Pastel de Nata

A traditional Portuguese custard tart characterized by its crisp, flaky pastry and creamy egg custard filling.

Often enjoyed warm and optionally dusted with cinnamon, these pastries have become iconic representations of Portuguese cuisine.

Historical Background

The origins of pastel de nata trace back to the Jerónimos Monastery in Belém, Lisbon, where Catholic monks created the recipe before the 18th century. The monks utilized leftover egg yolks, a byproduct of using egg whites for starching clothes, to make various pastries. Following the dissolution of religious orders in the 19th century, the monks began selling these tarts at a nearby sugar refinery to generate income. In 1834, the monastery closed, and the recipe was sold, leading to the establishment of the Fábrica de Pastéis de Belém, which remains a popular bakery today, producing over 20,000 tarts daily.