Pastel de Nata with Cinnamon
The iconic Pastel de Nata sprinkled with cinnamon powder.
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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Pastel de Nata originated in Belém, Lisbon, Portugal, before the 18th century. Monks at the Jerónimos Monastery created the pastries after the closure of religious orders and monasteries were left struggling to survive. They sold the recipe to a sugar refinery, which in turn opened the Fábrica de Pastéis de Belém in 1837. The original recipe is a closely guarded secret, and only a few people know it.
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Pastel de Nata is more than just a pastry; it's a symbol of Portuguese identity and culinary heritage, deeply ingrained in the daily lives of the Portuguese.
Daily Ritual
Enjoyed daily, often with a 'bica' (espresso), Pastel de Nata is a staple in Portuguese cafes and homes.
Celebrations
Present at celebrations and gatherings, the Pastel de Nata is a sweet treat that marks special occasions.
Culinary Pride
A source of national pride, Pastel de Nata represents Portuguese gastronomy and is a must-try for tourists.
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The Pastel de Nata is characterized by a rich, sweet custard filling encased in a flaky, buttery pastry, enhanced with the warmth of cinnamon.
The core flavors come from the creamy custard, which is made with eggs, sugar, milk (or cream), and sometimes a hint of lemon zest. The pastry provides a contrasting texture – crisp and layered. The dusting of cinnamon adds a spicy and aromatic element, complementing the sweetness of the custard.
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Serving Temperature
Best enjoyed warm, ideally straight from the oven or slightly reheated to enhance the pastry's crispness and the custard's creaminess.
Cinnamon and Powdered Sugar
Always dust generously with cinnamon and/or powdered sugar just before eating. This adds a final layer of flavor and visual appeal.
Beverage Pairing
Pairs perfectly with a strong espresso ('bica' in Portuguese) or a glass of fortified wine like Port.
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