The history of pastel de nata dates back to the 18th century, at the Jerónimos Monastery in Belém, Lisbon. Monks and nuns of that era used large quantities of egg whites to starch their clothes and habits. With so many leftover yolks, they began creating sweet recipes – and thus the pastel de nata was born.
In 1820, with the Liberal Revolution, many convents and monasteries in Portugal were closed. The monks of Jerónimos Monastery, in an attempt to survive financially, began selling the pastries at a nearby sugar refinery.
In 1837, the recipe was sold to businessmen who opened the famous "Fábrica de Pastéis de Belém" (Pastéis de Belém Factory), which exists to this day. The original recipe remains secret, known only to a few master pastry chefs who work in a "secret workshop" inside the factory.
Although thousands of pastry shops in Portugal and around the world sell pastéis de nata, the original Pastéis de Belém recipe remains closely guarded. Only three people know the complete formula, passed down from generation to generation.
Today, the pastel de nata has conquered the world. From Macau to London, from New York to Tokyo, this small Portuguese pastry has become an ambassador of Portuguese culture. In Lisbon, you can find pastéis de nata in practically every pastry shop, each with their own special version.
How to Eat an Authentic Pastel de Nata
The Portuguese have their preferences: some sprinkle it with cinnamon and powdered sugar, others prefer it plain. Ideally, eat it while still warm, accompanied by coffee. The pastry should be crispy and the custard creamy with a slightly caramelized top.
Local tip: To try the authentic Pastéis de Belém, go early in the morning to avoid the huge tourist queues. But don't worry – there are excellent pastéis de nata all over Lisbon and Porto!
Want to discover the best places to try pastéis de nata and much more? Explore our digital guides to Lisbon and Porto with authentic local recommendations!
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