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Secrets of monks: Pastel de Nate as in Portugal

Small, bastard and has a crispy multi-leaf tartlet filled with a soft and sweet cream.

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Meirav Shiner-Danchenko

Thursday, August 12, 2021, 6 p.m.

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Small and bastard.

The Pastel de Belem (Photo: Nimrod Saunders)

Small, bastard and has a crispy multi-leaf tartlet filled with a soft and sweet cream - the Pastel de Nata also known as the Pastel de Belém is considered the ultimate delight.

The Pastel de Nata was made by pilgrim monks from France who settled in the Geronimos Monastery in the Belem district (Bethlehem) in western Lisbon. Their clothes and church clothes were bleached and polished with egg white and from the remaining yolks they made egg cream (known today as patisserie cream). The rich cream was filled with tartlets made of puff pastry that the monks from the French patisserie knew.

The church needed extra income and the monks for more employment, so the baking solution soon became a success for everyone.

After the monastery closed and the monks were expelled, the secret recipe was transferred to a nearby sugar distillery that sold the famous cakes under the name Pastel de Belem.

The Portuguese cakes soon captured the hearts of the locals and visitors who frequented the nearby port and over the years they will become the traditional national pastry and the pride of the province.

For more sweet treats:

As in France: Butter almond cakes

Pleasant curling: Brioche stuffed with ricotta and caramelized apples

Cape of sweet hope: buttery vanilla pudding

More on the same topic

Swedish celebration: rolls with a corrupt filling

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The pastry does not require much fuss and is also not too sophisticated.

Millions of locals and tourists every year make no mistake.

It’s hard to resist a pastry made up of two textures so contrasting that make up the perfect whole.

Important Note:

Since this is a home bakery it should be taken into account that the results will look slightly different from the original.

The dishes in Portugal are slightly deeper and wider than a dent mold and the baking is done in a stone oven at a high temperature of 280 degrees - which equates a deep color to the dough as well as dark brown spots on the cream.

At home you can try baking in flatter round pans, up to 10 cm in diameter, at a high static temperature of 250 degrees (top and bottom grill) for 18 minutes. Either way, I guarantee the taste in home baking will not fall short of what you experienced in Portugal.

Pastel de Nate

Recipe By: Meirav Shiner, Walla!

Food

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• 30 minutes work

• 40 minutes total

• Easy to prepare

• 20 units

• vegetarian

• milky

• Pastries

• desserts

• kosher

The kind of pleasures that only monks can create.

Pastel de Belem (Photo: Nimrod Saunders)

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Ingredients

• For a socket mold or tartlet molds 6-8 cm in diameter

  • 1 pack puff pastry and thawed overnight in the refrigerator

• For the stuffing:

  • 4 large egg yolks

  • 1 egg

  • 1 cup sugar (200 g)

  • 4 tablespoons cornflour

  • 750 ml for milk

  • 2 teaspoons quality vanilla extract

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Preparation

How to make pastel de nate?

• 1 The

  dough:

  Open the sheet of puff pastry, remove the plastic wrap and dust with a little flour on both sides.

  Roll to a thickness of 3 mm, roll the dough again and wrap in a towel. Put back in the refrigerator.

  Roll to a thickness of 3 mm, roll the dough again and wrap in a towel (Photo: Nimrod Saunders)

• 2

  Meanwhile, prepare the cream: In

  a medium bowl, whisk together the egg, egg yolks, sugar and cornflour until smooth.

  Add a third of the amount of milk (250 ml), stir and set aside.

• In a medium cauldron, bring the rest of the milk (500 ml) to a boil. Remove from the heat and add the batter we prepared while whisking. Return the cauldron to the heat and cook over medium-low heat while whisking until the texture becomes thick and glossy. Add the vanilla extract and mix well.

  Return the pot to a low heat, and cook with constant stirring (Photo: Nimrod Saunders)

• 4 Remove the cauldron from the heat and immediately transfer the cream into a flat glass vessel (like a pyrex).

  Cover with cling film right on the cream itself so that no crust forms during cooling.

  Refrigerate for half an hour.

• 5

  Prepare the pancakes:

  Take the dough out of the refrigerator and slice into 1 cm thick pieces. Powder a work surface and roll each piece into a circle.

• 6 Place the circles in the socket molds, press firmly to the bottom and sides and pour the cream into the dough sockets, up to 2/3 of the height.

• 7 Bake at a high heat of 220 degrees for about 30 minutes until the filling is slightly scorched on the sides and the pancake gets a dark caramel brown hue.

• 8 Remove from the oven, remove immediately and place the pastries on a cooling rack (caution! The pastries are boiling and this should be done more carefully).

  Serve the pastries at room temperature.

• 8

  Storage: The

  pastries are delicious and good on the day of baking or up to 24 hours later.

  It is not recommended to keep in the refrigerator.

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Conversion calculators

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  From "litarchus" to "litarchus"

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