Pastel of Nata Recipe and Origin
We couldn't not tell you about the Pastel de Nata that we enjoyed during our visit to Lisbon. A real temptation, this pastry from Portugal is worth so much praise that we set off on an adventure by investigating its origins, offering you the recipe for pastel de nata dedicated to secrecy but you will also know where to eat the best pasteis de nata in Lisbon.
Origin of the Pastel of Nata
Where did this delicious pastry come from? What is the origin of Pastel de nata? This tartlet has become the emblem of Lisbon, just like the cannelé of Bordeaux.
We have to go back to 1837 in Belém to the Monastery of the Hieronymites when the monks sold their pastry of small tarts with cream at the bakery right next door in the city of Belèm which is now a district of Lisbon. Tourists revel in this new pastry shop: the Pastéis de Belèm
The monks are known not to speak and they quickly understand that their recipe is sacred and must remain well guarded.
Only a few master pastry chefs know it, but for the others, each pastry chef is assigned to only one part of the recipe: one pastry chef makes the dough, the other the cream ...
The origin of nata's pastel does come from Belém, that's why you will always see a long queue at the pastry shop in Belém see our Belem visit.
To see behind the scenes on the making of the Pastel de nata, take a look at this french tv video France2 who took his report into the kitchens of the Belém bakery:
Pastel de Nata recipe
Pastel de Nata - for 20 pasteis
I just tested for Sunday's dessert, I replaced the cinnamon because we don't like it with a vanilla bean split in two, my children have already eaten everything! Great recipe for pastel like the one I ate in Belém.
- Preheat the oven to 240º C. Meanwhile, place the milk, lemon peel and cinnamon sticks in a saucepan, bring to a boil and remove from the heat.
- In a bowl, mix the sugar with the flour and pour into the still hot milk while sifting, stir with the cinnamon sticks.
- Remove the lemon peels and cinnamon sticks and leave to cool for 15 minutes.
- Add the whole eggs and yolks. Stir until the cream is the same colour.
- Return to medium heat and stir until the cream thickens.
- Roll the puff pastry into a baguette. Cut into 3 cm slices.
- With your wet thumbs, make small metal tartlet pans so that the dough fits snugly into the pan to the rim.
- Pour into the baking pans and bake for 20 minutes until the pastéis are golden brown. Serve still hot. You can sprinkle with cinnamon. A treat!
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Founders of Folk-Travel
⛰️ Globetrotters and landscape photographer. We had a passion in common when we met, that of great landscapes. It was enough for us to travel all over the world in search of the most beautiful photogenic spots. We take time for details, authenticity while remaining natural. Back from our road-trips we reveal our best places.
We take time for details and authenticity while remaining natural. Back from our road-trips we reveal our best places.
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