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Flaky Custard Tarts With Holy Origins

The bakery and cafe Pastéis de Belém 1837, close to the waterfront in Lisbon, is sure to have a line outdoors for its pastéis de Belém, flaky tartlets with a evenly spiced custard filling. Now, George Mendes, the chef and an proprietor of Veranda in SoHo, whose roots are Portuguese, is baking the treats, also referred to as pastéis de nata; they’re out there to order just for decide up. The recipe originated on the Monastery of Jerónimos in Belém, now a part of Lisbon, within the seventeenth century. The monks and nuns would use egg whites to starch their habits they usually needed to do one thing with the yolks, in order that they started promoting the pastries. Fortunately for New Yorkers, SoHo is lots nearer than Portugal.

Pastéis de Nata, $8 for 2, $24 for six, Veranda, 23 Grand Avenue (Avenue of the Americas), 212-201-9117, verandasoho.com.

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https://www.nytimes.com/2022/02/14/eating/pasteis-de-nata-veranda.html Flaky Custard Tarts With Holy Origins

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