It was the Catholic monks at the Jerónimos Monastery, Lisbon who created the first Pastéis de Nata during the 18th century. At the time, monasteries used large quantities of egg whites to starch clothes and so it was natural that they use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country. During the Liberal Revolution of 1820, the monks started selling their ‘Pastéis de Nata’ to secure revenue and sustenance. When the monastery was closed in 1834, the recipe was sold to the local sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. Since then, both locals and visitors continue to visit the bakery to purchase fresh from the oven Pastéis, sprinkled with cinnamon and powdered sugar.
To experience the real Pastel de nata you should visit this specific bakery: Pastelaria Aloma in Lisbon.
Mimetic is a new generation of specialty fat for incorporation providing real butter sensation.
Topfil with higher fruit content is a good solution to naturally sweeten your product. It contains natural sugar from the fruits and pinch of added sugar.
You crave for some healthy sweets? We revisited the traditional pasties de nata, adding more fruits. We used our new Topfil strawberry loaded with 70% of Senga Sengana strawberries that we gently process to keep their natural taste & color. This filling is without preservatives.
Shelf life: One day
RSP & margin%: Check locally