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Pastel de nata

Portuguese egg tart pastry dusted with cinnamon

Pastel de nata

The typical appearance of the pastel de natainLisbon, Portugal
Alternative names	Pastel de Belém Pastries of Bethlehem 葡撻[a] (Cantonese)
Course	Dessert
Place of origin	Portugal
Region or state	Belém, Lisbon (originally); produced worldwide within the Lusosphere
Created by	Religious of the Jerónimos Monastery
Serving temperature	Fresh from oven, with cinnamon and icing sugar
Main ingredients	Egg yolks
Variations	egg tart, custard tart
Food energy (per serving)	c. 300 per 100 grams (3.5 oz) kcal
Media: Pastel de nata

Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl.: pastéis de nata; Portuguese: [pɐʃˈtɐjʒ ðɨ-])) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon.^[1] Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, and Thailand. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave.^[2]

History[edit]

Pastéis de nata tarts are pastries inspired by an original recipe called Pastéis de Belém, which were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parishofSaint Mary of Bethlehem, in Lisbon.^[3] At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.

In the aftermath of the Liberal Revolution of 1820, following the dissolution of religious orders and in the face of the impending closure of many convents and monasteries, the monks started selling pastéis de nata at a nearby sugar refinery to bring in revenue. In 1834, the monastery was closed and the recipe sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendants own the business to this day.^[4]

Since the opening of Fábrica de Pastéis de Belém, the original recipe that inspired pastel de nata varieties is kept in a secret room. The Fábrica de Pastéis de Belém is, therefore, the only place on earth that produces the original pastry that inspired many variations commonly known as "pastéis de nata"; the shop is located just a short three-minute walk from the Jerónimos Monastery.^[5] The shop offers both takeout and sit-in services and sells over 20,000 pastéis a day.^[6] Usually the tart is sprinkled with canela (cinnamon), and often accompanied with a bica (a strong espresso coffee).

In 2009 The Guardian listed pastéis de Belém as one of the 50 "best things to eat" in the world.^[7] In 2011, following the result of a public vote, the pastry was announced as one of Portugal's Seven Wonders of Gastronomy, further cementing it as one of the country's most popular national dishes.^[8]

See also[edit]

• Torta de nata
• Egg tart
• List of egg dishes

Notes[edit]

References[edit]

Bibliography[edit]

• Merle, Dominick (11 August 2004), "There's history - and a secret - in every bite", The Christian Science Monitor, retrieved 23 April 2012
• Leite, David (8 September 2004), "Pastéis de Belém–The World's First Pastéis de Nata", Leite's Culinaria, retrieved 9 June 2022
• Amaral, André; Pires, Carla; Castro e Silva, Daniel; Medeiros, Luís; André, Mário Rui (December 2011), O Segredo do Marketing dos Pastéis de Belém (PDF) (in Portuguese), Lisbon, Portugal: Escola Superior de Comunicação Social, Instituto Politécnico de Lisboa, archived from the original (PDF) on 1 October 2022, retrieved 23 April 2012

External links[edit]

Wikimedia Commons has media related to Pastéis de nata.

• Official website of Pastéis de Belém