Olá amigos! This is the pasteis de nata recipe I’ve been meaning to record since last year. We became addicted to these little sweet eggy tarts ever since we first visited Lisboa. Of course, we also loved the charming hilly streets, friendly faces, laid back attitude and impressive food scene. In a way, their town shared many resemblances with San Francisco – the hills, the weather (minus the SF fog), trolleys, laid back attitude & red bridge were obvious similar characteristics. The city is an honest under-appreciated gem that hasn’t been commercialized yet, most streets are filled with independent boutique shops.
People of Lisboa proudly share their humble beautiful city with tourists, locals were friendly and unpretentious. The food also stood out, they were inexpensive, fresh and delicious. You can take a shot of ginjinha for every set of hilly steps you might take until you make it to the top in old town. Along the way, you will also find humble delicious eateries set on the Portuguese steps – order fresh seafood, meat dishes, or whatever tickles your fancy, and you won’t be disappointed.
If you are feeling adventurous on a very empty stomach and fancy a very local eatery, you can visit Cervejaria Ramiro. We liked it so much that my husband took his good friends there before their friend’s main stag do (bachelor party for you Americans) event in Lisboa, he surprised his friends with a prego (steak sandwich) as dessert, they really didn’t believe that it existed. This cervejaria is a beer joint but they serve lots and lots of fresh seafood dishes. If you don’t want to stuff yourself but rather have a taste of everything then you might like this. There is a long list of Michelin or equivalent restaurants that live in Lisboa if you want to go posh. To me, I’ve never been a fan of posh, reserved and ostentatious restaurants. I don’t know why, maybe living in Beverly Hills for over 5 years really has turned me off (and similar vibes can be found in London). I love food without all the fuss, fact. That is when Timeout came to the rescue, they gathered some of the most prominent noteworthy restaurants in Lisboa to have food stalls in Mercado da Ribeira, which anyone can sample food without the tedious posh dining experience. Hooray! I know, it is a privilege to be to able to eat at posh establishments and of course am grateful to have experienced them on occasions. But I genuinely think that great foods are meant to be eaten and shared and not to be used as a social class divider, call me a food socialist or whatever you like. 😉 So that’s why I was very happy that Lisboa was not like Beverly Hills or London – they really do love their food for the food itself and proudly share them with others.
Ok, on to the main topic of the post, pasteis de nata. I adopted a classic recipe. A few things I have done differently, I’ve used pre-made puff pastry from the store, reduced the sugar amount and simplified the recipe order. Results came out just as good as the first try last year. You are welcome to make puff pastry from scratch, you can follow this youtube video. I am not a great baker, so this was an easy option for us. My husband is the baker in the house when we need to do any baking, so he helped me with this recipe. Thanks darling! Since he doesn’t cook much, this is his moment of contribution to Spoonstix. 🙂
The key is to crank up your oven to as hot as possible, mine goes up to 275°c. They have special ovens for these pasteis, but don’t worry you can still bake them at home. They taste 90% like the ones our Airbnb host introduced us to from the Manteigaria bakery because this version is less sweet. Nevertheless, this is very easy to make and you impress your guests at your next dinner party. I made two versions – one for regular oven and one for AirFryer. Surprisingly the AirFryer version came out equally good given that their highest temperate only goes up to 200°c, the hot air fan made it all possible I reckon. Each cooking method is done 9 to 10 minutes. All the recipe steps are the same for the AirFryer, except for the very last cooking step. You simply have to airfry those individual custard tins in an AirFryer for 9 to 10 mins (or until you see burned marks on top) at 200°c, and pre-heating is not needed. The recipe yields about 20 to 24 tarts, it really depends how thin you make the skin.
I hope you’ll enjoy your weekend of sunshine wherever you are!
P.S. Sorry that the videos are over 1 minute – 1 min wasn’t enough to cover everything.