About Us

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

Our ‘frozen from fresh’ technique, coupled with the authentic pastel de nata recipe, that guarantees Portuguese deliciousness is delivered to your premises.‍

What are the key benefits of frozen authentic pastel de nata?‍‍

A reduction in food waste, improved stock control, the retention of freshness…‍‍Our frozen pastel de nata recipe is perfect for busy owners and managers of catering outlets.‍‍

The benefits of working with Maria Nata -‍‍Convenience – Easy to store.

Easy to prepare. No mess. No fuss.‍‍

Cost Effective – Cheaper. All the quality of a freshly baked artisan pastel de nata recipe at a frozen price point.‍‍

Efficiency – Freezer-life gives you greater control over your spend, stock and operational processes. Frozen also equals less wastage.‍‍

Flexibility – 30g, 60g and 90g classic, lactose free and vegan options, in quantities you want, delivered when you want.‍‍

Nutrition – Nutrients are locked in during freezing.‍‍‍

Quality – Every nata is quality checked; they’ll arrive at your premises exactly as they left our oven, just frozen. Less waste is always better for business.

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The Origins of Pastel de Nata?

The Portuguese custard tart - known as the pastel de nata - is one of the most popular sweet treats on the planet. Its origins date back to Portuguese monasteries and convents over 300 years ago where the monks and nuns thought of a delicious way to use up the huge amount of egg yolks left after the whites had been used for starching their clothes. As a result of their ingenuity and prudence the Doce Conventual (alternative name for pastel de nata) was born, and Portugese natas have been loved ever since.

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All Pastel de Nata Are Not Created EqualPizza always tastes better when it’s been made by the Italians. A nata always tastes better when it comes from the oven of a Portuguese pastry chef. Other suppliers try to replicate the Portuguese pastel de nata recipe. Some might do a reasonable job. But they’re always missing the key ingredient: Portugal.

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We are a Portuguese-owned business supplying the UK market. Our products are made ONLY in Portugal. We bring Portugal to your plates. Your clients will relish nata dusted with cinnamon and icing sugar, served with a rich cappuccino or espresso. That’s how we do it in Portugal. That’s the Maria Nata difference.

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