These pastries were originally created and made before the 18th century by Catholic monks at the Jerónimos Monastery in a local parish of Lisbon called Belém. At the time, convents and monasteries used large quantities of egg-whites for starching of clothes, such as nuns' habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.
The most famous Portuguese Bakery still in operation today is the Fábrica de Pastéis de Belém.
Since 1837, locals and visitors to Lisbon have visited the bakery to purchase fresh from the oven pastéis, sprinkled with cinnamon and powdered sugar. They are so popular there are long lines at the take-away counters, in addition to waiting lines for sit-down service.
Now, they can be purchased in many places all over the world, in bakeries, and sold in many hotels etc.
Dahn Tart - Portuguese Egg Tart - Queijada De Nata - Pastel De Nata
These tarts are so popular due to the fact that they are rich in flavour and not incredibly sweet like so many typical American pastries.
Our tarts are (by Popularity):
Queijada de Nata
Creamy and rich, Creme brule like.
Queijada de Belem
Light Cream, Touches of Cinnamon Lemon, Tradion of Lisbon
Queijada de Amendoa (Almond)
Gooey & Sweet Crushed Almonds
Queijada de Caramel (Caramel)
Toffee-like chewy made with milk and burnt sugar
Queijada de Coco (Coconut) (Not Pictured)
Layers of Sweet Angel Flake Coconut
Massa Folhada (Not Pictured)
Layers of fluffy puff pastry, filled with vanilla cream.
11655 Artesia Boulevard - Artesia, CA 90701
Our #1 and signature items among other things are our unique pastries.