Complete guide to the best Pasteis de Nata
Pasteis de Nata challenge around Quinta do Retiro
Pastéis de Nata: A Portuguese Culinary Icon
What it is: Pastel de nata (singular) Pastéis de nata (plural) are small Portuguese cream tarts consisting of a crisp, puff pastry shell filled with a creamy, sweet, egg custard-like mixture. The topping is traditionally lightly caramelized (burned) by intense heat. They are often sprinkled with cinnamon and/or powdered sugar and eaten warm.
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History
Their origins date back to before the 18th century in the Mosteiro dos Jerónimos (Hieronymites Monastery) in Belém, Lisbon. Here, monks used egg whites to starch clothes (with the starch). They used the leftover egg yolks to make pastries and cakes, including a predecessor to the Pastel de Nata.
After the Liberal Revolution of 1820, many monasteries in Portugal were closed. To support themselves, the monks of the Hieronymite Monastery began selling their sweet pastries. In 1837, the first “Pastéis de Belém” factory opened near the monastery. The original recipe remains a closely guarded secret and is only made locally in Belém (where they are called Pastéis de Belém). Elsewhere in Portugal and the world, they are called Pastéis de Nata.
The pastry became a national symbol and is now known worldwide, thanks in part to the Portuguese diaspora.
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How are they made? (Traditional process)
Making authentic Pastéis de Nata is a craft, but a simplified version can be made at home.
1. The dough:
Traditionally, puff pastry (massa folhada) is used. The dough is rolled out very thinly and then tightly rolled (like a Swiss roll). This roll is cut into slices, each of which is pressed into a muffin tin. This creates the many, extremely thin layers during baking.
2. The filling (cream):
· The filling consists of a mixture of:
· Sugar, water, and sometimes lemon zest (to make a simple syrup).
· Flour or cornstarch as a binding agent.
· Egg yolks (the essential!).
· Whole milk and sometimes cream.
· Possibly vanilla or lemon flavoring.
· The syrup and milk mixture are gently combined to prevent curdling, after which the egg yolks are added.
3. Shaping and baking:
· The pastry cases are filled ¾ full with the cream.
· They are baked in a very hot oven (around 250-300°C) – often with only bottom heat or in a special convection oven. This is crucial for the characteristic caramelized, mottled top while the pastry crisps. The baking sheet is often placed high in the oven, directly under the grill, for the final “burning.”
4. Serving:
They are eaten lukewarm, sprinkled with cinnamon and/or powdered sugar.
Pasteis de Nata are more than just a pastry; they are a delicious piece of Portuguese history and culture. Enjoy!
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Where to try them?
The most legendary place is Antiga Confeitaria de Belém in Lisbon, where the original recipe has been used since 1837.
You’ll find a version in almost every pastelaria (pastry shop) in Portugal.
You no need to goto Lisbon to try Pasteis de Nata; at Quinta do Retiro you can enjoy everyday fresk Pasteis de Nata from our local backery.
We find it a challenge to find the best Pasteis in the region, so we give you a few hints where to find the best Pasteis de nata around Quinta do Retiro:
- Backery ‘Finata’ in Vila do Mato (Also on the sunday-market in Tabua): https://maps.app.goo.gl/EBJ167TrJ9wG3cTN9
- Cafe Portugal at the traditional square in Oliveira do Hospital: https://maps.app.goo.gl/Wjgyt2AvjCAw1izW6
- Cafe Jardim at the traditional square in Oliveira do Hospital: https://maps.app.goo.gl/AgzwppsXQyBSqWQ3A
- Cafe ‘Braspordoce’ in Tabua: https://maps.app.goo.gl/8FYL2WHgbv7SjQ2H6
Which ones taste the best? Find out yourself! But remember: a day without a Pasteis is a day without life. 🙂