El lisboeta.
The custard tart Portuguese monks invented before 1834 — blistered top, shattering crust, one bite of Lisbon.
nataNAH-tah
Portuguese/Spanish nata, 'cream' ‹ Late Latin natta'Cream pastry' — monks kept the recipe secret; the name gave it away.
Before 1834, monks at Lisbon's Jerónimos Monastery used leftover egg yolks — whites went to starching habits — to bake little custard tarts. When the monastery closed, the recipe walked next door and became Pastéis de Belém, the most guarded dessert secret in Portugal.
Everyone else's version is called pastel de nata, and the world is better for all of them: caramel-blistered custard in ferociously crisp pastry.
Ours honors the blister. By the piece.
Lisbon's custard tart — invented by monks at the Jerónimos Monastery before 1834: blistered custard in ferociously crisp pastry.
Belém is the guarded original recipe from one Lisbon bakery; everything else on earth is pastel de nata. Ours honors the blister.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
$11
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