Pastéis de Nata
Traditional Portuguese custard tarts. Crispy pastry filled with creamy custard.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Vida e Caffè
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Pastéis de Nata originated before the 18th century in Belém, Lisbon, at the Jerónimos Monastery. Monks used egg whites to starch clothes, leaving them with excess egg yolks. To use the yolks, they created pastries, eventually perfecting the Pastéis de Nata. After the extinction of religious orders following the Liberal Revolution of 1820, the monastery sold the recipe to a nearby sugar refinery, which opened the Fábrica de Pastéis de Belém in 1837. This bakery still exists today and is famous for its Pastéis de Belém.
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Pastéis de Nata are deeply embedded in Portuguese culture, representing a cherished national icon and a symbol of culinary tradition.
Everyday Indulgence
Pastéis de Nata are a common and affordable treat enjoyed daily by people of all ages and backgrounds. They are often consumed as a breakfast item, afternoon snack, or dessert.
Tourist Attraction
The Fábrica de Pastéis de Belém is a major tourist attraction in Lisbon, with people from all over the world queuing to taste the original recipe Pastéis de Belém, still made according to a secret method.
Family and Tradition
The consumption of Pastéis de Nata is often associated with family gatherings and celebrations. Learning to make them is a valued skill passed down through generations, though the original recipe remains a closely guarded secret.
National Pride
Pastéis de Nata are seen as a symbol of Portuguese culinary heritage and are proudly served in cafes and restaurants throughout the country. They represent a connection to history and a sense of national identity.
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The flavor profile of Pastéis de Nata is a delightful combination of sweet, creamy custard and flaky, buttery pastry, often enhanced by a sprinkle of cinnamon.
The primary flavor comes from the rich, eggy custard filling, which is subtly sweet and vanilla-infused. The crisp, multi-layered pastry provides a buttery, slightly salty contrast to the sweet custard. A dusting of cinnamon adds warmth and aromatic complexity, enhancing the overall taste experience. The slight char on top provides a hint of bitterness that balances the sweetness.
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Serving Suggestions
Pastéis de Nata are best served warm, ideally fresh from the oven. Always have cinnamon and icing sugar available for sprinkling on top to taste.
Pairing
Pair Pastéis de Nata with a strong espresso (bica) for a classic Portuguese experience. They also complement a glass of port wine nicely.
Storage
If not consumed immediately, store Pastéis de Nata in an airtight container at room temperature. To reheat, warm in a low oven for a few minutes to restore the crispness of the pastry.
Freshness is Key
The fresher the Pastéis de Nata, the better the flavor and texture. Look for pastries that have a vibrant golden color and a slightly charred top.
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