We have a major weakness for a Portuguese pastry called “jesuita.” Its shape and color resemble the habits of Jesuit monks, hence the name.
The “jesuita” was invented more than a century ago by a Spanish pastry chef who worked in Santo Tirso, a town in the north of Portugal. It combines puff pastry with two egg-based creams. The whites and the yolks are separated. The yolks are used to make a cream that is layered inside the puff pastry. The whites are used for the frosting.
The quality of “jesuitas” varies from satisfying to divine, depending on the excellence of the ingredients and the exactness of the execution. One of the best “jesuitas” we ever tried came from a wonderful pastry store near Chiado called Tartine. We bit into this delight, and the yolks and whites reunited into a mystical explosion of flavor!
Tartine is located on Rua Serpa Pinto, 15-A, tel 21-342-9108. Click here for their web site.