Trails and Trains Through Portugal and Spain Part 3 (Camino Portuguese, Camino Finesterre-Muxia)


Lisbon street artist and recent art school graduate.



I am sure the euros I donated did not make up for the ones he lost during my performance. But he did ask me if I wanted to try his guitar.

Three days tromping around Lisbon seeing the sights and eating rich Portuguese pastries was the first phase of my Camino training program. It may have been a little late in the process and unorthodox but three days of climbing the steep stone streets of Lisbon from the Alfama on the Tejo River to Saint George Castle and up another notch to the high Alto neighborhood will change you. It will make you sweat like a horse, huff and puff like a fairy tale character and cause you to give malicious looks to cruise ship passengers touring the city effortlessly in tuk-tuks. Portuguese pastries will help restore your sanity.


Melt-in-your-mouth chocolate with peach filling. Coimbra, Portugal



The Lisbon trollies and hills give the city a San Francisco-like feel.



Not all tourists take tuk-tuks.

In Lisbon and in every other town, village or bend in the road I visited in Portugal I found delicious, egg based pastries filled with peach or custard and if it was topped with chocolate it was the close-your-eyes, melt-in-your-mouth type. I don’t care much for chocolate normally, but that may be because most of the chocolate I’ve tasted on pastries in America looks like plastic and tastes like plumbers’ candles. I never tasted anything nasty like that in Portugal. Even in the smokey bars that turned into cafes for just a few hours each morning the pastries were divine.


The Jeronimos Monastery in Belem, Portugal.

It’s said that Portugal’s heavy use of eggs in pastries is religious based and there seems to be some truth to it. In the past nuns used egg whites to starch their habits and the monks used egg whites to clarify their wines, which resulted in happy monks and a lot of left over egg yolks in the kitchens of convents and monasteries. The monks at the Jeronimos Monastery in Belem created a custard tart with their egg yolks and it has essentially become the national pastry. In Belem they call the tarts ‘Pasties de Belem’ in the rest of the country they call them ‘Pasties de Nata’. In the 1830’s the monks sold their recipe to a baker down the street and today that same family owned bakery is serving those tarts warm from the oven. The crust is flakey and about the size of your palm and filled with egg custard. With baking the surface of the custard turns golden and crusty with patches of black, but the black does not taste burnt. On each table are two large shakers, one filled with cinnamon, the other with powdered sugar, you are encouraged to use them to dress your tart. No matter what city you start your Camino Portuguese in you will see Pasties de Natas. I encourage you to try one, especially in the last few miles of your day, when your energy is waning, your feet are aching and the voice in your head won’t stop asking, “Are you insane?”


Pasteis de Belem, the original Pasties de Nata. Belem, Portugal


Categories: Hiking, Travel

Tags: , , , , , , , ,

20 replies

  1. How lucky that you ran into a street artist. Perfect items to carry or mail home (at least I would!!) I’ve kept my eyes open for camino town street artists to buy from and so far none.

  2. I adore those tarts and agree they are absolutely delicious, perhaps you can pop over to Macau next as they bake them there too!!

  3. Those tarts look like they warrant the Cookie Monster mantra:
    Aooooommmmmm nommmmm nommmm nommmmm nommmmm!-)

  4. Somehow we missed those pastries when we were in Belem. Must have been due to the cattle prod our tour guide was carrying…

  5. Hi Tom, Wish I could send out for one of those tarts .Yum . H.

    Sent from my iPad


  6. Hi Tom , You have hidden talents .

    Sent from my iPad


  7. Fantastic post and ongoing adventure, Brick. I found the egg history especially interesting. Wonderful photos.

  8. Beautiful photos Brick. Lisbon is one of my favourite cities I’ve visited for its mixture of passionate people, common sense transport and vivid history…not to mention the food!

  9. Now you woke up my appetite for a rich pastry! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: