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The puff pastry tarts with their
creamy lling became the
monks’ daily bread.
whirs away. But people are more than welcome to look at the rest of the production process, says Clarinha.
Although the Confeitaria bakes for the mas- ses, everything is still done by hand here. On long tables, three women layer the pastry with butter, while two of their colleagues stretch out rolls of pastry and then cut them into pieces. On the next table, ve employees in unison drape tartlet cases with the pastry.
Then they are lled with the secret custard, and the metal sheets are put in the oven for 20 minutes at 400 degrees Celsius. It smells enticingly of caramel. “We can make up to 900 an hour,” says Clarinha, sounding proud of this.
At the front, in the shop, it looks like bazaar. The Pastéis are passed over the counter in packs of six. People are placing their orders in English and Portuguese — even Lisbon natives love the custard tartlets from Belém. “For many people, they remind them of their childhood,” says Clarinha.
This is certainly part of their recipe for success. But, rst and foremost, the magic of the Pastéis de Belém lies in the fact that just one bite is enough to bring a smile to your face.
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