Pastel de Nata/Pasteis de Nata
The Pastel de Nata/Pasteis de Nata is a traditional Portuguese pastry (a.k.a. Portuguese Custard Tart, based on a Portuguese recipe from the XVIII century), filled with a traditional egg custard. Blasted at 300°C, making the custard boil, the result is a beautifully smooth, creamy filling with a slightly burned top and a light and crisp puff pastry as a base.
Madeira Patisserie was the first Portuguese pastelaria, that helped popularise Pastéis de Nata in Britain. Using high quality fresh ingredients Madeira Patisserie brought this to London in the 1980’s and now they can be purchased in many places all over the United Kingdom.
Filling: Fresh Semi-Skimmed Milk, Whole Egg and Yolk, Sugar, Wheat and Corn Flour.
Puff Pastry: Wheat Flour, Water, Non Hydrogenated Vegetable Margarine.
- Freshly Baked Daily
- Handmade in London
- Fresh High Quality Ingredients
- Fresh Semi Skimmed Milk
- Real Eggs
- No Added Colourings, Preservatives or Additives
- Free From Genetically Modified Ingredients
- Free of HFCS (High Fructose Corn Syrup)
- Trans Fat Free
All Day Serving
Traditionally the Nata goes splendidly with coffee or tea and cam be sprinkled with cinnamon and powdered sugar before serving.
- Eat them at Breakfast;
- As a Snack;
- At Tea Time;
- or as Dessert.
The Madeira’s Pastel de Nata is one of the pastries with fewer calories – averaging 269 kcal/100g.
- Delivered Wholesale to your door 7 Days a Week – ready to
- Frozen and easy to prepare. No waste bake as you go.
- Food Hygiene – Scores on the Doors – 5 Stars
- Accreditation * Madeira has the NSF International Product Quality Assurance Standard Grade A
Freshly Handmade Daily, Frozen Part Baked or Fully Baked
Our Pastel de Nata is freshly baked daily. We also supply a frozen-to-oven solution of Part Baked or Fully Baked Pastel de Nata. It takes about 12 minutes to be ready to be consumed, using a regular oven.
Storage Conditions and Shelf Life
As a fresh product at ambient temperature it should be consumed within 24 hours.
As a frozen product it has 12 months shelf life. Storage conditions are in a closed package in the freezer at -18C. Once defrosted, the Pastel de Nata should be prepared and consumed within the next 24 hours.
”The Guardian …. The 50 best things to eat in the world”
”Creamy, flaky custard tarts – served warm with cinnamon – are one of Portugal’s great culinary gifts to the world”.
The Pastéis de Nata were listed in 15th place.
Fox, Killian (13 September 2009). “The 50 best things to eat in the world, and where to eat them (The Guardian)”. London
Pastéis de Nata were created before the 18th century by Catholic Benedictine monks at the Jerónimos Monastery (Mosteiro dos Jerónimos) in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, (such as nuns’ habits and to dye their robes white). 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 Portugal.
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.
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