Pastel de Nata Masterclass — November 29, 2026

In this masterclass, we’ll explore step by step one of Portugal’s most famous pastries: Pastel de Nata. We’ll make classic Portuguese custard tarts with crisp, flaky pastry and a delicate, velvety filling. This will be a hands-on, informative session focusing on pastry-making techniques, custard consistency, and baking at a high temperature.

We’ll begin by making the puff pastry. We’ll look at how to prepare the dough, work with butter, and achieve thin, even layers. We’ll pay particular attention to incorporating the butter and folding the dough, as these steps determine how crisp and flaky the Pastel de Nata bases will be. We’ll also learn how to shape the tart bases in the tins, using the traditional technique of pressing the dough in thinly and evenly so it forms distinct layers as it bakes while holding the generous filling. We’ll discuss how to avoid a base that is too thick or loses its layers.

Next, we’ll make the classic custard filling. We’ll discuss how to balance the milk, sugar, and eggs, and how to use lemon zest and cinnamon to achieve Pastel de Nata’s distinctive aroma. We’ll learn how to heat the milk mixture, prepare a sugar syrup, and combine the ingredients so the custard is smooth, delicate, and stable enough for baking.

We’ll pay particular attention to the custard’s consistency and temperature. We’ll look at why it should be neither too runny nor too thick, and how to fill the prepared pastry cases correctly. We’ll also discuss common mistakes, such as curdling, lumps, or a texture that is too dense.

To finish, we’ll bake the tarts—a crucial step in making Pastel de Nata. We’ll learn to work at a very high temperature so the pastry turns crisp and golden while the custard develops its characteristic dark, caramelised spots on top. We’ll discuss how ovens can produce different results and how to adjust the baking time and temperature to achieve the desired texture.

We’ll also cover how to serve Pastel de Nata: why these tarts are best enjoyed warm, how they are traditionally served with cinnamon and icing sugar, and how the combination of crisp pastry, delicate custard, and caramelised topping creates the dessert’s distinctive flavour.

By the end of the masterclass, you’ll have made classic Portuguese Pastel de Nata tarts and will be able to take them home to enjoy with your loved ones.

Duration: 3–3.5 hours. Everything is provided; you don’t need to bring anything. Address: Nometņu iela 18, Riga, Studija Tapt (free street parking). Participation fee: €50. Group size: 8–12 people. Payment is made when purchasing the ticket. Tickets cannot be exchanged or refunded.