Pastel de Belém vs. Pastel de Nata: Portugal’s Iconic Custard Tart and Where to Taste the Original
It’s the kind of dessert that stops you mid-bite.
Creamy, warm, slightly blistered on top, with flaky pastry that shatters just right—Pastel de Belém is more than a pastry. It’s a pilgrimage.
If you’ve ever traveled through Portugal, you’ve probably tasted (or at least heard of) the Pastel de Nata (pahs-TEL deh NAH-tah). But there’s one place—the legendary Pastéis de Belém (pahs-TAYSH deh buh-LAYN)—that serves the original version. It's made from a 19th-century secret monastery recipe, and you can only get it there.
And trust me—it lives up to every expectation.
So, What’s the Difference?
At first glance, the Pastel de Nata and the Pastel de Belém look nearly identical: small custard tarts with a golden top and buttery crust. But the differences, though subtle, are real—and fiercely debated.
Pastel de Nata
Found across Portugal and beyond
Rich egg custard in a puff pastry shell
No specific recipe—many variations
Available in most cafés
Pastel de Belém
Made only at Antiga Confeitaria de Belém in Lisbon
Slightly creamier custard, crispier, more caramelized top
Based on a 1837 secret monastery recipe
Often eaten warm on-site, served with cinnamon & powdered sugar
A Bite of History
When the nearby Jerónimos Monastery in Belém shut down in the 1800s, its monks passed their secret egg custard tart recipe to a local sugar refinery. That recipe became the basis for the Pastel de Belém, and in 1837, the iconic bakery Pastéis de Belém opened its doors just steps away from the monastery.
They’ve been making the same tarts ever since—by hand, using a recipe so closely guarded that only six people alive know it.
Today, the bakery still serves thousands of tarts daily. You can sit inside one of the tiled rooms or grab a box to go (don’t worry, the line moves fast). They’re served warm, with little packets of powdered sugar and cinnamon so you can dress them exactly how locals do.
Then I Went Down the Street…
After devouring a few warm Pastéis de Belém, I walked a few minutes down the street to Manteigaria, one of Lisbon’s other iconic pastel de nata spots.
Here, the tarts are slightly more caramelized on top, with a custard that’s a touch less creamy and velvety. They’re also served warm—straight from the oven—with no need for extra sugar. Just grab one, find a sunny bench, and savor.
Both are incredible—but different. Pastéis de Belém felt historic, golden, and airy. Manteigaria’s version was silkier, maybe even more indulgent. It’s not about choosing one—it’s about tasting the spectrum of a nation’s favorite dessert.
Pastel de Belém isn’t just a dessert—it’s a symbol of Portuguese identity, a recipe wrapped in history and passed down through revolutions, monks, and master bakers.
It reminds you that the best travel moments often aren’t big, flashy attractions. Sometimes, they’re small, golden, and come in a little paper wrapper.
