Pastel de Belém, a world-famous Portuguese egg tart, isn't just a dessert; it's a legendary culinary treasure guarded by a family in Lisbon for almost two centuries. Today, we delve into the history and share the original recipe of this exquisite pastry, providing you with insights to create your own Pastel de Belém at home.
The Origin of Pastel de Belém
The story of Pastel de Belém begins in the 1830s at the Jerónimos Monastery in Belém, Lisbon. During the Liberal Revolution in Portugal, religious orders were suppressed, and monks had to find ways to make a living. One of these monks, who was a skilled confectioner, started to bake pastéis de nata (a similar pastry) at a sugar refinery. The recipe was later bought by Domingos Rafael Alves, who opened a shop near the Jerónimos Monastery, known today as Fábrica de Pastéis de Belém, in 1837. The shop maintains an aura of mystery around the recipe, which has been handed down through the generations of the Alves family.
The Secret Recipe
While the exact proportions and some variations remain a secret, here are the ingredients you'll need to attempt making Pastel de Belém at home:
- 1 sheet of puff pastry or shortcrust pastry
- 6 large egg yolks
- 1 whole egg
- 180 grams of sugar
- 60 grams of corn flour or cornstarch
- 500 milliliters of whole milk
- 1 cinnamon stick
- 1 lemon zest (peel)
- 1 pinch of salt
Step-by-Step Guide:
- Prepare the Dough: Roll out the puff pastry or shortcrust to a thickness of about 2mm. Cut circles to fit into your tart molds.
- Make the Custard:
- Infuse the milk with cinnamon and lemon zest by heating it gently, then strain.
- Whisk the egg yolks, whole egg, sugar, and cornstarch until creamy.
- Slowly pour the infused milk into the egg mixture, whisking continuously to avoid lumps.
- Cook this mixture over medium heat until it thickens. Stir constantly to prevent the bottom from burning.
- Fill the Tarts: Preheat your oven to 290°C (554°F). Fill the prepared molds with the custard filling, leaving some space for the filling to expand.
- Bake: Bake the tarts until the top becomes golden with burnt spots, about 10-15 minutes. Keep an eye on them to ensure they do not burn.
- Cool: Allow the tarts to cool in the molds. The custard will continue to set as it cools.
📚 Note: The high temperature and quick baking are crucial for achieving the characteristic caramelized sugar on top, similar to Pastel de Belém.
Variations and Twists
While authenticity is key, here are some ways to give a twist to your egg tarts:
- Flavored Custard: Add vanilla, orange blossom water, or a bit of liqueur for a different taste profile.
- Sweet Toppings: Dust with cinnamon, icing sugar, or drizzle with honey before serving.
- Savory Egg Tarts: Experiment with savory fillings like cheeses, herbs, or meat for an unconventional twist.
What Makes Belém Tarts Unique?
The unique taste of Pastel de Belém comes from:
- The secret blend of spices and techniques passed down through generations.
- The specific location where they are made, contributing to the flavor with unique local water.
- Hand-rolling the dough, which gives the tarts their distinct texture.
👩🍳 Note: Each region in Portugal might have its own variation, but Belém's tarts are iconic for their balance of sweetness, crispiness, and the rich custard.
In the tapestry of Portuguese culinary history, Pastel de Belém stands as a symbol of continuity, tradition, and a taste of the past. Crafting these tarts at home not only connects you to this rich heritage but also provides an opportunity to tweak and personalize this classic dessert. From the care in the preparation to the anticipation of the first bite, making Pastel de Belém at home is a culinary adventure that promises delightful rewards. Whether you're enjoying these tarts in Lisbon or from the comfort of your kitchen, the magic of this simple yet profound pastry never fades. Each bite brings not just the taste of delicious custard and pastry but also a slice of history. Enjoy your journey into the heart of Portuguese dessert culture, and let each tart you bake be a tribute to this enduring legacy.
Is there a difference between Pastel de Belém and Pastel de Nata?
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Pastel de Belém refers specifically to the egg tarts made at the Fábrica de Pastéis de Belém in Lisbon, while Pastel de Nata is the broader term for the custard tart. While the ingredients might be similar, the method and tradition behind Belém’s version sets it apart.
Can I make the custard filling in advance?
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Yes, you can prepare the custard filling ahead of time. Store it in the refrigerator with a piece of plastic wrap touching its surface to prevent a skin from forming. When ready to use, gently reheat it.
What’s the best way to reheat leftover tarts?
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To recapture some of the original texture, reheat the tarts in a 180°C oven for 5-10 minutes until warmed through, but keep an eye on them to prevent overbaking.
