Known in Portuguese as pastel de nata or pastel de Belém, these moreish pastries have origins in monasteries but have become world renowned. With iterations found in Brazil, Goa and Macau as a result of Portuguese colonisation, the tarts also crop up in Japanese cuisine as a result of 16th-century trading. The original tart was said to be created by Catholic monks in Lisbon. Egg whites were used in large quantities to starch religious clothing, and the leftover egg yolks make cakes and pastries, like the pastel de Belém.
QUICK PUFF PASTRY
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