Portuguese Natas

Monks of the Jeronimos monastery in Lisbon had a habit of keeping their robes well starched by using a mix of egg whites and boiling water. But with so many yolks going to waste, the more enterprising monks decided to use them in the monastery’s bakery – and the Pastel de nata Portuguese tart was born.

Classic Pastel de Nata

Berry Pastel de Nata

Matcha Pastel de Nata

Chocolate Pastel de nata

Cinnamon Pastel de Nata

Passion Fruit Pastel de Nata

The History

The history of the pastel de nata is a tale of mystery, monks and monasteries, originating in 18th century Portugal.

Monks of the Jeronimos monastery in Lisbon had a habit of keeping their robes well starched by using a mix of egg whites and boiling water. But with so many yolks going to waste, the more enterprising monks decided to use them in the monastery’s bakery – and the pastel de nata was born.

The monks had a hit on their hands and went to great lengths to keep the original recipe a complete secret.

In 1820, a turbulent revolution led to the closure of the monastery but miraculously the recipe survived and the monks relocated to a local sugar refinery to ensure supply of their incredible nata remained uninterrupted. Clearly, they had their priorities in order, as 200 years later the tart is more popular than ever.

Although the original recipe is a closely guarded secret to this day, at Casa de Nata we believe we’ve created the most authentic version ever seen outside of that sugar refinery.

By using the best ingredients; fresh, free-range eggs and milk and no trans fats, we work tirelessly to bake an authenticity you can taste into every tart.