Pastel de Nata
A traditional Portuguese egg custard pastry, known for its flaky crust and creamy filling.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pastel de Nata originated before the 18th century in Belém, Lisbon, at the Jerónimos Monastery. During the Liberal Revolution of 1820, all convents and monasteries in Portugal were shut down. To survive, the monks started selling the pastries at a nearby sugar refinery. In 1837, the refinery owners bought the recipe and opened the Fábrica de Pastéis de Belém, which still operates today and is famous worldwide for its Pastéis de Belém.
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Pastel de Nata is deeply ingrained in Portuguese culture, representing a symbol of national pride and culinary heritage. It is enjoyed at any time of day, from breakfast to dessert, and is often accompanied by a small espresso coffee (bica).
National Icon
Pastel de Nata is considered a national icon, representing Portugal's rich culinary history and traditions. It is a beloved treat for locals and a must-try for tourists visiting the country.
Social Ritual
Enjoying a Pastel de Nata is often a social ritual. People gather in cafes to savor the pastry with friends and family, creating a sense of community and connection.
Everyday Indulgence
Unlike some pastries reserved for special occasions, Pastel de Nata is an everyday indulgence in Portugal. It is readily available in bakeries and cafes throughout the country and enjoyed by people of all ages and backgrounds.
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The Pastel de Nata is a delightful blend of creamy sweetness and flaky pastry with a hint of cinnamon and lemon.
The core flavors come from the rich, egg custard filling, which is sweet but not cloying, and possesses a creamy texture. The crust, a laminated pastry, provides a buttery, flaky counterpoint. A dusting of cinnamon adds warmth and spice, while a subtle hint of lemon zest brightens the overall flavor profile. The high-heat baking process creates caramelized spots on the custard's surface, adding a touch of bitterness that balances the sweetness.
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Serve Warm
Pastel de Nata is best enjoyed warm, ideally straight from the oven. The warmth enhances the flavors and makes the pastry even more delightful.
Cinnamon and Powdered Sugar
Always dust your Pastel de Nata with cinnamon and powdered sugar before eating. These additions complement the flavors of the custard and pastry.
Pair with 'Bica'
Order a 'bica' (a small espresso) to accompany your Pastel de Nata. The strong coffee balances the sweetness of the pastry perfectly.
Freshness Matters
Opt for Pastel de Natas from bakeries or shops that are known for making them fresh daily. The fresher the pastry, the better the taste.
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