Pastel de Nata (Traditional Portuguese Custard Tart)
These authentic Portuguese Custard Tarts are a cross between a custard tart and a cake. The crispy and flaky shell is filed with a sweet and creamy middle and was first discovered over 300 years ago. A National Desert in Portugal.
Origin of the pastel de nata
The recipe for this country favorite dates back over 300 years to Belém, a civil parish located west of Lisbon. Pastéis de nata were created by monks in the Jerónimos Monastery, a major tourist attraction today and a UNESCO World Heritage Site. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts.
The monks began selling pastéis de nata when the need erupted for income to support the monastery. When the monastery eventually closed in 1834, the recipe was sold to the eventual owners of the Fábrica de Pastéis de Belém, which opened in 1837 and is still the most popular place to buy them around Lisbon. Otherwise known simply as Pastéis de Belém, the shop is located a short three-minute walk from the Jerónimos Monastery, and offers both take out and sit in services. Either way, expect a bit of a wait because there is always a line going out the door.
What exactly is a pastel de nata?
They look like a cross between a custard tart and a cake, but pastéis de nata are egg tart pastries. The outside is crispy and flaky while the inside is creamy and sweet. Each region of Portugal and each baker has their own ways of tweaking the original recipe, but the egg filling and flaky crust is the desired outcome from everyone. These sweets are a bit labor-intensive to make, but here is a tutorial in case you want to try. The secret behind Pastéis de Belém’s success is still a secret, however.
Landert Bread brings the most authentical version to South Florida.
- Thawing -
- Steam -
- Pre-Heating 260° C / 500° F
- Baking 9 - 12 min.
- Baking Temp 260° C / 500° F
- Baking Paper -