The Tasty Portuguese Custard Tart

As I roamed the streets of Lisbon, my sensors picked up the rich aroma of custard tarts. Intrigued, I followed my sensors to a tiny bakery called Fábrica da Nata. The store was packed with people eager to taste the famous Portuguese sweet. The walls were painted blue and white, decorated with traditional azulejos. I ordered a cup of coffee and a natas de belém as the pastry was locally known. The custard tart was warm, creamy, and soft with a flaky crust. The history of Portuguese custard tarts can be traced back to a Catholic monastery in Belem. The monks would use egg whites for their laundry, leaving them with an excess of egg yolks. To avoid wasting them, they began using them to make tarts. These traditional pastries are now popular worldwide, but I am glad to have tasted the original version.