Dear Readers,

Living in Portugal for a year now – it would be highly inappropriate to not acquaint you with one of Portugal’s most loved pastry the Pastel de Nata.

Over 300 years ago it was baked in the ovens of the Jeronimo Monestry in Belem, which is today a UNESCO World Heritage Site. The Nuns and Monks used egg whites to starch their clothes and were left with all the yolks, which they used to make desserts.

However these little treats were still not seen beyond the Monestry walls until the Monestry hit hard days and the Monks had to sell the Pastel de Nata’s to support their expenses until the Monestry eventually closed in 1834.

After the Monestry shut its gate forever the recipe was sold to the owner of a pastry shop called Fabrica de Pasteis de Belem very close to the Jeronimo Monestry. Today the tiny treat is also called Pasteis de Belem.

Ingredients:

60 gm flour

500 ml milk

500 gm sugar

250 ml water

6 egg yolks

Lemon peel

Puff Pastry

Method:

In a sauce pan bring the sugar and water to a boil, when your sugar has dissolved switch off the flame and keep the syrup.

Whisk the flour and milk to a smooth mixture, add the lemon rind and heat it on medium flame to thicken.

Once the flour and milk has thickened add the sugar syrup to it stirring continuously. Remove from heat and set aside.

Now whisk your egg yolks and keep them ready for the next step.

At this point preheat the oven at 200ºC.

Take your puff pastry and roll it like a log then cut into small 2 cm thick pieces and shape them into your muffin mould as thin as possible.

Now mix the egg yolk to the cream you made earlier. Stir well.

Pour it into the mould and there you go……. ready to be baked for 18 mins.

It is very similar to a Custard tart but what makes it so different is its super flaky pastry and really light filling. It tastes best when it is warm.

The original recipe is still kept a secret at the Fabrica de Pasteis de Belem and the pasties are hand crafted in the “secret room”.

Every region in Portugal has their own version of the Pastel de Nata but nevertheless is it one of the county’s all time favourite.

Happy Reading, Happy Cooking!!