Top Pastéis De Nata dishes in Toronto

Traditional Portuguese custard tarts with a flaky, laminated shell and slightly caramelized, wobbly egg custard center — made in serious volume, which keeps them consistently fresh

The Portuguese custard tart benchmark — caramelized top, shatteringly flaky shell, and a custardy center that should still wobble slightly when you pick it up

The benchmark custard tarts — flaky, laminated shells cradling a wobbly egg custard that should be lightly blistered and dusted with cinnamon

Egg custard tarts in the Belém style — flaky pastry shell, slightly caramelized custard top, best eaten warm; a proper finish to a Portuguese meal

Custard tarts with a caramelized, burnished top and flaky shell — the essential Portuguese dessert, executed with care

Warm custard tarts with a burnished, blistered top and a filling that's set at the edges but trembles at the center

Flaky custard tarts with a lightly caramelized top — a non-negotiable finish at a traditional Portuguese restaurant

Custard tarts with the flaky shell and scorched custard top that make the Portuguese version distinct from every imitator

Custard tarts with a blistered, flaky shell and a wobbly, barely-set filling — the natural end to any Portuguese meal

Flaky custard tarts with burnished, slightly wobbly filling — the proper finish to a Portuguese meal