5/5!! After tasting many Pastel de Nata in Porto I found this place to be the top spot for the most delicious Natas!

First impressions might be misleading and after going through a lot of tasting I came to the conclusion that one of the best telling features of great Natas is the texture of the crust. You need to see a lot of distinct crunchy layers!! If that is missing, most likely you will miss the true experience!

Nata Lisboa pastels have that perfect crunchy crust that seems difficult to perfect! The filling has a perfect custardy texture with a lot of eggyolk and a balanced, not overly sweet taste. Freshly baked and warm these are the best treats. I picked one during the tasting. Then came back for 3 more the next day. And looking to stack up even more.

Below is for true Nata aficionados! :D So you can stop the read here.

When you're trying to discern the characteristics of an exemplary Pastel de Nata from a mediocre one, there are several aspects to consider.

Characteristics of a Great Pastel de Nata: Crispy and Flaky Crust: The outer shell should be super flaky, much like puff pastry. It should have numerous layers that crunch slightly when bitten into.

Caramelization: The top of the custard should have spots of dark brown caramelization. This not only adds to the appearance but also imparts a slightly burnt taste, which contrasts beautifully with the sweet custard.

Creamy Custard: The custard inside should be soft, creamy, and not overly set. It should be smooth with a velvety texture and have a rich taste of vanilla and egg.

Balance of Flavors: A great Pastel de Nata strikes the right balance between the sweetness of the custard and the slightly salty, buttery taste of the pastry. The hint of caramelization adds another layer of flavor.

Temperature: Traditionally, Pastéis de Nata are best served warm. Heating them slightly can enhance the flavors and textures, making the experience more delightful.

Freshness: Like many pastries, Pastel de Nata is best consumed fresh, ideally the same day it's made. A fresh tart will have a crispy crust and a creamy center, while an older one might become slightly soggy or the custard might start to separate.

Indicators of a Sub-Par Pastel de Nata: Soggy Crust: A crust that isn't crispy or feels moist indicates either a storage issue or a problem during baking.

Overly Set or Rubbery Custard: The custard shouldn't feel like set gelatin. If it's too firm or rubbery, it's not ideal.

Lack of Caramelization: A uniformly pale custard top without those characteristic dark brown spots can indicate under-baking or a reluctance to achieve the desired slight burnt taste.

Too Sweet or Bland: The sweetness needs to be balanced. If the tart is too sweet, it can be overwhelming, and if it's too bland, it's missing the richness that characterizes the dessert.

Stale Taste or Texture: As mentioned, freshness is crucial. A stale Pastel de Nata will have a noticeable decline in both flavor and texture.

Overwhelming Egg Taste: While the custard is egg-based, it shouldn't taste just like an egg. The flavors should be well-blended and harmonious.