Monks and nuns originally baked many of Portugal’s best cakes. In fact, the original recipe for Pastel de Nata came from the monks at the Jerónimos Monastery in Belem, Lisbon. In 1834, when the monastery closed, the formula was sold to the eventual owners of the Fábrica de Pastéis de Belém, which opened in 1837. Pastel de Nata looks like a cross between a custard tart and a cake. The outside is crispy and flaky, while the inside is creamy and sweet. To order this in Lisbon, request “u pastel de nata.” However, other regions call it by different names.