Captains Dinner Logo
to top

Pasteis de Belem

March 9th, 2018 | sweets

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.

Pasteis de Belem

The cream patties were invented in the famous Jerónimos Monastery in Belém. They have been manufactured in the no less famous Confeitaria Pastéis de Belém near the monastery since 1837 (!). Unbelievable 20,000 tartlets per day, according to the old secret recipe and everything actually still by hand in a „glass“ bakery.

The monastery has been designated a World Heritage Site. I think UNESCO should urgently consider making Pastéis de Belém a culinary heritage. They taste heavenly good. By the way, in the rest of Portugal these cream cakes are called Pastéis de Nata – Nata for cream.

Pasteis de Belem/Pasteis de Nata

(makes 12 tartlets)

600 g frozen puff pastry
thaw the dough
8 egg yolks
beat with the blender and pour through a sieve into a saucepan, add
500 ml cream
150 g sugar
1 ts grated lemon peel
heat slowly, stirring constantly
1 TS cornstarch
stir with some water and add to the egg mixture, simmer briefly until the mass becomes thick, take from the fire and allow to cool (stirring occasionally, otherwise forms a skin)
cut out of the puff pastry circles (Ø12 cm) and line greased muffin molds with it, pierce the dough on the ground several times with a fork
1 TS Grand Marnier (can be omitted)
drizzle dough with some Grand Marnier, then fill in the eggs mixture
bake at 220 ° C for about 30 minutes, the top of the tartlets should be caramelized and golden brown, if necessary you can place the tartlets briefly under the grill
1 ts cinnamon
1 TS sugar
mix, serve sprinkled with cinnamon-sugar

And this is how the wife of the captain does it:

This recipe leaves 8 egg whites. Please do not throw it away! Either you bake Macarons or Amaretti the next day, or you can freeze them in portions. Then you can use the frozen whites for baking or, for example, in a scrambled egg.

tags Tags: cream cake, Pastéis de Belém, Pastéis de Nata,

Print Post

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

January 17th, 2018 | side dishes

Pasta a la Mamma

Home-made pasta, there is nothing better. Soft wheat semolina is the magic word. I was in a small shop for Italian food. At checkout the older grumbled something grouchy, (which must be resulting from living in Northern Germany…) owner: “Pasta? You don’t figure it out anyway.” On the question of whether he was this opinion because I’m not Italian, he replied unmoved: “My wife tried for 40 years, so you will not get out even there.” Allora! Per favore!

read more
November 2nd, 2017 | main dishes

Kale with air-dried ham and warm potato waffles

When I was a child I did not like kale. I qualified this statement when I travelled to Shanghai and tasted sea cucumbers. Today I eat kale, but I still don’t like our traditional German way to prepare kale. Too fat, too ugly, too heavy. And then this sausage called „Pinkel“?!? Last autumn I gave kale a second chance. I must admit it’s a very tasty vegetable. It’s only a matter of how to prepare it. Try this.

read more
February 18th, 2018 | main dishes

Spaghetti – quite addictive

Italians probably will tear their hair about my recipe for spaghetti muffins. I have the heart to publish it anyway. There are at least seven good reasons for it:

read more


Just enter your data, and you will be notified of the latest posts.