These Portuguese cinnamon and lemon tarts, known as Pastéis de Belém or Pastel de nata and are a real treat. Perfect as an afternoon snack with a cup of coffee or tea. Quick and easy to make using pre-made puff pastry. This recipe makes about 25-28 muffin-sized tarts.
The History of Pastéis de Belém
The history of Pastéis de Belém started with the monks of the Jerónimos Monastery at the beginning of the Nineteenth Century, in Belém, a current district of Lisbon. The liberal revolution in the 1820s forced convents and monasteries in Portugal to shut down and expel their labours. In an attempt at survival and earning an extra income during this time, the monks of the Jerónimos Monastery started selling sweet pastries to a nearby sugar refinery and store.
These pastries rapidly became known as ‘Pastéis de Belém’ and when the Monastery was forced to close in 1834, the recipe was sold to the sugar refinery opened the first Fábrica de Pastéis de Belém, the Belém bakery in 1837. The descendants of the original founders still own and run the business to this day.
Pastéis de Belém and Pastel de nata across the world
The cuisine across the world was influenced by Portuguese traders during the 16th century, and Pastéis de Belém known in many places as Pastel de nata is one of these. In addition to the traditional form of the pastry, some variations have been developed especially for the different regional markets. For the Japanese market, the Pastel de nata was made with added green tea for a more customized flavouring. This green tea pastel de nata was eventually exported to South Korea and other Asian markets.
These pastries can now be found worldwide and are a favourite treat for many across the globe. Over the years there have been many varieties and equally many ways of serving this treat. For many, the classic will always be a favourite. Often topped with cinnamon and sugar to give it an extra crunch and flavour.
Easy recipe for Pastéis de Belém
This recipe uses pre-made puff pastry, but it is even better if you make your own pastry. A special type of aluminium tins is used to make the classic Pastéis de Belém, which are wide at the top and narrow at the bottom. These are available online, but you can use aluminium muffin tins or a silicone muffin tray as well.
You need:
4 egg yolks
50 grams cornstarch
100 grams of white sugar
500 ml Full fat Whipp Cream 35%
1 Cinnamon stick
The peel of one lemon
2 sheets of puff pastry about 400 grams
How you make them:
Add the cinnamon stick, lemon peel and most of the whipping cream to the pot and place over medium heat. Leave about 50 ml of cream for later.
When the cream is hot and almost boiling, stir in the sugar and let it dissolve and come to a boil.
After the cream has come to a boil, remove the cinnamon stick and lemon pile.
In a separate bowl, add the egg yolks and the rest of the cream and wish until combined.
Add the flour to the egg mixture and stir well until there are no lumps in the mixture.
Remove the heated cream from the stove and pour in the egg and flour mixture.
Wish well so that the egg doesn't split, and set aside.
Roll out the puff pastry and cut it slightly smaller than the aluminium muffin cups or the muffin tray.
Carefully press down the pastry into the muffin cups and pour in the cream mixture about ¾ of the way to the top.
Bake the pastry in the middle of the oven at 210 degrees Celcius for about 25-27 minutes until slightly golden in spots on top.
Let the tarts completely cool before removing the muffin tins and serve with a cup of coffee or tea.
Give this wonderful and classic Portuguese recipe a try at home
This recipe makes about 25-28 muffin-sized tarts and uses pre-made puff pastry to make it super quick and easy to make at home. Great as an afternoon snack, with a cup of coffee or tea, served with or without cinnamon sugar.
