Portuguese custard tarts have been available in Sydney for years now, but they are often soggy, cold, and not very appetising. It’s a far cry from the little bakery in Belem, Portugal, where the sweets were originally invented. I’d tasted these while in Portugal many moons ago, and hadn’t found an equivalent until I went to Sweet Belem in Petersham. They are baked fresh on-site, so the tart is warm, the pastry flakey, and the custard is nicely burnt and lightly sprinkled with cinnamon. With a coffee, it’s fantastic.