 The typical appearance of thepastel de nata inLisbon, Portugal | |
| Alternative names | Pastel deBelém Pastries of Bethlehem 葡撻[a] (Cantonese) |
|---|---|
| Course | Dessert |
| Place of origin | Portugal |
| Region or state | Belém,Lisbon (originally); produced worldwide within theLusosphere |
| Created by | Religious of theJerónimos Monastery |
| Serving temperature | Fresh from oven, with cinnamon and icing sugar |
| Main ingredients | Egg yolks |
| Variations | Egg tart,custard tart |
| 1,300 kilojoules (299 kcal) | |
Pastel de nata (Portuguese:[pɐʃˈtɛldɨˈnatɐ]; literally, cream pastry;pl.:pastéis de nata) is aPortugueseegg custard tartpastry, optionally dusted withcinnamon.[1] OutsidePortugal, they are particularly popular in other parts ofWestern Europe, formerPortuguese colonies, such asBrazil,Mozambique,Macau,Goa,Malacca andTimor-Leste and other parts ofAsia. Theegg tart, aCantonese cuisine variant, is often served atdim sum restaurants,Chinese bakeries andHong Kong–style cafes. TheMacanese variant has been adopted byKFC and is available in regions such asmainland China,Hong Kong,Taiwan,Thailand,South Korea andSingapore. InIndonesia, this pastry is especially popular inKampung Tugu,Jakarta, a culturally Portuguese (Mardijker)enclave.[2]
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Pastéis de nata tarts are pastries inspired by an original recipe calledpastéis de Belém, which were created before the 18th century by Catholic monks at theJerónimos Monastery in thecivil parish ofSaint Mary of Bethlehem, in Lisbon.[3] At the time, convents and monasteries used large quantities of egg-whites forstarching clothes, such asfriars andnuns'religious habits. It was quite common for monasteries andconvents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.
In the aftermath of theLiberal Revolution of 1820, following the dissolution of religious orders and in the face of the impending closure of many convents and monasteries, the monks started sellingpastéis de nata at a nearby sugar refinery to bring in revenue. In 1834, the monastery was closed and the recipe sold to the sugar refinery, whose owners opened theFábrica de Pastéis de Belém in 1837. The descendants own the business to this day.[4]
Since the opening ofFábrica de Pastéis de Belém, the original recipe that inspiredpastel de nata varieties is kept in a secret room. TheFábrica de Pastéis de Belém is, therefore, the only place in the world that produces the original pastry that inspired many variations commonly known as "pastéis de nata"; the shop is located just a short three-minute walk from the Jerónimos Monastery.[5] The shop offers both takeout and sit-in services and sells over 20,000 pastéis a day.[6] The tart is often sprinkled withcanela (cinnamon).[citation needed]
In 2009The Guardian listedpastéis de Belém as one of the 50 "best things to eat" in the world.[7] In 2011, following the result of a public vote, the pastry was announced as one of Portugal's Seven Wonders of Gastronomy, further cementing it as one of the country's most popular national dishes.[8]
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