Giant pastel de nata with a slice cut out

Giant pastel de nata

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(4 ratings)

Prep: 25 mins Cook: 1 hr, 45 mins plus infusing

More effort

Serves 8

What could be more decadent than a super-sized pastel de nata? These iconic tarts from Lisbon are made with flaky pastry and a perfectly set custard filling

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal632
  • fat33g
  • saturates16g
  • carbs49g
  • sugars49g
  • fibre3g
  • protein9g
  • salt0.7g
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  • plain flour, for dusting
  • 500g block all-butter puff pastry
  • 1 tbsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp icing sugar, plus extra for dusting
  • 1 egg white (reserve the yolk for the filling, below)

For the filling

  • 350ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 150ml double cream
  • 1 large lemon, zest cut into large strips



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 cinnamon stick
  • 1 tsp vanilla bean paste or 1 split vanilla pod
  • 7 large egg yolks (freeze the remaining whites for another recipe)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g plain flour
  • 350g golden caster sugar
  • crème fraîche or soured cream, to serve


  1. Heat the oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry to a 45cm long, 4-5cm wide rectangle. Mix the cinnamon and icing sugar together, then sprinkle over the pastry. Roll it up tightly into a fat coil from the short end (it should look like a large cinnamon bun). Dust lightly with extra icing sugar and roll out to a 33cm circle (the cinnamon will be rippled through the pastry and separate a little, but keep rolling, dusting with icing sugar as you go). Line a 22-23cm springform cake tin with the pastry so it comes just over the top of the tin. Prick the base all over with a fork. Line with baking parchment, fill with baking beans and bake for 25 mins. Remove the parchment and beans, brush with the egg white, then bake for 10-15 mins.

  2. Meanwhile, to make the filling put the milk, cream, lemon zest, cinnamon and vanilla in a pan. Bring to a simmer, then remove from the heat and leave to infuse for 15 mins. Strain. Discard the lemon zest and cinnamon stick.

  3. Whisk the egg yolks and flour in a bowl until you have a smooth paste. Slowly whisk in the cream mixture, then return to the pan. Warm over a medium heat, stirring continuously until thick. Transfer to a large bowl.

  4. Heat the oven to 180C/160C fan/gas 4. Put the caster sugar in a pan with 185ml water. Bring to a simmer and leave on a low heat until the sugar has dissolved, then bring to the boil and cook until it reaches 112C on a sugar thermometer. Carefully whisk the syrup into the warm custard, along with a pinch of salt.

  5. Pour the custard into the baked pastry case, and bake in the centre of the oven for 35-40 mins, or until set with a slight wobble in the centre. Heat the grill to high, then grill for 2-3 mins until blackened and blistered on top – cover the edges with foil if needed. Leave to cool completely in the tin. Serve with crème fraîche or soured cream.

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Comments, questions and tips

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Terry Clark's picture
Terry Clark
6th Jul, 2020
sublime filling and lovely pastry
28th Jun, 2020
Pastry cooked for far too long and was like cardboard but liked the filling. Will try again and cook pastry for 15 minutes with baking beans then 5 minutes after beans removed rather than time given in recipe
Lisa Brown's picture
Lisa Brown
28th Jun, 2020
Worst most complicated recipe ever! 3 hours and whole thing in bin!
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