![]() ![]() Over 20,000 pastéis de nata are sold each day at the store, which also provides takeout and seating options. The most famous location to purchase pastéis de nata is at the Fábrica de Pastéis de Belém, which is within a 3 minute walk from the Jerónimos Monastery. The original recipe for the pastel de nata has been kept in a secret room since the founding of Fábrica de Pastéis de Belém. The company is still run by the descendants. The formula was sold to a sugar refinery in 1834 when the convent was liquidated, and its new owners established the Belém Pastéis Factory in 1837. Recipes for sweet pastries developed across the nation as a result of monks and convents frequently using leftover egg yolks to bake cakes and pastries.įollowing the Liberal Revolution of 1820, when religious organizations were dissolved and several convents and monasteries faced closure, the monks began selling pastéis de nata at a neighboring sugar factory to raise money. Convents and monasteries at the period utilized a lot of egg whites to starch religious attire worn by friars and nuns. Prior to the eighteenth century, Catholic monks at the Hieronymites Monastery in Lisbon’s Saint Mary of Bethlehem civil parish (Portuguese: Mosteiro dos Jerónimos) produced pastéis de nata. Before learning about the Asian connection, it’s crucial to comprehend the history of pastéis de nata. You may be aware with Chinese egg tarts, but the Portuguese version, called pastéis de nata, is something quite different. ![]() The custard in these tarts, which are buttery, sweet, and baked until the tops are just browned, is aromatic.īecause of their gorgeously burnt custard, which is unusual for Asian desserts, and their buttery, flaky, and crisp crust, these treats stand apart from regular Asian sweets. Portuguese custard tarts are a delectable, flaky pastry that is originated in Portugal, and spread to Macau where it quickly became a local favorite. This pastry is very well-liked in Indonesia, specifically in the Portuguese-speaking (Mardijker) neighborhood of Jakarta’s Kampung Tugu. ![]() KFC also adapted the Macau egg tart or pastel de nata, which is now sold in places like China, Taiwan, and Hong Kong. They are especially well-liked outside of Portugal in other regions of Western Europe, Asia, and ex-colonies of Portugal, including Brazil, Mozambique, Macau, Goa, and East Timor. Portuguese egg custard tart pastry known as pastel de nata may be sprinkled with cinnamon. What Is Portuguese Egg Tart/ Pasteis De Nata? The pastel de nata has an impact on the other, which is from Macau, which at the time was a Portuguese colony. Nearly all of the egg tarts eaten today in Guangzhou and Hong Kong originated in Zhen Guang Restaurant in Guangzhou around 1927. Currently, China produces mostly two types of egg tarts. As a result, department shops produced various egg tart variations that were “Weekly Specials”, drawing inspiration from those from Europe and including a lard-based puff pastry crust and a filling comparable to steamed egg pudding. Pastry chefs at the city’s Western-style department stores were compelled to put up with fresh and innovative goods to entice customers, as Guangzhou’s economy expanded as a result of commerce and interactions with European powers. Due to Guangzhou’s position as the primary port open to European foreign commerce, Cantonese food has been heavily influenced by other cultures. Inspired by several varieties of European custard tart, the egg tart first became commercially available in Guangzhou (Canton), Guangdong province, in the early 20th century. In bakeries, cha chaan tengs, and dim sum establishments, egg tarts are widely marketed. The dish is made up of an exterior pastry crust and loaded with egg custard filling. The egg tart is a type of custard tart that may be encountered in Chinese and Hong Kong-style food and is a combination of English custard tart and Portuguese pastel de nata. Let’s first define an egg tart before we move on to the main topic. ![]()
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