Custard tart realness.
Portuguese custard tarts are a staple of the Toronto food scene, but Little Portugal on Dundas West is the best area to hunt for your top tart.
The Pastel de Nata originates from monastic traditions. Egg white was used to starch and stiffen the clothing of the monks. For this reason, egg yolk was used in many dishes, especially desserts. The original pastel de nata recipe was developed at the Jerónimos Monastery in Belém (just outside of Lisbon) The brothers would sell the tarts to make money for their community.
This famous recipe was sold and is still sold by the Pastéis de Belém Bakery, however the world over has now made their own subtle tweaks to the tart.
A pro tip we picked up in Lisbon was to sprinkle a mix of cinnamon and powdered sugar on top of your tart. Not to mention it should go with an espresso.
A few places to try around Little Portugal: