Pasteis de Nata Baked
$20.64
*All our products are frozen and will be ship frozen with dry ice.
Don't forget to store them in a freezer upon reception.
Product description below
Pasteis de Nata
ES.Pasteis de Nata / EN. Curstard crème tarts
The pastéis de nata were created before the 18th century by Catholic monks at the Hieronymites Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Saint Mary of Bethlehem, in Lisbon.
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. “Following the extinction of the religious orders and in the face of the impending closure of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820, the monks started selling pastéis de nata at a nearby sugar refinery to bring in some revenue. In 1834, the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendants own the business to this day.
Following the extinction of the religious orders and in the face of the impending closure of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820, the monks started selling pastéis de nata at a nearby sugar refinery to bring in some revenue. In 1834, the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendants own the business to this day. In 2009 The Guardian listed pastéis de Belém as one of the 50 “”best things to eat”” in the world.”
Learn more about the history of this dessert on this page.
Cooking Instruction
- Preheat the oven to 392ºF (200ºC).
- Remove the frozen product from the package and place the tarts, in their aluminium mould, directly on a baking tray in the middle position of the oven.
- Let the tarts thaw and heat in the oven for 18 – 20 minutes
- Remove the tarts from the oven, then remove them from their aluminium mould and place them on absorbent paper before serving.
- Personalize your cream cakes by sprinkling them with cinnamon and powdered sugar to taste.
Additional information
| Weight | 6 lbs |
|---|---|
| Type | 6 Pasteis de Nata |
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