Maria Nata - Taste Different

The traditional pastel de nata recipe used by the pastry chefs in Portugal sets Maria Nata apart.

Despite the ‘frozen from fresh’ process, the pastel de nata recipe is artisanal, authentic and appealing to the senses.

Most of our clients are independent businesses. We understand your strong ethos for home-baked products. To this end, our original Portuguese pastel de nata are a guaranteed match for your high-quality standards.

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The Recipe

The classic pastel de nata recipe includes fresh milk, sugar, flour, margarine, eggs, salt and vanilla from Portuguese dairies, mills and refineries.

In addition to the traditional pastel de nata recipe, we’ve evolved our product range to meet today’s dietary requirements and lifestyle choices, introducing our –

• Lactose-Free Pastel de Nata Recipe - with lactose-free milk and margarine
• Vegan Pastel de Nata Recipe – with soya milk, vegan margarine and vegan cream

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The Technique

Pastry chefs in our Portuguese kitchens have spent years mixing perfect pastry and lusciously velvety nata filling. They're true masters of the treasured traditional pastel de nata recipe, never compromising or imitating.

They’ve got the know-how and skills, ensuring the pastry is as crisp and crumbly as it should be, with a signature singe mark on top of every scrumptious nata (the secret is using the right quantity of milk and getting the oven to a high enough temperature).

Now we want to share our Maria Natas with the world.

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The Preparation

With all the work already done for you, it couldn’t be easier to prepare your pastel de nata for plating. Baking temperatures and times are –

• Raw Nata - Commercial convention - oven temperature 230C for 12 to 16 minutes
• Pre-Baked Nata - All ovens (including domestic) - oven temperature 180C for 8 minutes