This month, in honor of our Secretary-General, I wanted to share the recipe of the beloved Portuguese custard tart also known as Pastel de Nata. This very well-known dessert, iconic symbol of the culture and cuisine of Portugal, and very popular around the world, is a delicious dessert with a creamy custard filling in a light and crispy pastry crust.

Its origins go back to the 18^th century in Lisbon when it was said that the recipe of Pastel de Nata was created by monks at the Jerónimos Monastery in the Belém district of Lisbon. The monks were using egg whites to treat their clothing and they started to create the custard with the excess of egg yolks they had! The famous Pastéis de Belém bakery in Lisbon created its original recipe and started to make its authentic and traditional dessert since 1837. Since then, so many bakeries in Portugal and around the world produce their own versions of Pastel de Nata for the pleasure of everyone who enjoys this dessert.

To share with you a wonderful – and yet easy to make – recipe of Pastel de Nata, I couldn’t think of anyone better than French Master Chef Luc Holié. Some of our UN colleagues may remember that Luc Holié and his wife Ilda Araujo had the Jubilée restaurant for more than a decade, a few blocks from the UN Headquarters in New York. The French-Portuguese couple now resides in Portugal and opened in 2022 “QUINTA DOS AMARELOS”, a bed and breakfast in Aldeia do Meco, South of Lisbon.  After more than 40 years in the kitchen, Luc Holié, who is also an esteemed Maître Cuisinier de France, still enjoys cooking and baking and still has the same passion: to please his customers, remembering what he learnt at a young age from his grandmother and his dear mother and now what he continues to learn from his country of adoption, Portugal.

When you bake this delectable recipe, you will understand why for many years, Pastel de Nata was elected best pastry worldwide and why it became the signature dessert of Portugal. Obrigado Luc and obrigada Ilda for sharing this amazing recipe with us and enjoy!

Ingredients

Dough:

• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• ⅓ cup cold water
• 1 stick high-quality unsalted butter, fully softened.

Sugar syrup:

• ¾ cup white sugar
• ¼ cup water
• 1 cinnamon stick
• 1 lemon, zested in large strips

Custard base:

• ⅓ cup flour
• ¼ teaspoon salt
• 1 ½ cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract

METHOD

1. Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water.
2. Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
3. Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
4. Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed
5. Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes
6. Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
7. Combine sugar, 1/4 cup water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
8. Preheat the oven to 460 degrees F (260 degrees C). Grease a 12-cup muffin tin.Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
9. Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
10. Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
11. Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches the top.
12. Fill each cup 3/4 of the way with custard.
13. Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 14 minutes.
14. Cool tarts briefly and serve warm.