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Pastéis de nata
Simmer milk with lemon peel and cinnamon. Whisk yolks, sugar and flour, temper, cook until thick. Cool with paper on the surface.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Pastéis de nata take?
1 hr 45 min all in — 30 min prep, 15 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 12 tarts. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
180 g of Sugar.
What can I use instead?
Puff → Phyllo brushed with butter. More shatter, less flake.
Any tips from this recipe?
A domestic oven rarely hits bakery heat. Use the top shelf and do not open the door. Puff pastry is the honest home stand-in for lamination.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.