But despite their apparent similarity, there is a very real difference between pastéis de nata and pastéis de Belém. Is it all down to recipe, tradition... or perhaps something less obvious?

From a modest storefront in Brookline, Cristina Quintino can bake up to 200 pastéis de nata a day — golden, flaky tarts filled with rich, velvety custard, and a beloved staple of Portugal.

If you thought that pasteis de nata were the only noteworthy Portuguese sweet, then be amazed at the Bola de Berlim, a pastry ...

The only Portuguese egg tarts I’ve tasted have been based on the Macau version, so I’m calling these Macanese pasteis de nata. From what I’ve heard from friends who have eaten them in ...