The pastel de nata, known internationally as the Portuguese custard tart, is one of the world’s most beloved pastries. Crispy, creamy, and caramelized, it’s more than just dessert: it’s history, craft, and culture in a single bite. Here are 15 secrets that reveal why this pastry has conquered Portugal and the world.
1. Born in a Monastery
The pastel de nata, also known as the Portuguese custard tart, was first baked in the 18th century by monks at the Jerónimos Monastery in Lisbon. With sugar arriving from Brazil and a plentiful supply of egg yolks on hand, they created a pastry that would soon become iconic.
2. Egg whites sparked their invention
Why so many yolks? Monks used egg whites to starch their clothes and preserve wine. Left with surplus yolks, they needed creative ways to use them – and custard was the delicious solution.
3. A lot of layers of pastry
A true Portuguese custard tart it’s a masterpiece of technique. The dough is rolled, folded, and layered until it reaches more than 200 ultra-thin layers that bake into the famous crisp shell.
4. The caramelized top isn’t a mistake
Those dark, slightly burnt spots on top are not flaws. They’re created by baking at extremely high heat, which caramelizes the sugar in the custard. It’s this bittersweet contrast that makes a nata unique.
5. Best friends with coffee
Ask any Portuguese person, and they’ll tell you: a pastel de nata isn’t complete without a “bica” – Lisbon’s word for espresso. The creamy sweetness pairs perfectly with the strong, bitter coffee. Want to take it further? Discover more incredible pairings in our article on the best drinks to complement pastéis de nata
6. Cinnamon or sugar – or both
In Portugal, it’s common to sprinkle cinnamon or powdered sugar on top. Some purists prefer none, others can’t resist both. It’s a ritual that makes the experience personal.
7. Best enjoyed warm
Fresh from the oven, the custard is silky and the pastry shatters at first bite. Even when frozen and reheated, the pastel de nata regains that irresistible warmth that feels homemade.
8. A national icon
Alongside codfish and port wine, the pastel de nata is a symbol of Portugal itself. Tourists line up at bakeries in Lisbon, and locals proudly claim it as the country’s most famous pastry.
9. The Belém secret
“Pastéis de Belém,” sold in Lisbon since 1837, are still made with the original monastic recipe. Only a handful of people know the formula, and it’s guarded in a locked room inside the bakery.
10. Reinvented across cultures
The Portuguese custard tart inspired Hong Kong egg tarts, Macau’s pastel de nata, and even matcha or chocolate versions in Japan. Each twist reflects local taste while keeping the soul of the original.
11. Millions sold daily
It’s hard to believe, but millions of pastéis de nata are eaten every day worldwide. From coffee shops in Paris to convenience stores in Tokyo, the Portuguese custard tart has truly gone global.
12. Freezing technology changed everything
Blast-freezing locks in freshness, allowing pastéis de nata to be shipped across oceans without losing quality. This innovation turned a local pastry into a reliable global product.
13. The perfect ratio
Chefs and food critics agree: the ideal Portuguese custard tart has two-thirds custard filling and one-third pastry. That balance is key to achieving creamy richness inside a crisp shell.
14. A pastry that wins awards
Pastéis de nata regularly win international awards for taste and innovation. From Monde Selection to local “best pastry” contests, judges confirm what fans already know: it’s irresistible.
15. More than a Portuguese custard tart – a cultural experience
Eating a pastel de nata isn’t just about food. It’s about tradition, history, and sharing a piece of Portugal. Every bite carries centuries of culture and a taste of home, no matter where in the world you are.
Whether you call it a Portuguese custard tart, an egg tart, or simply nata, this pastry continues to inspire, adapt, and connect people worldwide. One bite is never just dessert – it’s a story baked into golden layers.
