History of Pastel de Nata

Pastel de Nata (plural: Pastéis de Nata) is a traditional Portuguese custard tart with a flaky, buttery crust and a creamy egg-based filling, often sprinkled with cinnamon and powdered sugar. It is one of Portugal’s most iconic and beloved pastries, with a history that dates back over 200 years.

Origins in the Monastery

The story of Pastel de Nata begins in the early 19th century in **Lisbon**. The pastry is believed to have been created by monks at the **Jerónimos Monastery** in the district of **Belém**. At that time, monasteries and convents in Portugal were known for their expertise in baking, and egg yolks were a common ingredient due to their widespread availability. Egg whites were used for starching clothes or for making wine, leaving a surplus of yolks, which were then used in baking and custard-based desserts.

Monks at the Jerónimos Monastery used egg yolks to create the rich, creamy custard filling for their tarts. The flaky crust is thought to have originated from techniques in French patisserie. The recipe was a closely guarded secret for many years, passed down through the generations of monks.

Commercialization of the Recipe

In 1834, after the dissolution of religious orders in Portugal, many monasteries were closed, and the monks sought alternative sources of income. The monks from Jerónimos Monastery sold the secret recipe to a nearby sugar refinery. The owners of the refinery opened the **Fábrica de Pastéis de Belém** in 1837, just a stone’s throw from the monastery, to produce and sell these custard tarts to the public. The shop, located in **Belém**, continues to be a popular destination for locals and tourists alike and is famous for producing the original Pastéis de Belém.

Global Fame

Though the original **Pastéis de Belém** recipe remains a closely guarded secret, versions of the custard tart, known as **Pastéis de Nata**, spread across Portugal and eventually around the world. Today, Pastéis de Nata can be found in Portuguese bakeries around the globe, from Europe to Asia and the Americas. Despite regional variations and adaptations, the essence of the tart—a crisp, flaky crust filled with a creamy, slightly caramelized custard—remains largely unchanged.

The pastry gained global attention with the rise of Portuguese communities in countries like Brazil, Angola, and Macau, where they were introduced by Portuguese immigrants. In Macau, the Portuguese egg tart has even become a culinary staple, often with a slight twist in its preparation.

Modern Popularity

Today, Pastel de Nata is more than just a beloved pastry in Portugal; it has become a symbol of Portuguese culture and culinary heritage. Lisbon’s streets are lined with cafes and pastry shops serving fresh Pastéis de Nata, and the pastry continues to be a favorite treat with coffee (often known as **bica** in Lisbon). Whether enjoyed warm and fresh from the oven or as a packaged treat from a bakery, the Pastel de Nata remains a culinary ambassador of Portugal’s rich gastronomic traditions.