Portugal Custard pastry
Pastel de nata
Flaky pastry and egg custard make a recognisable pastel de nata; bakery recipes still vary.
Ask about Pastel de nata
A small pastry with a clear outline
Pastry and custard
Visit Portugal shares a recipe for pastéis de nata made with a pastry shell and egg-based custard, baked until the pastry is golden and the top is caramelised.
That recipe is one reference point, not a single formula followed by every bakery.
The Belém bakery's account
The bakery at Belém gives its own account: after the 1820 liberal revolution, Portugal's monasteries were shut in 1834, and pastries first sold beside the Jerónimos Monastery became a business; baking under the Pastéis de Belém name began there in 1837. Its recipe is still kept in a 'secret room'.
Pastéis de Belém is that bakery's own name and product; Visit Portugal titles its own custard-tart recipe 'Pastéis de Nata'. One is a documented address, the other a shared recipe name.
How it is commonly eaten
The Belém bakery's own history describes visitors to the monastery district growing used to the pastries sold in its shop — the same pastries it still sells under the Pastéis de Belém name.
Cinnamon does appear in the national tourism board's recipe, infused as a stick in the sugar syrup. Whether a café table adds a dusting of cinnamon or icing sugar is left to the café; the linked sources do not document a standard garnish.
Look, then ask
A browned top and layered pastry can help identify the style, but the image cannot confirm ingredients, recipe or bakery.
Ask the baker about the specific pastry if ingredients matter to you — custard recipes differ in what goes into them.