Pastel de Nata, a brief history

A brief history of Pastel de Nata

The main ingredient of many Portuguese cakes is egg yolk, and we have heard a couple of different reasons for this and both are likely.

The first reason is that the recipes originated from the nuns and monasteries in the Middle Ages when the nuns used copious amounts of egg white to stiffen their habits. They then put the surplus egg yolks to good use by making scrumptious cakes which they sold to help fund their monasteries. In particular, the first and most famous café which sells Pastel de Nata is in Belem and is located adjacent to the Jeronimos Monastery.

The second reason and perhaps as a continuing trend, in the 18th and 19th centuries Portugal had an extensive egg production as the whites of eggs were exported to be used as a purifier in the process of making white wines. The excess egg yolks combined perfectly with imported sugar cane and the tradition of egg based Portuguese sweet cakes and Pastel de Nata were born.

All you need to know about Pastel de Nata

As sure as night follows day you will see and eat a Pastel de Nata when you’re in Lisbon. These are the traditional custard cakes you see in the windows of all the cafes in Lisbon and they are delicious. Pastel de Nata are the perfect accompaniment with your coffee and are eaten by locals as breakfast, a mid morning snack or as treat in the afternoon. You can buy them individually and stand at the counter and munch on one or why not buy a sleeve of six Pastel de Nata and bring them home as a treat and share your Lisbon experience with friends and family.

Pastel de Nata are best served fresh and some of the cafes in Lisbon have their own bakeries and we will tell you the best places to try some. When you purchase your Pastel de Nata, you will likely be offered a shaker or sachet of caster sugar or cinnamon to sprinkle over them to enhance the flavours but be sure not to sprinkle too much as to overpower these beautiful cakes.