*NEW* Pastel de Nata Cookery Class
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*NEW* Pastel de Nata Cookery Course
In this new shorter cookery class we show you how to master the Pastel de Nata, also known as the famous Portuguese Custard Tart. Utilising your new found skills making puff pastry from scratch, you'll also make a delicious savoury Tomato Tarte Tatin in this fun Mediterranean cookery class.
This succinct 2.5 hour cookery course explores Portugal's favourite delicacy: the Portuguese custard tart, also known as Pastel de Nata, which has taken London by storm in the last few years with pop up bakeries specialising in producing only this rich flaky treat.
Let us guide you step-by-step through the surprisingly simple method to create your very own puff pastry from scratch, and rich, cinnamon infused custard filling complete with those trademark scorch marks on top.
Our puff pastry cookery course will also cover how to make a savoury tomato tarte tatin, straight from the French kitchen, a perfect lighter two course meal whetting your appetite for a trip to Southern Europe.
Both are great fun to bake and ideal for impressing guests at those parties we look forward to hosting once again!
- Tomato Tarte Tatin
- Pastel de Nata (Portuguese custard tart)
Like all our London hands-on cookery classes, our Pastel de Nata cooking courses include all food, equipment, and unlimited specially selected red and white wine and soft drinks. You will cook around our oak banquet table and enjoy eating all your dishes together in the most sociable way in London. Check out our TripAdvisor page for reviews.
Please note these classes are not suitable for adapting to different dietary requirements such as pescatarians, vegetarians and vegans. Please email or call before booking if you have dietary requirements or allergies to check it is suitable.
To check whether this class is suitable for you, please see our Dietary Preferences and Allergens page - even if we stay it can be made suitable, please do always still let us know your dietary requirements or allergies when booking.