achieving the desired flakiness and layers essential for authentic Pastel de Nata.
Show steps
- Prepare the 'dead dough' as instructed in the course.
- Perform several lamination folds, chilling the dough between each fold.
- Assess the flakiness of the pastry after baking a small test batch.
Document Your Baking Journey
Show steps
Solidify your learning by creating a visual or written record of your Pastel de Nata baking process, highlighting challenges, successes, and adjustments made along the way.
Show steps
- Take photos or videos of each step in the recipe.
- Write a short description of each step, noting any difficulties encountered.
- Share your documentation on social media or a personal blog.
Explore 'Sweet Portugal'
Show steps
Deepen your appreciation for Portuguese pastry by exploring a book dedicated to the diverse range of sweets and desserts from Portugal, providing cultural context for Pastel de Nata.
View
Putting Knowledge to Work
on Amazon
Show steps
- Read the introduction and chapters related to traditional Portuguese pastries.
- Identify any regional variations of Pastel de Nata or similar custard tarts.
- Compare the recipes and techniques with those taught in the course.
Perfect Your Pastel de Nata Recipe
Show steps
Test and solidify your skills by embarking on a project to refine and personalize your Pastel de Nata recipe, experimenting with different ingredients and techniques to achieve your ideal result.
Show steps
- Bake several batches of Pastel de Nata, varying one ingredient or technique each time.
- Document the results of each batch, noting any changes in flavor, texture, or appearance.
- Adjust your recipe based on your findings, aiming for your perfect Pastel de Nata.
Share Your Knowledge
Show steps
Reinforce your understanding by helping other students learn to make Pastel de Nata, answering questions, providing feedback, and sharing your own experiences.
Show steps
- Participate in online forums or social media groups related to baking.
- Offer advice and support to other students who are struggling with the recipe.
- Share your own tips and tricks for making perfect Pastel de Nata.
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