Pastel de Nata or Pastel de Belém? The Story Behind the Portuguese Custard Tart

You'll find it in pastry shops, next to a cup of coffee, on ordinary days and on the itinerary of anyone eager to discover Portuguese food. For many immigrants, though, its meaning goes beyond flavor. Finding a pastel de nata far from Portugal can bring back a morning at the neighborhood pastelaria, a break at work or a family get-together.

But one question keeps crossing borders: is the right name pastel de nata or Pastel de Belém?

A story rooted in Portuguese convent sweets

The pastel de nata has its roots in doçaria conventual — the convent confectionery that is an important part of Portugal's culinary history.

For centuries, Portuguese convents and monasteries developed recipes built on sugar and egg yolks. That tradition gave rise to many of the sweets that are still part of the country's culture today.

The best-known story of the pastel de nata takes us to Belém, in Lisbon, near the Jerónimos Monastery. In the early 19th century, there was a sugar cane refinery in the area, linked to a small shop.

After the Liberal Revolution of 1820, Portugal's convents and monasteries were shut down in 1834. To make a living, sweets that came from the monastery began to be sold at that shop, where they became known as Pastéis de Belém.

In 1837, production moved to premises next to the old refinery, following a recipe from the Jerónimos Monastery. That recipe is still a secret and, according to the original bakery, is known only to the master pastry chefs who make them.

Are pastel de nata and Pastel de Belém the same thing?

They belong to the same family, but the two names shouldn't be used as if they meant exactly the same product.

Pastel de nata is the general name for the sweet made with a puff pastry shell and a creamy custard filling. It can be made in pastry shops, bakeries and confectioneries across Portugal and in other countries too.

Pastéis de Belém® is the name of the tarts made since 1837 by the original bakery in Belém, following the secret recipe tied to the Jerónimos Monastery.

So you could say the Pastel de Belém is a specific, historic type of pastel de nata, tied to one place and one recipe. All the others are called pastéis de nata.

The difference doesn't make the other versions any less important. Quite the opposite: it shows how a Portuguese tradition grew beyond Lisbon and came to be recreated, adapted and loved in many parts of the world.

Why is it called pastel de nata?

For Brazilians, the word “pastel” may instantly bring to mind the fried, savory turnovers sold at street markets. In Portugal, though, the word is also used for small pastries made with dough and a filling.

The “nata” (cream) in the name refers to the look and creamy texture of the filling. Interestingly, the name isn't a strict list of ingredients: some pastel de nata recipes don't actually contain any cream.

What defines it is the combination of flaky puff pastry, with its light, crisp layers, and the creamy custard, which turns golden and lightly scorched as it bakes.

Cinnamon or sugar?

There's no single way to enjoy a pastel de nata.

Many people like it still warm, straight from the oven. Others add ground cinnamon, powdered sugar or both. It's also common to pair it with a bica, the traditional Portuguese espresso.

Everyone has their own preference, but the ritual is part of the experience. The contrast between the crisp pastry and the smooth custard helps explain why such a small treat has won over so many people.

A flavor that crossed the Atlantic

Today, the pastel de nata no longer belongs only to Lisbon's shop windows. It crossed the ocean with the Portuguese and with the traditions carried by generations of immigrants.

At Seabra Foods stores, it finds a community that knows its story. For some customers, it's a discovery. For others, it's a familiar taste that can shrink the distance from home, if only for a moment.

That's how a tradition stays alive: by being made, shared and introduced to new people.

Whether with cinnamon, sugar or simply alongside a coffee, the pastel de nata still carries a little piece of Portugal in every layer.