Making the tart was inexpensive: sugar was manufactured nearby and was cheap eggs yolks, left over after starching the habits of nuns and masts of ships with the whites, were aplenty. While all sweets were popular, it was the nata pastry, first made in the 1830s, that became most famous. It helped that Belem, with the monastery, Tower of Belem, and the Cathedral was often visited by the townspeople who not only appreciated the desserts but also patronised them. Legend has it that after the Liberal Revolution of 1820, in which the state had forced all religious institutions to shut down, the nuns started to retail monastery desserts outside the convent. Pastel de Nata, or the Portuguese Custard Tart, is believed to have been invented in the convents of Jeronimos monastery, a little outside the capital city of Lisbon. But it is this suburb, credited with the making of the first tart, that is considered the best place to sample your first custard tart. This palm-sized pastry, filled with gooey custard, layered with butter, and charred on top, is in a way synonymous with the city. ![]() “You can put the whole thing in your mouth, but that works only if you have been eating them for a while.” We are standing in front of the birthplace of the tart in question, and the crash course in custard-eating is meant to help us make the most of tasting Lisbon’s legendary custard tart.Ĭustard tarts are everywhere in Lisbon: at the corner shop, in neighbourhood cafés, at restaurants, in supermarkets, even at the airport. “There is a third way too, actually,” he adds. “You can scoop the custard out with a spoon first and eat the pastry later, or you can bite into it in one go.” ![]() “There are two ways in which you can eat a tart,” announces Fahim, an energetic young man in a bright pink vest. ![]() Anubhuti Krishna tells the fascinating origin story of Pastel de Nata, and why this custard tart holds universal appeal.
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