I made them for the first time in May 2020, and they’ve turned into my go-to dish for housewarmings, family dinners, and parties. My half-Portuguese father-in-law tasted one, closed his eyes, and said it brought him right back to the Azores. About a dozen people have requested the recipe.
In order to raise money to keep the monastery afloat, the monks began selling their pastries, which before long became a hit. Said monks lived at the Jerónimos Monastery in Belém, a seaside neighborhood west of central Lisbon. It was common for them to use egg whites to starch their clothes when washing translate cupcake to spanish them, but they soon realized that they had a lot of leftover yolks to deal with. The tarts will be a creamy but firm texture on the inside, and lightly crisp and caramelized on the outside. Place in preheated oven and bake for minutes, depending on your oven, or until tops are a nice and golden color.
Visitors line up outside popular bakeries for them. Locals have strong opinions about which places make the best. Personally, I have never had any leftover to freeze… but if I did I would have no problem doing so. I would make sure to reheat in oven before serving too. Once everything is well mixed fill tins about 3/4 of the way. Grease your molds with butter and then dust them with flour.
This next Portuguese dessert may share the same name as a popular cured pork sausage, but it’s got nothing to do with meat. Well, you can’t stay dreaming of tempting Portuguese pastry treats forever. So to help you move from dreamer to traveller, we’ve designed our very own Undertourists Portuguese Pastry Trail.
Pão de ló refers to Portuguese sponge cake and could very well be the most popular cake in the country. Pastel de feijão refers to a crispy Portuguese pastry made with a creamy filling of white beans and ground almonds. It’s a signature pastry of Torres Vedras and is another example of those old Portuguese recipes that remain a closely-guarded secret. Unlike American-style french toast that’s typically eaten only for breakfast, rabanadas are just as commonly eaten for dessert in Portugal.
Generously grease muffin tins with nonstick cooking spray . Then add the sugar syrup , and mix until everything is well-combined. A custard tart is perfect any time of day — breakfast, snack, dessert… but always with a cup of coffee! I love it with a “bica” but many of my friends go for a café con leche (or café com leite should I say!). While you can freeze pasteis de nata, these Portuguese custard tarts are much better when eaten immediately. If you must freeze them, use them within one month and let them come to room temperature before you pop them in a hot oven (400°F/200°C) for a minute or two.
The Manteigaria chain makes great pastel de nata as well. They have outlets in Porto and Lisbon, including one at the famous Time Out Market in Lisbon’s Cais do Sodre district. Outside of Portugal, pastel de nata is popular in Western Europe, Asia, and in the former Portuguese colonies of Brazil and Macau.