Leave the Resources (for later), and take the Pastel de nata . . .

“Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee.

Pastel de nata [36]

Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém’s recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.” [40]

For the recipe see https://www.tasteatlas.com/pastel-de-nata/recipe).

Pastel de nata is best paired with Galão.

Galão [37]

This Portuguese coffee combines 1/4 espresso with 3/4 of foamed or steamed milk and is typically served in a tall glass. Galão is rich and creamy, though the coffee flavor is not overpowering. A slightly stronger variety of galão is escuro, while a lighter version with more milk goes as galão claro.

Resources

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[35] “A Delta Cafés (Nabeiro Group) coffee,” https://en.wikipedia.org/wiki/Bica_(coffee)#/media/File:Caf%C3%A9_Delta.jpg

[36] Image, https://www.tasteatlas.com/most-popular-pastries-in-portugal

[37] Image, https://www.tasteatlas.com/galao

[40] https://www.tasteatlas.com/pastel-de-nata/