Pastéis de Nata are egg tart pastries. The outside is crispy and flaky while the inside is creamy and sweet. Each region of Portugal and each baker has their own ways of tweaking the original recipe, but a creamy egg filling, a flaky crust and a fine caramelization on top is the desired outcome from everyone.

The recipe for this delicacy dates back over 300 years to the city of Lisbon where pastéis de nata were created by monks. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts.

At Pastelaria Adega, in downtown San José, we follow the original recipe and all Pastéis de Nata are handmade fresh daily.