Pastel de Nata: Gold of Belém

Created by Catholic monks at the Jerónimos Monastery in Lisbon, these tarts were a way to use leftover egg yolks (the whites were used for starching clothes). The result is a blistered, caramelized custard nestled in a spiral of salty, crispy pastry. Best eaten warm, sprinkled with cinnamon and powdered sugar, accompanied by a strong bica (coffee).