Pastel de Nata
The pastéis de nata irresistible taste is unforgettable since the first bite.
A rich custard filling nested by crispy layers made from massa folhada.
How it all started:
In the 18th century convents and monasteries used egg-whites for ironing clothes and the leftover egg yolks to make desserts such as pastries. This was the origin of the vast egg based sweet pastry recipes all over Portugal. After the liberal Revolution in 1820 many religious orders, convents and monasteries were closed. To secure some income the monks of Jeronimos Monastery starting selling Pastéis de Nata in a sugar refinery. In 1834 the monastery was closed and the recipe was sold to a sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. As a result the Pasteis de Nata recipes proliferated throughout the country.
Wheat flour, vegetable fat (palm, sunflower, soybean, in proportions variables), water and salt. Filling: Water, sugar, liquid yolk, wheat flour, milk powder, pasteurized whole egg, corn starch, preservatives (sorbic acid and potassium sorbate) and salt.
1st Pre-heat the oven to 230ºC. 2nd Bake at 230ºC for 12 min.
85 Gr (Frozen Product)
Frozen product. Store the product consistently at -18 ° C or lower.
Do not refreeze after defrosting.
All HACCP production standards are guaranteed by the producer who holds IFS and BRC certificates and delivers goods accordingly to food safety conditions.
Frozen warehousing and transportation conditions are certified by professional logistics operators who hold BRC, ISO, HACCP and NIWO certificates and store and deliver goods according to food safety conditions.
Deliveries are in general possible within 48 hours during working days.
Delivery date will be set upon order.
Payment terms are set on invoice.