Fresh custard tart lessons in Porto sound fun?

This 1h30 small-group workshop focuses on Portuguese culture through the classic custard tart, pasteis de nata. You’ll work in a lovingly restored 19th-century building with a garden option, guided by Berta Faria, who uses homemade puff pastry and turns baking into a warm, social experience.

What I like most is the hands-on style, you are not just watching. Second, you get a recipe and techniques you can actually use later, plus you enjoy 3 pasteis de nata with a glass of port wine as part of the session.

One consideration: the class is short (1h30), so if you want lots of extra time to play with the dough at your own pace, you may feel a bit time-pressed.

Key Points at a Glance

• Homemade puff pastry guidance, not just assembly
• Small group (max 8), so you can actually get help while you work
• 3 pasteis de nata plus a glass of port wine included
• Berta Faria teaches in English, Spanish, and Portuguese, with patient step-by-step instruction
• Workshop happens indoors or in the garden, in a renovated 19th-century setting near Livraria Lello
• Hands-on, interactive lesson with a friendly, conversation-filled vibe

Where This Workshop Really Feels Like Porto

The meeting point puts you in a very walkable pocket of Porto: near Livraria Lello, at www.pensaofavorita.pt (Rua Miguel Bombarda 267, 4050-381 Porto). That matters because you can tie this into a day that already includes the famous bookstore area, then finish with something local and genuinely edible.

The setting is also a big deal. The workshop takes place in a restored 19th-century building with a garden, and your session may run inside or outside depending on the setup. I love that because it changes the feel from a typical class room to something more like a home kitchen plus a nice Porto backdrop. In practical terms, it also means better atmosphere for photos and calmer focus while you bake.

This also isn’t a giant production. The group is limited to 8 participants, and the format encourages everyone to participate. If you’re the type who gets restless watching other people work, this style is built for you.

Meet Berta Faria, the Teacher Who Makes It Click

You’re working with Berta Faria, and the biggest takeaway is how hands-on and encouraging the instruction feels. Her teaching approach shows up in the small details, like explaining each step, then giving you a chance to do it yourself right away.

This is not a lecture tour. You’ll do the baking tasks, not just hover near the counter. In particular, the puff pastry component is a standout. A lot of baking classes focus on the filling or the final shaping only. Here, the focus includes using homemade puff pastry, so you’re learning the backbone of the tart, the part that actually determines the flaky layers and texture.

Berta also keeps the tone warm and social. The group dynamic matters in food classes, and this one is designed to be friendly, with a comfortable exchange of cultures. That’s the difference between a class you rush through and an afternoon you remember.

The 90-Minute Flow: What You’ll Do (and Why It Works)

The workshop runs for 1h30, and it’s structured around learning through action. Here’s the realistic rhythm you can expect:

1) Start with the prep and dough work

You’ll be guided through the process step-by-step, with your turn at the key stages. Since the puff pastry is homemade, you’re not only learning the custard tart assembly. You’re learning how the dough behaves and how to handle it.

2) Build and shape your pasteis de nata

You’ll work on forming the tarts, with instruction while you go. Because it’s a small group, you’re more likely to get quick fixes when something looks off.

3) Bake and finish

You end with fresh pasteis de nata in the hands-on experience model. The goal isn’t perfection like a bakery shift, it’s understanding what the texture should look like and what steps lead to that result.

4) Taste and port pairing

The class includes 3 pasteis de nata and a glass of Port wine. That tasting moment is when everything clicks. You can compare your result to what you tasted earlier in the process, then connect it back to the techniques you were taught.

A note on pacing. One thing to keep in mind is that because you’re in a tight 1h30 window, the session moves. If you love slow, careful dough experimentation and you want extra practice time for each step, plan to accept that this is a guided, efficient class. You’ll learn a lot, but you probably won’t have hours to perfect every motion.

What’s Included, and Why It’s Better Than Paying for Extras

Here’s what’s included in the price (35 euros per person, listed for the workshop session):

• All materials
• 3 pasteis de nata
• A glass of Port wine
• Duration: 1h30

This matters for value. Many food tours charge a base fee and then sneak in tasting costs, drink costs, or ingredient fees. Here, the core experience is fully packaged: you bake, you taste, and you leave with something you can recreate. That also means you do not have to decide on the fly whether you need to add more spending to make the experience feel complete.

Also, the languages offered are a comfort factor. The instructor works in English, Spanish, and Portuguese, so you can choose a session that fits you without feeling lost at key steps.

Price and Value in Porto Terms

You’ll see the workshop priced at 35 euros (and it’s also presented as around $40 per person depending on currency display). For an experience that includes hands-on instruction, homemade puff pastry focus, a finished tasting (3 tarts), and a glass of Port, I think it lands in a fair range.

The real value is not only the pastries. It’s the combination of:

• Small group size (max 8), which usually means more personal attention
• A teacher who shares the process clearly, not just the final trick
• A format that gives you an edible payoff during the class, not later after you’re gone

And if you’re comparing to the usual sit-and-watch food tours, this is a different category. This one treats you as part of the kitchen work.

Where to Go Before and After (So You Don’t Feel Rushed)

Because the meeting point is near Livraria Lello, it’s easy to plan your day. You can treat the workshop like a “Porto anchor activity” in the middle of your sightseeing route.

A sensible flow:

• morning or early afternoon: major sights in the same area (you’re close)
• lunch nearby if you need it
• workshop in the afternoon to switch gears into something hands-on
• later: dinner recommendations are helpful when you ask around, and the class format often makes it natural to get ideas that fit the neighborhood

Timing tip: since you must check available starting times for the 1h30 slot, pick a time that doesn’t force you to sprint across town afterward. You’ll want a calm moment to digest the custard and port.

Who Should Book This Workshop (and Who Might Not Love It)

This is a great fit if you want:

• a hands-on baking experience, not a passive food tour
• a small group with friendly interaction
• a true Portuguese food skill you can bring home

It’s especially good for:

• couples and small groups who want a shared activity
• food lovers who like learning technique, not just eating
• travelers who enjoy meeting locals through a craft

The workshop is not suitable for children under 9. Also, because the session is relatively short, it suits people who are fine moving through steps with guidance and leaving with the ability to repeat the process later, rather than those who want an extended practice session on every detail.

Should You Book This Pasteis de Nata Workshop?

If you want one “Porto that you can taste” experience, this is an easy yes. The rating is 4.9 with 520 reviews, and the consistency shows up in the core points: patient teaching from Berta Faria, a friendly vibe, and results that people feel proud of. You’re not just buying a dessert, you’re learning how to make the classic.

Book it if you like small-group classes and you want a practical recipe you can use after the trip. Skip or reconsider if you’re very sensitive to time pressure and you want hours of dough practice in one sitting.

Bottom line: this is a memorable Porto afternoon where you leave with both tarts in hand and techniques you can repeat at home.

FAQ

How long is the pasteis de nata workshop?

The workshop lasts 1h30. You’ll need to check availability to see the starting times.

What is the price?

The workshop price is listed as 35 euros per person.

How many people are in the group?

The group is small, limited to 8 participants.

What languages are used during the workshop?

The instructor teaches in English, Spanish, and Portuguese.

What is included in the price?

All materials are provided, and you’ll receive 3 pasteis de nata plus a glass of Port wine.

Where does the workshop start, and where does it end?

It starts at www.pensaofavorita.pt, near Livraria Lello. The activity ends back at the meeting point.

Is transportation included?

No, transportation is not included.

Is the workshop suitable for children?

It is not suitable for children under 9 years old.