description Pastéis de Nata Overview
Pastéis de Nata are small Portuguese tarts featuring a crisp, shortcrust pastry base and a rich, creamy custard filling. The custard is flavored with eggs, lemon, and cinnamon creating a distinctive taste. These tarts are popular throughout Portugal and enjoyed by those seeking a simple yet satisfying dessert or sweet treat.
help Pastéis de Nata FAQ
Where were pastéis de nata originally invented?
Pastéis de nata were originally created in the 18th century by Catholic monks at the Jerónimos Monastery in the Belém district of Lisbon. The monks used egg whites to starch their clothes and developed the tart as a way to utilize the leftover egg yolks.
What is the difference between a pastel de nata and a Pastel de Belém?
While the two pastries are nearly identical, the term 'Pastel de Belém' is a protected trademark specifically held by the original bakery near the Jerónimos Monastery. Tarts sold anywhere else in the world are legally just called pastéis de nata.
How do bakeries get the signature blistered, caramelized tops on pastéis de nata?
The distinctive blackened spots on the custard are achieved by baking the tarts at extremely high temperatures, often around 800°F, in specialized stone ovens. The intense heat caramelizes the cinnamon-and-lemon-infused egg custard in just a few minutes.
What kind of pastry is used for the shell of a pastel de nata?
The shell is made using massa folhada, which is a Portuguese version of laminated puff pastry. Bakers stretch the dough by hand to create hundreds of flaky layers that shatter when you bite into the baked tart.
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