Anyone who automatically thinks of apple strudel or ice cream when they hear “world’s best dessert” is wrong. In a current list, a Portuguese tart is at the top.
In first place is Pastel de Belém, directly behind in second place is the very similar Pastel de nata. TasteAtlas lists both as top-rated desserts and bases the ranking on user reviews.
The fact that two very similar tarts are at the top is still in keeping with the trend: Both have long since become internationally popular because they work as a snack, taste best warm and at the same time exude “craft”. The puff pastry must remain crispy and the cream should still wobble slightly without being runny. This texture is exactly where many replicas fail.
Pastel de Belém is not simply “another word” for Pastel de nata, but the local variant from the Lisbon district of Belém. The Portuguese tourism portal Visit Portugal describes Pastéis de Belém as a particularly famous version of the Pastéis de nata, associated with the bakery near the Jerome Monastery and founded in 1837.
A simple translation helps to classify it in everyday life: Pastel de nata is the “classic pudding tart” from Portugal, Belém is the variant that is firmly linked to the place and the original business.
What’s in it and what does the quick kitchen version look like?
Translated, Pastel de nata is essentially a puff pastry tart with a cream filling. The filling typically consists of egg cream, with crispy puff pastry on the outside providing contrast. Cinnamon is often added when serving, and optionally powdered sugar.
- Press the puff pastry into a muffin tin
- Cook egg cream from milk, egg yolk, sugar and a little starch or flour, let cool briefly
- Pour into the molds and bake at a very high oven temperature until dark spots appear on the top
- Serve warm, dusted with cinnamon
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