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 ...

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.