Pastel de nata is a Portuguese custard tart that originated at the Jerónimos Monastery in Belém.
The tart consists of flaky pastry filled with a baked egg custard. Its surface is typically browned in spots during baking, while the pastry shell remains crisp and layered. Cinnamon and powdered sugar are often served with it.
The monastery’s nearby bakery, now known as Pastéis de Belém, began selling the pastries commercially after religious institutions were affected by the Liberal Revolution of 1820. The original Belém version is protected by its own trademarked name, while “pastel de nata” is the general term used elsewhere.
Pastéis de nata are often translated as Portuguese custard tarts. They should not be confused with English egg custard tarts, which generally have a different pastry and cooking style.