Life in Portugal for Immigrants: The birthplace of the Portuguese egg tart is Pastéis de Belém in the Belém district of Lisbon. Known as the legendary Belém tart, it is a wonderful delicacy made from an ancient recipe that has been passed down for nearly 200 years!
The Portuguese egg tart was first invented by nuns at the Mosteiro dos Jerónimos in the Belém district of Lisbon, Portugal, in the 18th century. After the monastery closed in the 1820s, the tarts made according to this ancient recipe began to be sold at the secular bakery Casa Pastéis de Belém starting in 1837. Because the shop is located in the Belém district of Lisbon, the tarts sold there are called Pastéis de Belém.
In Portugal, the streets are filled with the pleasant aroma of milk. Although freshly baked, hot egg tarts are sold in bakeries throughout the streets and alleys, only the tarts from this original shop in Belém are qualified to be called Pastéis de Belém. This has become a famous trademark that cannot be infringed upon, much like how only sparkling wine produced in the Champagne region of France is qualified to be called Champagne.
Belém tarts are generally baked to be quite "charred," with a very rich caramel flavor. The custard is slightly sweet and contains a generous amount of egg, resulting in a rich egg aroma that perfectly complements the intense creamy scent. The biggest difference in Portuguese egg tarts lies in their "crust." The puff pastry we are accustomed to is usually soft and flaky, and the tarts remain soft in your hand; they must be eaten while hot. If left for too long, the pastry loses its crispness and becomes quite unappealing. In contrast, the crust of a Portuguese egg tart is firm, acting like an exquisite container that holds the custard perfectly. When you take a bite, what I experienced was a crispness similar to a spring roll wrapper, which adds a lively, crunchy texture to the smooth custard.
