Two Chefs Take on a Beloved Portuguese Pastry

Folklore has it that Catholic nuns in the Portuguese parish of Santa Maria de Belem used a good many egg whites in a quest to keep their habits freshly starched. In turn, the parish monks boiled the yolks into a custard to make Pasteis de Belem. By the late 1830s, the flaky little tarts had become a Lisboan favorite, and today, pasteis de nata are the pastry of Portugal...