Pastel de Belém is simply the Portuguese custard tart, and it is one of Portugal’s most prized pastries. The delight was known to have originated from the Belém district of Lisbon, giving it its reputation as a creamy custard, flaky pastry with a dusting of cinnamon, which is delightfully savored by many people around the world. Unlike other custard tarts, the preparation method that gives it its texture plus the well-guarded recipe are the reasons for the popularity of the Pastel de Belém. In this article, we’ll journey into the history of that majestic pastry, explore the peculiar techniques needed to produce it, and even give you a step-by-step recipe for creating this heavenly delight in your own kitchen.

1. The Roots of Pastel de Belém
The history of pastéis de Belém is nothing short of centuries-long. The delicious treat was first conceived by monks in the Jerónimos Monastery in Belém district of Lisbon in the first half of the 19th century. When the monastery was going to be shut down, monks began selling these sweet pastries so they had an income, and eventually the recipe was passed to a local sugar refinery. The first Pastéis de Belém opened in 1837 and is still open today as the most famous place for producing tarts with the secret recipe that has been passed through generations.

The original recipe remains a mystery, but a similar pastry, “Pastéis de Nata,” has gained widespread popularity across Portugal and can be found in numerous bakeries worldwide. Nevertheless, most enjoy these pastries at some other bakery other than the historic one, for as purists believe, nothing comes close to the old and original toped with caramelized sugar and delicate layers of a Pastel de Belém.

2. Ingredients for Pastel de Belém
Making a proper Pastel de Belém requires good ingredients and a little bit of patience because it combines flaky pastry with creamy custard fillings. What you’ll need for the Puff Pastry :

2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 cup cold water
1/2 cup unsalted butter, cold and cut into small pieces
Note: Traditionally, Pastel de Belém uses house-made puff pastry, but you can easily find so much time-saving puff pastry in the store. If using shop-bought pastry, choose the one made from all butter – this will have the best flavor and texture.

Custard Filling

1 cup granulated sugar
1/3 cup water
1/2 cup heavy cream
1/2 cup whole milk
4 large egg yolks
1 tablespoon cornstarch
1 teaspoon vanilla extract (optional)
Ground cinnamon, for dusting
3 Prepare the Puff Pastry
If you are making the puff pastry scratch follow these steps

Combine Dough Ingredients: In a large mixing bowl combine flour and salt. Slowly add in cold water. Stir until dough forms. Knead briefly until it becomes smooth, wrap it with plastic wrap, and refrigerate for 30 minutes.

Prepare Butter Layer: Roll the dough into a big rectangle; put pieces of butter across one half and fold the other half of the dough over to cover the butter.

Roll and Fold: Roll the dough out to a rectangle shape, fold in thirds like you are folding a letter, chill for 15 to 20 minutes, and repeat the process three to four times for the multiple layers in puff pastry. Roll the dough out to a thin sheet and chill until ready to use.

Roll the Pastry Shells: Roll out pastry sheet into log. Slice into 1/2 inch thick slices and roll each slice into a small circle approximately 3-4 inches in diameter. Then press each one into the wells of a muffin tin working the dough up the sides to form small cups.

Tip: If you’re using store-bought pastry, roll it into a rectangle and cut out rounds to fit into the greased muffin tin.

4. Making the Custard Filling
The beauty of this old-fashioned custard is inside, where the magic lies: creaminess married to caramel undertones.

Make the Sugar Syrup: Place granulated sugar and water in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Continue to simmer a few more minutes, until it makes a light syrup and then take off the heat.

Preparing Milk Mixture: In another sauce pan, you put together heavy cream and milk. Bring it on to low medium heat, warm just a tad, then remove from heat. Beat the egg yolks with cornstarch in another bowl until well mixed.

Combine and Temper: Gradually whisk the warm milk mixture into the egg yolk mixture a little at a time, tempering the eggs. Then slow whisk in the sugar syrup. Add a hint of vanilla if you like now.

Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, till slightly thickened. Do not boil. Once it is slightly thickened, remove from heat and let cool a bit.

5. Assembling and Baking the Pastel de Belém
This is the last part where all the custard and pastry put together gets baked into delicious tarts.

Preheat Oven: Preheat to 475 degrees F (245 degrees C). Do this as hot as your oven goes. The high heat is what forms the lovely caramelized top on each tart.

Fill Pastry Cups: Use a spoon to fill pastry shells with a spoonful of custard filling. Fill about three-quarters of the way. The custard will puff up slightly as it bakes.

Bake the Tarts: Place the muffin tin on the middle rack of the oven and bake for 10-12 minutes, or until golden brown on top and caramelized with slightly blistered tops. You will probably have to turn the pan around at about the half-way point for everything to brown evenly.

Cool and Serve: Let the tarts cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with a dust of cinnamon for that authentic Pastel de Belém flavor.

6. Tips for the Perfect Pastel de Belém
Work quickly with puff pastry: Whether you’re making pastry from scratch or using store-bought, keep dough as cold as possible so it will be flaky. Warm dough loses structure and isn’t likely to puff up in the oven.
Use a Hot Oven: The long baking time and high heat are just right for getting that nice caramelized, ever so lightly scorched tops on these Pastéis de Belém. Brown is what flavors and colors these small tartlets.
Don’t Overfill: Be careful not to overfill the shells; the custard will puff up in the oven. Fill the tarts three-quarters of the way with custard, allowing space in the shell for the custard to puff up without it overflowing.
Freshness counts for Pastel de Belém: it is excellent when fresh. The baking stays fresh for days if kept in an airtight container but the pastry will lose its crunch.
7. Serving Suggestions and Variations
Traditionally topped with a dusting of cinnamon and sometimes powdered sugar, Pastel de Belém is best enjoyed with a cup of coffee or tea to really experience Portuguese. You can have some fun variations, such as:

Chocolate Custard: A few tablespoons of melted dark chocolate mixed into the custard filling for pure decadence.
Lemon Zest: Add only a hint of lemon zest to the custard mixture that gives a subtle citrus aroma.
Nutmeg: Sprinkle a touch along with cinnamon for a warm spice profile.
Conclusion
Pastel de Belém is more than just a dessert- it is an old culinary icon carrying centuries of tradition with it. This is the recipe by which you can bring a little Portugal into your kitchen. Enjoy a warm, comforting treat perfect for whatever occasion strikes your fancy. Treat yourself or treat others, but this rich, creamy tart transports you to the sunny streets of Lisbon. Let’s try out this recipe and savor the true taste of one of the finest sweets Portuguese have originated!