Preparation: Prepare a quick puff pastry dough, roll it into a cylinder and cut it into rounds. Spread each rounds in tartlet ...

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.

And when it comes to Portugal, none other than the pastel de nata. With crispy puff pastry and a signature burnt custard topping, these bitesize delights (known as pastéis de nata if you’re ...