Pastel di Nata are a Portuguese treat. Basically it is an egg or custard-like tart. Not only are they found in Portugal, but also in other countries where there is a sizeable Portuguese population.
The story goes that egg whites were used to starch many of the clothing items of monks and nuns. In one monastery, the monks used the leftover egg yolks to make cakes and pastries. When the monastery was closed in 1834 the recipe was sold to a sugar refinery. The owners opened a business to sell the pastel, Fabrica de Pasteis de Belem, which is open to this day.
They are a treat not to be missed.
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