Pastel de nata fully Baked 75g (box 40)

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Unit Weight: 75gr. | Unit/Box: 40 | Defrost: 120' or Oven: 250C for 5'

Tips: We suggest you place the cream pastries in the oven, pre-heated to 250 degrees, for five minutes to ensure they are crispier and crunchier

History: "Pastéis de nata/ Portuguese egg tart were created before the 18th century by Catholic monks at the Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) in the civil parish of Santa Maria de Belém, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns' habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.

Following the extinction of the religious orders and in the face of the impending closing of many of the convents and monasteries in the aftermath of the Liberal Revolution of 1820, the monks started selling pastéis de nata at a nearby sugar refinery to secure some revenue. In 1834 the monastery was closed and the recipe was sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendents own the business to this day.

Since 1837, locals and visitors to Lisbon have visited the bakery to purchase fresh from the oven pastéis, sprinkled with cinnamon and powdered sugar. Their popularity normally results in long lines at the take-away counters, in addition to waiting lines for sit-down service.

Now, they can be purchased in many places all over the world, in bakeries, and sold in many hotels etc." Source - Wikipedia

Storage Temperature -15 º C maximum - 18 º C. Once defrosted do not refreeze.

For information about allergens, Nutritional info and other informations please ask us the tecnical sheet