Be a nata expert…find the differences

The pastéis de nata stand out from other custard-based pastries due to their unique combination of textures and preparation methods. Unlike French custard tarts (Flan Pâtissier), which typically have a shorter, cookie-like crust and a gentler baked custard, or English custard tarts, which feature a sturdy shortcrust pastry and nutmeg-spiced filling made with cream, pastéis de nata are characterised by their flaky, crispy shells and deeply caramelised custard. Italy's Torta della Nonna originated in Tuscany is also made with a shortcrust pastry (pasta frolla). The filling is firmer and topped with a layer of pine nuts and powdered sugar.

The hallmark of a superior pastel de nata lies in its pastry shell, which should exhibit dozens of microscopically thin, crispy layers. This laminated dough is made through a specific technique, where butter or margarine is incorporated into the dough through multiple folds and turns.

The custard filling is equally crucial and markedly different from other custard-based desserts. A proper pastel de nata filling combines milk, sugar, egg yolks, flour, and vanilla, but its distinctiveness comes from its cooking method. The custard is pre-cooked to a specific consistency before being poured into the shells, unlike French custard tarts where the filling is often baked raw. This technique, combined with high-temperature baking, creates the signature caramelised top with dark spots.

Using fresh eggs ensures a deeper, more natural flavour and a creamier consistency. High-quality, finely milled flour yields a smoother dough that laminates effectively, creating distinct, crisp layers. And a light butter or margarine with high butterfat content ensures better flavour and creates well-defined layers.

Temperature plays a crucial role in both preparation and serving. The pastry must be cold when shaped, while the oven must be blazing hot for baking, at temperatures around 250°C (482°F). The Pastel de Nata may be served warm, but this is not a requirement.

The final test of expertise lies in consistency. Master bakers can produce pastéis de nata that maintain consistent quality across batches, with uniform size, colour, and texture. This requires precise temperature control, exact timing, and careful attention to ingredient ratios.

Experts look for several key indicators of quality in pastéis de nata. The pastry should shatter when bitten, creating visible flaky shards, while maintaining its structural integrity. The bottom and sides should be golden brown, never pale, or doughy. When cut, the layers should be visible and distinct, not compressed, or soggy.