What is pastéis de nata in English?

Report Ad. The term pastéis de nata is Portuguese for “cream pastries.” Pastéis is the plural form of the word for pastry, so if you hear or see pastel de nata instead, it’s just referring to one pastry instead of several.

What are Portuguese tarts called in Portugal?

Pastel de nata
Pastel de nata (Portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ] (plural: pastéis de nata; [-ˈtɛjʃ-], [-ˈtɐjʃ-])) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. The dish is popular also in countries with historical ties to Portugal.

How many calories in a pastel de nata?

A traditional portuguese custard tart or, better said, the one we find most often has an average of 298 calories per 100 grams. Typically, the custard tarts served to us are between 80 and 60 grams, which corresponds to a variation between 238 and 178 calories.

What does nata mean in Portuguese?

cream
noun. cream [noun] the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made.

Where did pastéis de nata originate from?

Jerónimos Monastery
Pastel de nata were invented in the 18th century, by monks at the Jerónimos Monastery in Santa Maria de Belem. At the time, it was common practice to use egg whites to starch nuns’ habits — which, naturally, left the monks with a ton of leftover yolks.

How much sugar is in a pastel de nata?

Table of Nutritional Information

Typical Values per 100g per tart
Polyunsaturates 1.3g 0.7g
Carbohydrate 40.5g 22.3g
Sugars 22.8g 12.5g
Starch 17.0g 9.4g

What is pastel de nata made of?

puff pastry
A pastel de nata is a Portuguese custard tart made with puff pastry and filled with egg custard that is served with a dusting of powdered sugar and a pinch of cinnamon. The tarts are baked at a blazingly hot temperature until the tops are scorched.

Is pastel de nata same as egg tart?

Pastel de nata or otherwise known as Portuguese egg custard tarts are a classic dessert popular in Portugal and other parts of Europe, Asia, and other former Portuguese colonies. In the past convents and monasteries of Portugal used egg whites to starch their clothing, resulting in an excess of egg yolks.