There are many ingredients that make for a great holiday in Portugal. The sunny weather, golden beaches, great wine and the friendliness of the people spring to mind. However, one key element that must never be overlooked is a crisp, freshly baked pastel de nata. Although you can now find pastéis de nata – or Portuguese custard tarts – the world over, they somehow never taste as good as when they’re eaten in a Portuguese setting.
Literally translated as cream pastries, a good pastel de nata is best eaten warm. It should have a crisp, crunchy puff pastry case and a smooth textured filling – not too runny – and the flavour should not taste of egg. Think more of French crème brulée than English egg custard. The top should be slightly caramelised, sometimes with a sprinkling of cinnamon.
The origins of pastel de nata are said to come from the Jerónimos Monastery in the parish of Belém in Lisbon. Back in the 18th century, the Catholic monasteries and convents used large quantities of egg white for starching the friars’ and nuns’ religious habits. The leftover egg yolks were often used to make pastries and sweets. In 1834, facing closure, the Jerónimos Monastery sold its Pastel de Nata recipe to the nearby sugar refinery, whose owners opened a factory to make the custard tarts, which they called Pastéis de Belém.
The descendants still own the Fábrica de Pastéis de Belém, and the factory sells around 20,000 pastéis de nata a day. Their shop, which offers takeaway or eat-in service, is situated just a short walk from the Jerónimos Monastery, near the waterfront in Lisbon. Make sure you visit on your next trip to Lisbon.
Fairways members and guests don’t have to venture that far for their little taste of heaven, because pastéis de nata are available from our on-site grocery store. It’s a good idea to order in advance if you can, because freshly baked is always best!
Just let Sonia or her team know and they’ll pop some in the oven for you to pick up 20 minutes later.
