4 Portuguese Custard Tarts (Pasteis de Nata)

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9.99 $

4 Units
Weight : 240 g
Out of stock

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Our Portuguese tarts are made of a crispy, all-butter puff pastry generously filled with milk, egg, and cream. After a few minutes in the oven, these pasteis de nata show off their signature soft texture. Perfect as a post-meal sweet or all-ages snack!

  • 9 minutes in the oven
  • Original recipe from Portugal
  • 4 servings
Preheat your oven to 200°C (Th 6/7). Take the pasteis de nata out of their box and remove the moulds. Place them still frozen on a baking sheet lined with baking paper. Heat on medium heat for 9 minutes (12 minutes in a traditional oven). Leave to rest for 5 to 7 minutes before tasting.
Ingredients : Partially skimmed milk, Wheat flour, Butter, Sugar, Water, Egg yolk, Eggs, Cream (cream, carrageenan), Corn starch, Salt, Cinnamon, Lemon peel
Allergies : Contains: Milk, Wheat, Egg May contain : Tree Nuts

A little more about our frozen Portuguese custard tarts

The Portuguese pastel de nata (pasteis in its plural form) translates to "cream pastry." These small Portuguese custard tarts can best be described as little flans with a crispy puff pastry!
The custard, which is less gelatinous than a flan, is made from milk, flour, eggs, and sugar. Simple ingredients for a winning pastry!

Cooking our frozen Portuguese egg tarts is super simple! Place them in the oven for 9 minutes, then let them rest for 5 to 7 minutes to avoid burning yourself when biting into them. You can let them rest longer and eat them cold, but we recommend tasting them warm; it's when the custard filling has the best texture!

The origin of Portuguese custard tarts (pasteis de nata)

This Portuguese pastry was supposedly created in the 1800s by nuns of a small monastery in Belem. As a source of income, the nuns would sell these Pasteis de Belem at a small shop next to the monastery. Very quickly, the surrounding bakeries began making similar custard tarts, and pastel de nata was born.
The original Belem recipe is still a well-kept secret, and only the monastery's master pastry chefs know it!
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