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Vegetarian

Pastel de Nata Workshop in REAL Bakery

Bake Pastel de Nata with Portuguese Chef 

João will transport the sweetest side of Portugal straight to your home. His live experience is streamed from his family bakery! 

Following his step by step guidance, you will make puff pastry from scratch and also learn how to make the most of store-bought pastry for those days when you're short for time. João will teach you all his tricks to making bakery level Portuguese Custard Tarts at home. Then, grab yourself a coffee and enjoy them in the comfort of your own home. 

Your interaction with João doesn't stop here...after the virtual class, you've got yourself an in-person invite to João's bakery for one of his very best, freshly baked Pastel de Natas and a coffee, for free! It's time to book the next flight out to Lisbon...

Bake Pastel de Nata with Portuguese Chef (private event)

1 booking = 1 household

Timings are flexible - get in touch with your host to find the best time for you

João invites you for a free Pastel de Nata and coffee in his bakery whenever you're in Lisbon

Your host is a professional, award-winning baker

These quantities make 12 pastries - but if you have a very big sweet tooth or more people you'd like to impress, feel free to multiply accordingly! ;)

Ingredients for puff pastry:
- 175 g (6.1 oz / 1.4 cups) of all purpose flour
- some flour to sprinkle
- 100 ml (0.42 cups) of water
- 3.5 g (0.12 oz) of fine salt (that's a teaspoon not too stacked)
- 125 g (4.4 oz / half cup) margarine for puff pastry kept at room temperature (or 90 g / 3.2 oz / 0.4 cups of COLD unsalted butter) Please note that this is NOT regular margarine, but margarine specific for puff pastry making. We will talk about the important differences between margarines and butter for this purpose during the class. If you do not have margarine for puff pastry, please use unsalted butter instead of the regular margarine you'd use to bake cakes or eat with bread. Normal butter will work great!)

Ingredients for custard:
- 250 g (8.8 oz / 1.24 cups) of "regular" sugar (also known as granulated sugar)
- 50 g (1.75 oz / 0.4 cups) of all purpose flour
- 1/2 liter of milk (2.11 cups) Not full fat, not skimmed, medium fat. This is called semi-skimmed in Portugal / 2% in the USA.
- 1 lemon peel
- 1 cinnamon stick
- 85 ml (0.35 cups) of egg yolks (that's about 5 to 6 eggs, depending on size)


INGREDIENTS TO MAKE: PORTUGUESE CUSTARD TARTS 

- bowl to mix ingredients
- whisk (or spoon)
- batter dispenser or simply a jug
- pan to boil milk
- electric dough mixer with dough hook (don’t worry if you don’t have one as we will also show how to do everything by hand and it’s not too hard);
- rolling pin;
- parchment / baking paper;
- individual molds - Pastel de Nata moulds preferred but if not, muffin tins or a muffin tray will do for a first experience, as long as they are metallic. Silicone moulds will not work for Pastel de Nata.
- an oven to bake your delicious treats!

KITCHEN TOOLS NEEDED

Please make sure you have all your ingredients weighed out before the class

PREP BEFORE THE CLASS

Portuguese

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

I grew up in the hospitality business... quite literally!

As a baby, my crib used to be placed on top of the ice-cream counter at my Dad's restaurant. At 7, I was brewing coffee perched on top of a chair so that I could reach the espresso machine. At 11, the restaurant's customers would say that my sangria was pretty legendary, while my Dad would always get angry that I try a sip before serving it. At 13 I started baking Portuguese bread and pastries at my family's bakery.

Now, I have my own bakery so that I can share with the world the best Portuguese sweets. Did you know that our custard tarts have won multiple awards?! I think it's time to spread the love and share the recipe with you!

Bake Pastel de Nata with Portuguese Chef (private event)

Other options

Other experiences by João

Cooking classes

Cooking classes