In the olden days, egg whites were used in starching nun's habits and also in the process of wine making. The excess of egg yolks prompted the invention of the Pastel de Belém.
Very similar to the egg custard tart, this creamy dessert is best eaten warm, from the original bakery that sold them, the Casa Pastéis de Belém, since 1837. They are open from 09.00 until 22.00. It can be pretty busy but these divine tarts are worth waiting!