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Pastel de nata

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Pastel de nata
The typical appearance of the pastel de nata in Lisbon, Portugal
Alternative namesPastel de Belém
Pastries of Bethlehem
葡撻[a] (Cantonese)
CourseDessert
Place of originPortugal
Region or stateBelém, Lisbon (originally); produced worldwide within the Lusosphere
Created byReligious of the Jerónimos Monastery
Serving temperatureFresh from oven, with cinnamon and icing sugar
Main ingredientsEgg yolks
Variationsegg tart, custard tart
Food energy
(per serving)
c. 300 per 100 grams (3.5 oz) kcal

Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl.: pastéis de nata) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon.[1] Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, Thailand and Singapore. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave.[2]

History

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Pastel de nata (locally known as tart telur Portugis) in Malaysia

Pastéis de nata tarts are pastries inspired by an original recipe called Pastéis de Belém, which were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Saint Mary of Bethlehem, in Lisbon.[3] At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents 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 the Liberal 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 selling pastéis 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 the Fábrica de Pastéis de Belém in 1837. The descendants own the business to this day.[4]

Pastéis de Belém being produced

Since the opening of Fábrica de Pastéis de Belém, the original recipe that inspired pastel de nata varieties is kept in a secret room. The Fábrica 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] Usually the tart is sprinkled with canela (cinnamon), and often accompanied with bica (a strong espresso coffee).[citation needed]

In 2009 The Guardian listed pastéis 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]

Portuguese egg tart in Macau

See also

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Notes

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  1. ^ Yale: pòuh tāat, literally "Portuguese tart"

References

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  1. ^ Julian Baggini (18 February 2015). "Custard tart fight: can the British version ever compete with Portugal's pastéis de nata?". The Guardian.
  2. ^ "3 KUDAPAN KHAS JAKARTA HASIL AKULTURASI BUDAYA". infobudaya.net (in Indonesian). 2017-09-18.
  3. ^ Santos, Nina (26 February 2017). "A Brief Introduction to Pastel De Nata, Portuguese Custard Tarts". Culture Trip. Retrieved 2019-11-12.
  4. ^ "175 anos de pastéis de Belém [175 years of pasteléis de Belém]". Correio da Manhã (in Portuguese). 12 August 2012. Retrieved 2018-06-06.
  5. ^ "Jeronimos Monastery, Lisbon". www.golisbon.com.
  6. ^ "Pastéis de Belém: A Taste of History". 2016-05-27.
  7. ^ Fox, Killian (13 September 2009). "The 50 best things to eat in the world, and where to eat them (The Guardian)". London.
  8. ^ Pastel de Nata wetravelportugal.com. Retrieved 9 July 2022.

Bibliography

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