Pastel de Nata

Portugal’s Beloved Custard Tart

If you’ve ever wandered the narrow, tile-lined streets of Lisbon, chances are you’ve followed the scent of caramelised sugar and flaky pastry straight to a pastelaria window. Inside, golden custard tarts with slightly blistered tops sit cooling on trays—Pastéis de Nata, as they’re properly called. They look simple. But like many of the world’s best desserts, these tarts carry centuries of history, monastic ingenuity, and global adaptation in every bite.

Where It All Began

The story starts just outside Lisbon, in the parish of Belém, sometime before the 19th century. Catholic monks at the Jerónimos Monastery were using egg whites to starch their clothes (a common practice in those days), which left them with an excess of yolks. Waste wasn’t an option, so they began baking the leftover yolks into sweets—custards, mainly—and encasing them in crisp, flaky pastry.

When the monastery closed in the early 1800s, they sold the recipe to a nearby sugar refinery. The owners opened Fábrica de Pastéis de Belém in 1837, and they’ve been baking the original version ever since. If you ever visit, know that they still guard that original recipe closely. Only a handful of people know it—and they make the custard behind closed doors in a room known as “the Secret Room.”

Why Portugal Fell in Love with Them

There’s something beautifully Portuguese about the pastel de nata. It’s modest in size, rich without being heavy, and made to be eaten standing at a café counter, ideally with a short, intense espresso. Locals eat them in the morning with coffee, as an afternoon snack, or after dinner. They’re an anytime treat—and that’s part of their charm.

They also hit that perfect balance: the filling is creamy, eggy, and just sweet enough, while the pastry is light and crisp, often with a satisfying shatter when bitten. The caramelised, almost burnt spots on top are a feature, not a flaw, adding depth and a hint of bitterness that keeps things interesting.

Around the World in Custard Tarts

Like many dishes born of empire and exploration, the pastel de nata didn’t stay in Portugal. You’ll find them all over the world now, each with its slight twist.

• Macau adopted them during Portuguese colonial rule and made them a local favourite, often with a glossier, more brûléed finish.
• In Hong Kong, egg tarts inspired by the pastel de nata took root, but with smoother custard and less caramelisation.
• In Brazil, you’ll find them in bakeries across the country, often alongside pão de queijo and brigadeiros.
• In Australia, they’ve become something of a cult favourite. Some bakeries serve them warm, others cold. You’ll even find riffs that add cinnamon, lemon zest, or vanilla bean to the mix.

Variations and Accompaniments

Traditionally, pastéis de nata are served warm, sometimes dusted with a bit of cinnamon or icing sugar. That’s it: no whipped cream, no sauce, no garnish. And honestly, they don’t need it.

Still, modern pastry chefs love to play. At Flux, we’ve seen (and made) versions filled with passionfruit curd, topped with raspberries, or encased in chocolate pastry. While the classics will always have a place, there’s joy in reimagining them with care and respect.

If you’re enjoying one at home, try pairing it with a strong espresso or, for a more indulgent moment, a small glass of chilled tawny port.

Final Thought

The pastel de nata is a testament to what can be done with simple ingredients, care, and time. It’s not a flashy dessert, but it doesn’t need to be. It’s layered with history, loved across continents, and when done well, delivers one of the most satisfying pastry experiences you can have in two bites.

So next time you see one, pause. Order it. Eat it warm. And appreciate that something so small can carry so much with it.