Bakeries and cafes all over Hong Kong sell the iconic treat to this day. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK". Sign Up. Travel Guides. Videos Beyond Hollywood Hungerlust Pioneers of love.
Sally Gao. Left chee. Ever wondered who created this small pastry that has taken the world by storm, from the West to the East and back? On this post we are going to spill the beans and briefly tell you how monks shaped this sugary delicacy and are responsible for millions of mouth burns just try and have one straight from the oven. A medieval kitchen represented in a painting. Portugal, England, and France have their own versions of this sweet, adding different kind of spices, ingredients and or different types of pastry.
In England Custard plays a big role one on desserts. Derived from the Anglo-Norman medieval ruling class in England, composed mainly of a combination of ethnic Anglo-Saxons, Normans, and French, following the Norman conquest word of Crustade meaning a kind of pie. The original versions of this sweet were called doucettes and darioles, and some reports say that they were served on the coronation banquet prepared for Henry IV in Being referenced in many 19th century texts and illustrations, pinpointing the exact place where they were created is most likely an impossible job, seeing that writing and documenting recipes and food was not popular as today.
These recipes were probably shared among travelling and visiting monks amongst the several religious orders existing in Portugal at the time. Also, recommend us to a friend — help us get our name out there! The exact invention date of the first pasteis de nata is unclear, though most sources believe it was being made from at least about years ago. So sometime after , probably.
In the monasteries of Portugal at the time, egg white was used to starch clothes during the laundry process. This left a huge supply of leftover egg yolks. Along with growing availability of sugar from the new world, coming straight to Lisbon from the colonies, Egg custard tarts were the perfect way to use up those egg yolks.
Monks, with time on their hands, set about creating a recipe. Some sources claim this practice became popular in many monasteries. Others are pretty clear that the epicentre of this was at Jeronimos monastery in Belem, close to Lisbon.
In , after the liberal revolution, government funding for monasteries ceased. Many convents and monasteries would close, and by they were all forcibly shut down.
At some point between and monks from Jeronimos monastery definitely began to sell the egg tarts in order to make money to endure. What happened next seems to be slightly contentious. There was a sugar refinery just over the road from the monastery, and a small general store attached to it.
Some sources say that the monks kept making the egg tarts and would sell them in the general store. Some sources even suggest that some of the monks went into business with the refinery in order to open the bakery.
Steamships used to bring daytrippers along the coast to marvel at the torre de Belem — the tower on the water there, and to see Jeronimos monastery, as the architecture is fantastic.
We dropped by to see if the originals really are the best…. So, a good egg tart with some serious historic pedigree — but not our favourite. What is the best egg tart in Portugal, or even in the world? More on that later in this episode. It means cream pastry — even though it is made from milk, egg yolk and sugar, not cream. But it is creamy! Pastel de nata is the singular — for one pastry.
Pasteis is the plural, which is the quantity of egg tarts I prefer to order. Of course, in belem, they are called pasteis de belem, specifically. Imitations appeared all over the country, then the world from there. So, Portuguese monasteries may have been making egg tarts since at least But did they invent them? It seems likely that egg custard in a pastry case was being made and eaten long before The strongest candidates for creating them first are the English and the French.
In England, they are called custard tarts. The English word Custard likely comes from the french word Croustade, which is a type of pie. Written documentation for something akin to a modern custard tart exists from where they were prepared for Henry IV coronation banquet. These original pastries were called doucettys or doucettes which referred to a sweet dessert.
Recipes indicate it would be made with egg, milk and honey.
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