{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A secret recipe for Portuguese tarts attracts tourists far and wide' data-url='/boclips/videos/5c54c469d8eafeecae16898e' data-video-url='/boclips/videos/5c54c469d8eafeecae16898e' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA secret recipe for Portuguese tarts attracts tourists far and wide\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television Lisbon, Portugal - 30 April 2010 1. Wide shot of homes and port  2. Wide of queue at Pasteis de Belem shop 3. Pan right along queue4. Close up on sign reading 'Pasteis de Belem'5. Mid of male staff serving two girls at...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television \u003cbr/\u003eLisbon, Portugal - 30 April 2010 \u003cbr/\u003e1. Wide shot of homes and port  \u003cbr/\u003e2. Wide of queue at Pasteis de Belem shop \u003cbr/\u003e3. Pan right along queue\u003cbr/\u003e4. Close up on sign reading 'Pasteis de Belem'\u003cbr/\u003e5. Mid of male staff serving two girls at counter \u003cbr/\u003e6. Close of Pasteis de Belem tarts \u003cbr/\u003e7. Tilt down from vendor to tarts on trays\u003cbr/\u003e8. SOUNDBITE: (English) Miguel Clarinha, Manager of Antiga Confeitaria de Belem \u003cbr/\u003e\"The original recipe came from the Monastery of Jeronimos which is right beside us and in 1837 this place opened as Antiga Confeitaria de Belem. It used to be a sugar refinery and the person that had this recipe was supposed to be selling it at the Monastery but after (the) liberal revolution in 1834, all monasteries were closed and the person who sold this recipe there had to find a different place to do it. So he came over to that refinery that used to be this place and soon after it turned into Antica Confeitaria de Belem.\" \u003cbr/\u003e9. Wide of Jeronimos Monastery \u003cbr/\u003e10. Pan left of monastery \u003cbr/\u003e11. Wide of tourists walking out of monastery \u003cbr/\u003e12. Rear view of Clarinha walking through bakery\u003cbr/\u003e13. SOUNDBITE: (English) Miguel Clarinha, Manager of Antiga Confeitaria de Belem\u003cbr/\u003e\"We cannot go through this door because behind this door is where the secret is made that's why it's called there in Portuguese \"secret shop\". This is where our three chefs, the three people that know the recipe, make the dough and the cream every day. What we can see is what we do with the dough and the cream, after they come out of the secret shop. Ok? Shall we?\" \u003cbr/\u003e14. Pan of women stretching dough by hand \u003cbr/\u003e15. Pan of women working \u003cbr/\u003e16. Mid of woman cutting dough to small pieces \u003cbr/\u003e17. SOUNDBITE: (English) Miguel Clarinha, Manager of Antiga Confeitaria de Belem\u003cbr/\u003e\"It's all handmade. This is a handmade process. It's been like this since 1837 and we keep on doing it today.\" \u003cbr/\u003e18. Wide of women working, moulding pastry\u003cbr/\u003e19. Close up on woman kneading dough into cups with thumb \u003cbr/\u003e20. Mid of machine filling crusts with custard \u003cbr/\u003e21. More of custard-filling machine \u003cbr/\u003e22. Mid of baker taking tray of cooked tarts out of oven \u003cbr/\u003e23. Pan right across freshly-baked tarts \u003cbr/\u003e24. Wide of counter where tarts are being served \u003cbr/\u003e25. Mid of customers at counter \u003cbr/\u003e26. Mid of women paying for tarts \u003cbr/\u003e27. SOUNDBITE: (English) Alexander Silva, Singaporean tourist \u003cbr/\u003e\"I've had that since when I was a kid, so the taste just remember, I remember the taste and just decided to come here. I think this is one of the best place you can find this. So that's why we are here.\" \u003cbr/\u003e28. Alexander taking a bite of tart \u003cbr/\u003e29. Mid of waiter taking an order from a group of diners\u003cbr/\u003e30. Mid of customers talking\u003cbr/\u003e31. SOUNDBITE: (English) Janko Hagen, German tourist\u003cbr/\u003e\"This place is famous so we checked it out in the tourist books which you always do on planning and in the pre-planning we decided to have Pasteis de Belem of-course.\" \u003cbr/\u003e32. Mid of customers sitting at tables in shop \u003cbr/\u003e33. SOUNDBITE: (English) Miguel Clarinha, Manager of Antiga Confeitaria de Belem\u003cbr/\u003e\"Throughout the years with all new transports taking people from the centre of Lisbon to Belem, like steamboats and trams, this started to be a very visited place for Lisbon inhabitants and for Portuguese people and also tourism as well has been growing ever since.