Pastel de Belém: Lisbon's Golden Secret
Iconic Portuguese custard tarts featuring a shatteringly crisp pastry crust and a rich, scorched egg custard center.
60 min
Portuguesa
12 servings
The story behind
The history of these tarts dates back to the early 1800s at the Jerónimos Monastery. Legend has it that the monks used egg whites to starch their habits, leaving them with an abundance of yolks—which led to the birth of this legendary recipe. The secret recipe is still guarded by a select few to this day. There’s nothing quite like the sound of that first crispy bite followed by the smooth, warm custard. They are the ultimate treat for a slow afternoon. I love serving them warm with a light dusting of cinnamon and powdered sugar. Pair them with a strong espresso to cut through the sweetness. It’s a small bite of heaven that instantly transports you to the streets of Belém.
Instructions
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1Create a simple sugar syrup by boiling sugar and water until it reaches a light thread stage.
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2Whisk flour with a bit of cold milk, then add it to the rest of the milk being heated with cinnamon and lemon; stir until thickened.
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3Slowly temper the warm milk mixture into the sugar syrup, then let it cool slightly before whisking in the egg yolks.
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4Roll the pastry tightly, slice into discs, and press them into small tart molds, filling them 3/4 full with the custard.
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5Bake in a very hot oven (at least 250°C/480°F) for 10-15 minutes until the pastry is brown and the tops are beautifully scorched.
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6Serve while still warm, ideally with a sprinkle of ground cinnamon.
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