What Is Pastel de Nata, the Irresistible Portuguese Cream Pastry?
Crisp on the exterior, velvety soft within, pastel de nata has been a cornerstone of Lisbon’s gastronomic tradition for nearly two centuries. The dessert carries a story as deep and layered as its creamy center.
Portugal boasts its own iconic dessert known as the pastel de nata This golden pastry, the pride of Lisbon’s confections, has journeyed across seas to delight palates globally. Allow us to introduce you to a crispy, creamy treat that is simply irresistible.
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It started at a convent.
In the early 19 th In the century, a delightful golden myth emerged. The monastery’s inhabitants helped shape this tale. Jerónimos Monastery The confectioners from Belém developed a dessert that would significantly influence the course of Portuguese pastry making. In 1834, during the liberal revolution, they shared their recipe with Domingos Rafael Alves. Consequently, three years later, he established the renowned "Antiga Confeitaria de Belém." pastéis de Bélem came into existence, initiating a triumphant tale spanning over two hundred years.
Golden perfection
A successful pastel de nata Starts with a flaky, crunchy puff pastry that shatters with each mouthful. Inside, you'll find a creamy vanilla custard that develops a slight caramelized topping. These tarts are crafted meticulously by hand, following time-honored techniques handed down over many years. Baking demands precision akin to the work of a goldsmith, demanding meticulous focus and diligence at every step. Any lapse could ruin everything!
A battleground for dessert artisans
In Lisbon, each district possesses its own characteristics. pastel champion. But the Antiga Confeitaria de Belém still stands as the last word on pastel de nata . The master pastry chefs who work there sign a non-disclosure agreement before they are taught the secret recipe. This level of secrecy and expertise has worked wonders: in 2011, Pastel de Belém was voted one of Portugal's 7 culinary wonders.
From Portugal to the global stage
Pastel de nata has gained popularity worldwide due to the influence of the Portuguese diaspora, particularly in Brazil and Angola, where the recipe has been modified to suit local preferences. In Macau, it has become a standard offering in local bakeries. Different versions like the custard tarts available in Hong Kong include Asian flavors, while chefs in Australia and the United States are experimenting with contemporary ingredients. Despite these various interpretations of a traditional recipe, purists argue that nothing compares to the authentic Lisbon tart, best enjoyed when freshly warmed with a gentle sprinkle of cinnamon. Pair it with bica (strong coffee) for a wonderfully delicious pause.
The pastel de nata traditional recipe:
Ingredients for the dough:
- 250g flour
- 1 pinch salt
- 150g cold butter
- 80ml ice cold water
For the cream:
- 500ml milk
- 200g sugar
- 6 egg yolks
- 40g flour
- 1 vanilla pod
- grated lemon rind
Preparation:
- Make a swift puff pastry dough, shape it into a tube, then slice it into discs.
- Distribute each round of dough into the tartlet molds.
- To prepare the cream, heat the milk, vanilla, and zest until boiling.
- Combine the sugar, egg yolks, and flour in a bowl.
- Pour the hot milk onto the mixture, stir, and continue cooking until it becomes thicker.
- Stuff the tartlets and bake them at 240°C for 12 minutes.
Keep in mind that the true recipe is closely guarded as a trade secret. However, with this method, you can embark on a journey to Lisbon without leaving your kitchen... or perhaps visit the closest Portuguese catering spot instead.