\" \u003cbr/\u003e34. Mid of baker taking tray of tarts out of the oven \u003cbr/\u003e35. Mid of queue outside shop \u003cbr/\u003e36. Wide of queue outside shop with Jeronimos Monastery in background\u003cbr/\u003eDespite fears about Portugal's economy, there is one business that is defying the odds.\u003cbr/\u003eQueues snake around the street outside a cafe known as Pasteis de Belem. \u003cbr/\u003ePart of the secret, the recipe is kept well under wraps sparking immense curiosity among both local and international visitors. \u003cbr/\u003eLisbon's Belem neighbourhood is packed with tourists. \u003cbr/\u003eFrom this place, Portuguese explorers launched their missions to the New World. \u003cbr/\u003eThe place is dripping with history. But the real draw to Belem comes in the shape of sweet, warm and gooey custard tarts, known as Pasteis de Belem.\u003cbr/\u003eBoth tourists and locals flock here, the Antiga Confeitaria de Belem, to grab a bite of the tarts, which have a history just as rich as their place of birth.\u003cbr/\u003eNuns in the nearby Jeronimos Monastery used to bake the tarts by hand, selling them to visitors to the area. \u003cbr/\u003eBut monasteries around Portugal were closed after the liberal revolution of 1834, explains Miguel Clarinha, Manager of Antiga Confeitaria de Belem.\u003cbr/\u003eThe person who knew the tarts' secret recipe moved down the street to what was once a sugar refinery to bake his treats and the Antiga Confeitaria de Belem opened its doors in 1837.\u003cbr/\u003eNearly 180 years later, the Pasteis de Belem are still hand-made in the same place. \u003cbr/\u003eThe tarts, made of custard and flaky pastry, are sold at the bakery for 90 Euro cents ($US1.23) a pop.\u003cbr/\u003eClarinha says the custard and dough recipes remain a secret. \u003cbr/\u003eThe chefs who know the recipes work in a room that is strictly off limits to visitors.\u003cbr/\u003e\"This is where our three chefs, the three people that know the recipe, make the dough and the cream every day. What we can see, what we do with the dough and the cream, after they come out of the secret shop,\" says Clarinha.\u003cbr/\u003eWomen clad in hairnets chop the slinky dough into small nubs that will then be hand-thumbed into baking dishes. \u003cbr/\u003eThis stage of the baking process is still performed by hand, just as it always has been.\u003cbr/\u003eThe temptations of modernity have crept in, however, and a machine now squirts the silky custard into the dough-covered baking dishes. Industrial ovens have replaced traditional ones. \u003cbr/\u003eBut the taste is the same. The tart is best when eaten fresh out of the oven. \u003cbr/\u003eThe creamy custard filled with hints of cinnamon and vanilla blends delightfully with the crunchy, crispy pastry. \u003cbr/\u003eThe workers churn out between 15-thousand and 50-thousand tarts every day, just to keep up with a continuous influx of hungry and curious visitors.\u003cbr/\u003e\"I've had that since when I was a kid, so the taste just remember, I remember the taste and just decided to come here. I think this is one of the best place you can find this. So that's why we are here,\" says Singaporean tourist, Alexander Silva.\u003cbr/\u003eJanko Hagen a tourist from Germany says \"this place is famous so we checked it out in the tourist books which you always do on planning and in the pre-planning we decided to have Pasteis de Belem of course.\" \u003cbr/\u003eThe tarts are served at other locations in Portugal as well, but the ones made here are considered the best and are certainly the most well known. \u003cbr/\u003e\"Throughout the years with all new transports taking people from the centre of Lisbon to Belem, like steamboats and trams, this started to be a very visited place for Lisbon inhabitants and for Portuguese people and also tourism as well has been growing ever since,\" says Clarinha. \u003cbr/\u003eNo matter how much the surrounding neighbourhood may change and develop with time, the tarts made here are likely to preserve their antique character and their secret recipe may well live on for years to 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