Portugal’s culinary scene boasts an array of delectable pastries, but none are quite as iconic as the Pastel de Belém, a custard tart steeped in history and flavor. Originating in the Jerónimos Monastery near Lisbon, these flaky pastries filled with a creamy custard have become a national treasure, enjoyed by locals and tourists alike.

The origins of the Pastel de Belém can be traced back to the 18th century, when monks at the Jerónimos Monastery used leftover egg whites for starching religious habits. They devised a recipe for egg tarts, using the yolks and sugar, and selling them to supplement their income. The secret recipe has been passed down through generations, with only a few master pastry chefs entrusted with its knowledge.

The magic of the Pastel de Belém lies in its perfect balance of textures and flavors. The delicate puff pastry shell, light and flaky, gives way to a rich and creamy custard filling. The custard, flavored with lemon and cinnamon, boasts a subtle sweetness that is perfectly complemented by the slightly caramelized crust. The tarts are traditionally dusted with cinnamon before serving, adding a warm and inviting aroma to the experience.