Pastéis de Belém

The pastel de nata is beloved around the world. Austin Bush for Gastro Obscura

Only seven humans know the exact ratio of ingredients here. Austin Bush for Gastro Obscura

Bakers skillfully whip up thousands of egg tarts. Austin Bush for Gastro Obscura

The bakery itself is a work of art. Austin Bush for Gastro Obscura

The recipe for these pastries is a closely guarded secret. Austin Bush for Gastro Obscura

You won't regret getting two. Austin Bush for Gastro Obscura

The filling is perfectly creamy and sweet. Austin Bush for Gastro Obscura

Beautiful tiles cover the interior walls. Austin Bush for Gastro Obscura

Customers patiently wait in line for egg tarts. Austin Bush for Gastro Obscura

It's worth paying a visit to this world-famous bakery. Austin Bush for Gastro Obscura

The bakery sells as many as 20,000 tarts each day. Austin Bush for Gastro Obscura

Top your egg tart with a sprinkle of cinnamon. Austin Bush for Gastro Obscura

Egg tarts pair perfectly with strong coffee. Austin Bush for Gastro Obscura

These silky tarts sport a distinctive tinge of char. Austin Bush for Gastro Obscura

This bakery runs like a well-oiled machine. Austin Bush for Gastro Obscura

Bakers rise early each morning. Austin Bush for Gastro Obscura

The bakery has been in business since 1837. Austin Bush for Gastro Obscura

The pastries here are a textural marvel. Austin Bush for Gastro Obscura

These egg tarts must be baked at precisely the right temperature. Austin Bush for Gastro Obscura

Biting into one of these egg tarts is a supremely satisfying experience. Austin Bush for Gastro Obscura

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lroszell (Atlas Obscura User)

Outside the original location in Belem Xavixavir (Atlas Obscura User)

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Portugal: A Culinary Adventure from Porto to Lisbon

Explore Portugal through food, from the cities to the seaside.

If there’s one Portuguese food item you already know, it’s most likely the country’s renowned egg tarts (in Portuguese, this delicacy is known as pastel de nata, or “cream pastry”). Pastéis de Belém, a pastry shop just west of Lisbon, claims to be the originator of what is ostensibly the country’s most famous pastry.

Legend has it that the sweet—which consists of pastry cups filled with an egg and cream custard—was probably first baked at the neighboring Jerónimos Monastery. When Portugal’s monasteries were closed in 1834, a former monk-slash-baker moved shop to a sugar refinery a few doors down, and in 1837, the confection known today from Portugal to Hong Kong was born.

Today, there are several brands selling custard tarts in Lisbon, but Pastéis de Belém continues to be a family-run company with no branches or franchises. The tarts are only available at the original location in Belém. As many as 20,000 are baked here every day following the original recipe, the fillings of which are mixed in a “Secret Office” where the precise ingredients and proportions are measured—details said to be known by only seven humans.

The result is a tart with a salty, buttery crust, and a rich filling with the texture of a light custard and a distinctive charred surface.

Know Before You Go

The egg tarts at Pastéis de Belém are eaten with an optional dusting of cinnamon, a reminder of the eponymous town’s former role as a depot for exotic ingredients such as sugar from Brazil and dried spices from Asia.

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