You’re probably familiar with a good-sized handful of French, Italian and even Spanish pastries. (Churros, anyone?) But what about Portuguese? This superb cuisine features some killer desserts, and pastéis de nata should be squarely on your radar. We asked New York City’s renowned Portuguese chef George Mendes for his recipe.

“Pastéis de nata, or pastéis de Belém [Belém is the suburb of Lisbon where they were created] are egg custard tarts,” says Mendes. “Nata” is cream, so the phrase translates to “pastry of cream/milk.” According to Mendes, pastéis are said to have been created in a Belém pastry shop in 1837 by monks who, expelled during a revolution in 1820, began baking to earn money. The pastries became very popular with visitors to the Torre de Belém (Belém tower), and eventually a small store attached to a sugar refinery began churning them out for the masses.

Try making a batch at home, and add one of the world’s most delicious pastries to your baking repertoire.