That’s How the Cookie Crumbles

The tart is still warm from the oven, and the pastry is crisp, baked to golden brown perfection. As I pick it up, the custard centre wobbles ever so slightly. One bite and I can understand why this, of all the pastéis de nata in Portugal, is the one for which people queue up every day. I’m at Antiga Confeitaria de Belém in southwest Lisbon, which has been making custard tarts since 1837. In the 19th century, the space was a sugarcane refinery with a small shop attached. Meanwhile, at…

Read More