Pastel de nata

Pastel de Nata

Pastel de nata is a popular Portuguese egg tart pastry that originated in the country's capital, Lisbon. The pastries are small, sweet, and often served with coffee or tea. They are a staple in Portuguese bakeries and cafes, and have gained popularity worldwide.

History

The history of the pastel de nata dates back to the 18th century, when they were first made by Catholic monks at the Jerónimos Monastery in Belém, Lisbon. The monks used egg whites to starch their clothes, and the leftover yolks were used to make pastries, including the pastel de nata.

Preparation

The preparation of a pastel de nata involves making a dough, filling it with a custard made from egg yolks, sugar, and cream, and then baking it until the top is caramelized and the crust is crispy. The pastries are often dusted with powdered sugar and cinnamon before serving.

Variations

There are several variations of the pastel de nata around the world. In Macau, a former Portuguese colony, the pastries are known as pastel de nata de Macau and are made with a flakier crust. In Brazil, they are known as pastel de Belém, named after the district in Lisbon where they originated.

Popularity

The popularity of the pastel de nata has spread beyond Portugal's borders. They are now a common sight in bakeries and cafes around the world, from London to New York to Sydney. In 2011, the Guardian named the pastel de nata as one of the 50 best things to eat in the world.

See Also

• Portuguese cuisine
• Egg tart
• List of pastries

References

• Portuguese Food: A Guide to Portugal's Delicious Cuisine
• The History of the Pastel de Nata
• The Guardian: 50 best things to eat in the world

Pastel de nata

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  Pastéis de Belém
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  Tart telur Portugis (Pastéis de nata)
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  Portuguese egg tart in Macau