The delights of the pastel de nata
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After a rigorous three-day competition in Lisbon, the 12 finalists of the 15th edition of the Best Pastel de Nata 2024 have been officially announced.
With esteemed judges evaluating such characteristics as appearance, touch of the dough, flavour and consistency of the dough, filling and overall taste, the pastel de nata is taken very seriously.
But what is it about this world-famous sweet treat that epitomises Portugal?
Named by the Guardian in 2009 as one of the 50 best things to eat in the world, the tart has a fascinating history.
These cinnamon-sprinkled rich egg custard tarts with flaky pastry, were first made before the 18th century by monks from the Jerónimos Monastery in Lisbon’s Belem district. In those days, convents and monasteries used large quantities of egg whites to starch the nuns’ habits. After the Liberal Revolution of 1820, many religious orders were dissolved, and numerous convents and monasteries were at risk of closing. To generate income, monks began selling small, sweet tarts using the yolks, known as pastéis de nata, at a nearby sugar refinery. In 1834, the monastery was shut down, and the recipe was then sold to the sugar refinery.
Three years later the refinery owners opened the bakery, Pastéis de Belém, which is still open today with its secret recipe that originated from the monastery. And, it is run by descendants of the original owners.
The monastery is a major tourist hotspot and a UNESCO World Heritage Site.
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Published in: Guide to Portugal / Miscellaneous / Portuguese Life