Pastéis de Belém

When the convents were closed in 1834, the monks of the Jerónimos began selling custard tarts to survive, and in 1837 the recipe passed to this bakery next door, which still makes them. Only a few master bakers know the formula, prepared in the so-called «secret room».

They come out warm, with crisp pastry and a caramelised top, and you dust them with cinnamon and icing sugar to taste. Inside are several large rooms decorated with blue tiles.