The History of Pastel de Nata: A Portuguese Tradition

In short: The pastel de nata was born at the Hieronymites Monastery in Belém, near Lisbon. After the religious orders were dissolved in 1834, the recipe passed to Domingos Rafael Alves, who opened the Fábrica dos Pastéis de Belém in 1837, still open today. Everywhere else, the same tart is called pastel de nata.

Monastic Origins: Born in Belém

Born in the kitchens of the Mosteiro dos Jerónimos in Belém, the pastel de nata is far more than a pastry: it is a piece of heritage. In the 19th century, monks used egg whites to starch their religious garments, and the leftover yolks were turned into the silky custard that has made the whole of Portugal famous.

1837: The Birth of the Fábrica dos Pastéis de Belém

After the liberal revolution of 1820 and the closure of the Portuguese monasteries in 1834, the monks found themselves without income. They sold their secret recipe to a local merchant, Domingos Rafael Alves, who in 1837 founded the legendary Fábrica dos Pastéis de Belém, still in operation today in Lisbon. The original recipe remains jealously guarded there, passed on to only a few initiates.

The Pastel de Nata Conquers the World

Carried by the Portuguese diaspora, the pastel de nata left Lisbon to conquer Paris, London, and now Brussels. Its popularity keeps growing: it is regularly cited among the world's best pastries by international culinary guides.

A Jealously Guarded Secret

Since 1837, the exact recipe of the Fábrica dos Pastéis de Belém has never been made public. Only a handful of master pastry chefs, known as the "masters of the secret", know the exact proportions and the precise lamination technique. They work in a room separated from the rest of the workshop, hidden from view, a practice that continues to this day in Belém. This scarcity of genuine know-how explains why so few pastry shops in the world manage to faithfully reproduce the very particular contrast between a crackling puff pastry and a melting custard lightly caramelised on top.

A Tradition That Travels with the Portuguese Diaspora

Throughout the 20th century, Portuguese emigration carried the pastel de nata far beyond the country's borders: to France, Belgium, Luxembourg, wherever Portuguese communities settled. In Brussels, the community settled in Saint-Gilles, then in Ixelles, around Place Flagey, and artisanal Portuguese pastry is now part of daily life there, passed down from generation to generation, shop after shop.

Frequently Asked Questions About the Pastel de Nata

Where does the pastel de nata come from?
It was born in the 19th century in the Hieronymites Monastery, in Belém, a district of Lisbon.

What is the difference between pastel de nata and pastel de Belém?
"Pastel de Belém" refers to the version made according to the original secret recipe of the Fábrica dos Pastéis de Belém in Lisbon. "Pastel de nata" is the generic name used everywhere else, including at Wooly.

The Pastel de Nata at Wooly, Today

At Wooly, we carry on this tradition with house-made puff pastry worked with butter and a custard made from fresh egg yolks and whole milk, baked at high temperature to get the caramelised surface that is the signature of a true pastel de nata. At Wooly, batches come out of the oven several times a day in our shops, ready to be enjoyed warm.

Is it eaten hot or cold?
Traditionally warm, straight from the oven, with a touch of cinnamon or icing sugar: that is how it is served at Wooly, out of the oven several times a day in our shops.

Fancy an authentic pastel de nata in Brussels? Discover our shops in Brussels to taste one fresh every day.

Sources: Direção-Geral de Agricultura e Desenvolvimento Rural, “Pastéis de Belém”; Wikipédia (pt), “Pastel de nata”.