Pastel de Belém is a traditional Portuguese recipe for a classic dish dessert tartlet of puff pastry cooked in an egg custard that's the antecedent of Pastel de Nata. The full recipe is presented here and I hope you enjoy this classic Portuguese dish of: Pastel de Belém.
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Also known as Pastel de nata when it is not made in the Fábrica de Pastéis de Belém, this delicious pastry is a traditional Portuguese custard tart made with fresh egg custard poured into a flaky, crispy pastry. It is one of the treats that you absolutely must try if walking the Portuguese Way of the Camino de Santiago. While it was created in Lisbon, the pastry has various regional variations. Different bakeries and pastry shops sell their own version of Pastel de Belém. You’ll find a creamy, sturdy tart in some towns while in other places, you’ll come across puffed up, jiggly pastries.
Lisbon is the original homeland of Pastel de Belém. The pastries were invented at the beginning of the 18th century by Catholic monks of Jerónimos Monastery, at Santa Maria de Belém, Lisbon. The monks had moved from France where similar pastries were commonly found in the bakeries.
Pre-heat your oven to 200C, and lightly grease a muffin tray.
Begin with the custard filling: Combine the whole egg, egg yolks, sugar, cornflour and milk in a bowl, mixing until smooth. Place the mixture in a saucepan over medium heat and stir constantly until it has reached a thick consistency. Remove from the heat and beat in the vanilla extract. Set aside to cool.
Cut the pastry sheet into two equal halves and sit the pieces on top of each other. Roll the sheets into a log and cut into 10 to 12 round discs. Place the discs into the muffin tray.
Pour the custard on top of each pastry disc, transfer to the centre of your pre-heated oven and bake for 25 minutes.
Eat your Pastel de Belém straight away or let it cool down first.
