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pastel de nata (pastel de Belem)

Vancouver, Canada
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1,258 posts
16 reviews
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pastel de nata (pastel de Belem)

I understand that these custard tarts are very popular (especially from Casa Pasteis de Belem) and wonder if someone can help me with a description of the custard's texture.

Is it dense and eggy?

Or more soft (like that of a lemon curd tart).


Albufeira, Portugal
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3,240 posts
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1. Re: pastel de nata (pastel de Belem)

It is like a milk tart, soft, light and absolutely delicious. If you get them warm, they are simply heavenly and will melt in your mouth.

The pastel da nata (or pasteis da nata in plural) originates in Belem but you will find them in every coffee shop or snack bar in Portugal. It is a Portuguese addiction frequently washed down with a bica (Algarve) or cafe (Lisbon), the best espressos I have had anywhere in the world.

There are a few places that make them with very thick doughy pastry which is heavy and nasty so look out for a thin light pastry. most of them are like that.

The Portuguese also sprinkle a little cinnamon on top and every place has a cinnamon shaker.

You can tell I'm an addict!!

Wales, United...
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for Fuerteventura, Istria
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2. Re: pastel de nata (pastel de Belem)

Hi Myrtle,

The previous post gives a good description. The best pastries are served warm with thin light pastry with a light custard filling. Like the previous post, I am addicted as well, tried quite a few of these beautiful pastries during my trip to Lisbon last year, for research purposes of course!

Vancouver, Canada
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1,258 posts
16 reviews
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3. Re: pastel de nata (pastel de Belem)

mm.. they sound delicious!

Thanks to you both for your posts. I also read in my guidebook that they're best warm and topped with cinnamon. I'll be sure to remember the golden rule:

thick pastry >> nasty

thin pastry >> delicious

I can't wait to try one - or three!

4. Re: pastel de nata (pastel de Belem)

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