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Pastel de Belém

Name: Pastel de Belém
Prep time: PT45 minutes (plus chilling time for pastry if homemade)
Cook time: PT12-15 minutes
Total time: PT1 hour 15 minutes
Yield: 12
Cuisine: Portugal
Ingredients: 500 g All-butter puff pastry (Store-bought is acceptable, but high-quality all-butter pastry will yield the best results. If making from scratch, ensure it's well-chilled.); 6 undefined Egg yolks (Use fresh, large egg yolks.); 200 g Granulated sugar (For the custard filling.); 300 ml Whole milk (Whole milk provides the richest flavor and texture.); 2 tbsp All-purpose flour (Acts as a thickener for the custard.); 1 strip Lemon zest (Optional, but adds a subtle citrus note that complements the custard.); 1 piece Cinnamon stick (For infusing flavor into the milk.); for dusting undefined Ground cinnamon (To serve.); for dusting undefined Powdered sugar (To serve, often used in combination with cinnamon.)

Portuguese Custard Tart

The iconic Pastel de Belém, originating from the Jerónimos Monastery in Lisbon. These tarts feature a blistered, caramelized custard filling encased in a shatteringly crisp, flaky puff pastry shell. Best enjoyed warm, dusted with cinnamon and powdered sugar.

Tempo di Preparazione45 minutes (plus chilling time for pastry if homemade)

Tempo di Cottura12-15 minutes

Tempo Totale1 hour 15 minutes

Porzioni12

DifficoltàHard

2 modifiche· Feb 8

Crea la tua versione

Pastel de Belém - Portugal traditional dish

🧂 Ingredienti

500 g All-butter puff pastry(Store-bought is acceptable, but high-quality all-butter pastry will yield the best results. If making from scratch, ensure it's well-chilled.)
6 Egg yolks(Use fresh, large egg yolks.)
200 g Granulated sugar(For the custard filling.)
300 ml Whole milk(Whole milk provides the richest flavor and texture.)
2 tbsp All-purpose flour(Acts as a thickener for the custard.)
1 strip Lemon zest(Optional, but adds a subtle citrus note that complements the custard.)
1 piece Cinnamon stick(For infusing flavor into the milk.)
for dusting Ground cinnamon(To serve.)
for dusting Powdered sugar(To serve, often used in combination with cinnamon.)

👨‍🍳 Istruzioni

1
Prepare the custard base: In a medium saucepan, combine the milk, granulated sugar, cinnamon stick, and lemon zest (if using). Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is steaming but not boiling. Remove from heat, discard the cinnamon stick and lemon zest, and let it cool slightly.
⏱️ 10 minutes
2
Temper the egg yolks: In a separate bowl, whisk together the egg yolks and flour until smooth and no lumps remain. Gradually ladle about half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
⏱️ 5 minutes
3
Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a whisk or wooden spoon, until the custard thickens to a pudding-like consistency. It should coat the back of a spoon. This will take about 5-8 minutes. Do not let it boil vigorously, or it may curdle.
⏱️ 8 minutes
4
Chill the custard: Pour the thickened custard into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 30 minutes, or until completely cold.
⏱️ 30 minutes (chilling)
5
Prepare the pastry shells: Preheat your oven to 250°C (480°F). Lightly grease 12 standard muffin tins or individual tartlet molds. On a lightly floured surface, roll out the puff pastry thinly, about 2-3mm thick. Roll the pastry sheet into a tight log. Slice the log into 12 equal rounds, about 2-2.5 cm (approx. 1 inch) thick.
⏱️ 15 minutes
6
Shape the shells: Place each pastry round cut-side up into a prepared muffin tin or tartlet mold. Using your thumbs, press the pastry outwards and upwards from the center, thinning the base and creating high sides that extend slightly above the rim of the tin. Aim for an even thickness. The pastry should be very thin at the base.
⏱️ 10 minutes
7
Fill and bake: Spoon the chilled custard into each pastry shell, filling them about three-quarters full. Place the filled tarts onto a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and crisp, and the custard has blistered and caramelized on top. The very high heat is crucial for achieving the characteristic charring.
⏱️ 15 minutes
8
Serve: Carefully remove the tarts from the tins. Let them cool slightly on a wire rack. Serve warm, dusted generously with ground cinnamon and powdered sugar.
⏱️ 5 minutes

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💡 Consigli Professionali

✓Achieving a very high oven temperature (250°C / 480°F) is essential for the characteristic blistering and caramelization of the custard and the crispiness of the pastry.
✓Ensure the pastry is pressed very thinly at the base of the tins to prevent it from becoming doughy.
✓The custard should develop dark, blistered spots on top during baking – this is a sign of authentic Pastel de Belém.
✓These tarts are best enjoyed fresh and warm, shortly after baking.

✨ Idee per Varianti

Ispirazione per la tua versione di questa ricetta

For a more intense cinnamon flavor, a small piece of cinnamon stick can be added to the milk during heating.
Some enjoy a sprinkle of lemon zest in the custard for a subtle citrus note.
While traditionally dusted with cinnamon and powdered sugar, some prefer just one or the other.