Delicious custard tarts can be found in pastry shops and cafés all over Portugal, but the final one the original recipe remains a secret fiercely guarded by three living people. The original recipe was concocted before the XVIII century by Catholic nuns at a closed bakery of the Monastery of jerónimos. Cakes have started to prepare even back in 1837 the monks in the Monastery Heironymite, to somehow survive after the liberal revolution, their popularity increased rapidly. And enjoy THESE cakes can be in one bakery in the district of Belém in Lisbon. Transmitted and known only to the owner of the cookie recipe (I wonder why cookies??), which to this day are hand-made in the 'room of secrets'. The original recipe has remained unchanged to the present day. In fact, the only true recipe for 'Pasteis de Belém' is the result of meticulous selection of components, so that even today the aroma and unique taste, the time-honored Portuguese cake, left the mind of many fans.

Dough. In a bowl pour the oil, pour it with boiling water and then pour and start to mix with a spoon flour. Knead the dough, it will be warm, soft and very plastic. Roll the dough out to a thickness of 0.5 cm and twist. Then cut into pieces. I've watched a thousand variations on several aikah and many allow yourself in this recipe to use regular sloanea dough. So, if there is no time and effort, and you should use it.

In the original recipe they use a special semicircular shape. In the absence of such I have used porcelain forms. You can use any shape with solid walls-porcelain, clay, iron for baskets. Each piece of dough roll out to a thickness of 3 mm, a diameter of the circle should envelop the form: bottom and wall. With your hands spread the dough over the outer surface of the mold, to avoid folds and creases. Then the dough to shift into the form also spread. If the dough is to be laid from inside, it may form folds, I was so convenient, and you see for yourself.

At the top of the form to walk with a rolling pin to trim edges and cut in such a way the excess. Tightly cover the workpiece film and put in the fridge.

Mix all ingredients for the cream: cream, yolks, sugar and vanilla. Boiled in water bath for 15 minutes until thick. Turn the oven on 220S.

Cream strain through a sieve.

Meanwhile, prick the base of dough with a fork and send in the oven for 10-15 minutes until light blush.

To test out the basics and fill with cream. Bake until Golden brown about 15-20 minutes.

Five minutes before the end sprinkle brown sugar and put straight under the grill or on the upper part of the oven, so the sugar is converted into caramel crust, you can also use plombiratory. If you do not want to do the crust and sugar, add the cream a couple of tablespoons of sugar. The cooled cakes will fall slightly, but as it should be. In fact, it's quick and easy, and the result is a breathtaking treat.