pastel de nata

If you have been to Portugal (and no, Portugal is not part of Spain), you know that the main reference baked good is this infamous custard tart. It’s a real unique treat. The fact that it comes in such a small size tricks us into believing it is not a so sinful one. I guess that’s probably the way the monks guaranteed their place into heaven. All was forgiven and forgotten.

History tells that because in convents and monasteries large quantities of egg whites were used for starching their religious habits, (and also provided the higher classes) they were left with quite a large quantity of egg yolks with which many conventual desserts were made around the country, the pastel de nata being one of the most popular. You can find a few more here.

You must try them with a sprinkle o cinammon accompanied by an espresso: the perfect punishment. The recipe, however, is no longer the monks’ secret. You can have a go by clicking on the image.

I leave you with a video I subtitled into English, which shares the story of this exquisite sweet delicacy by the original recipe keepers: Pastéis de Belém, also short and sweet.

Remember to select English subtitles on the bottom of the video before watching. Hope you like it.