Portugese Pastel de Nata
A traditional Portugese egg custard tart pastry. Baked until golden with a caramelized top and flaky crust.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The Pastel de Nata originated before the 18th century in Belém, Lisbon, at the Jerónimos Monastery. Monks used egg whites to starch their habits, and the leftover yolks were used to create pastries. After the Liberal Revolution of 1820, the monastery closed, and the recipe was sold to a nearby sugar refinery, which opened the Fábrica de Pastéis de Belém in 1837. This shop still uses the ancient secret recipe.
Pastel de Nata is deeply ingrained in Portuguese culture, enjoyed as a breakfast treat, a mid-afternoon snack, or a dessert, often accompanied by coffee.
National Icon
Pastel de Nata is considered a national icon in Portugal, symbolizing the country's culinary heritage and history. It's a source of national pride.
Social Ritual
Enjoying a Pastel de Nata is often a social ritual, shared with friends and family. It's common to find people gathered around tables in cafes, savoring the pastry and engaging in conversation.
Tourist Attraction
The Fábrica de Pastéis de Belém in Lisbon is a major tourist attraction, drawing visitors from all over the world eager to taste the original Pastel de Nata.
The Pastel de Nata is characterized by its rich custard filling, contrasted with a flaky, buttery crust and a caramelized, slightly burnt top.
The main flavors are a delicate sweetness from the custard, enriched by vanilla and sometimes a hint of lemon. The flaky pastry provides a buttery, savory counterpoint. The caramelized top offers a burnt sugar flavor, adding complexity and depth. Cinnamon and powdered sugar, often sprinkled on top, add warmth and a final touch of sweetness and spice.
Enjoy Warm
Pastel de Nata is best enjoyed warm, ideally fresh out of the oven. The warmth enhances the flavors and textures of the custard and pastry.
Cinnamon and Powdered Sugar
Don't hesitate to generously sprinkle cinnamon and powdered sugar on top. These additions complement the flavors of the tart perfectly.
Pair with Coffee
The traditional pairing is a strong Portuguese espresso (bica). The bitterness of the coffee balances the sweetness of the pastry.
Look for the Char
The slightly burnt, caramelized top is a hallmark of a well-made Pastel de Nata. Embrace the char; it contributes to the unique flavor profile.
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