In Portugal, pastel de nata is ubiquitous, yet our most memorable encounter was in Porto, where we couldn't resist devouring an entire box purchased from Manteigaria – Fábrica de Pastéis de Nata.
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The famous Portuguese pastel de nata originated in the early 19th century at the Jerónimos Monastery in Lisbon, where monks used egg whites to starch their clothes and had leftover egg yolks. To avoid waste, they began using the yolks to make pastries, resulting in the creation of this iconic treat.
Recipe: The best original recipe for pastel de nata consists of a flaky, buttery puff pastry shell filled with a rich custard made from egg yolks, sugar, milk, and a hint of vanilla. The custard is baked at high heat until it caramelizes on top, creating a golden, slightly charred finish. The final touch is a sprinkle of cinnamon or powdered sugar for added flavor.
Tip: For the most authentic pastel de nata experience, enjoy it fresh out of the oven at one of Lisbon's traditional bakeries, such as Pastéis de Belém, where they have been serving this delectable treat using their secret recipe for over 100 years.
