Fresh Pastel de Nata Cooling on Bakery Rack
by Esteban Burt
Golden-brown custard tarts rest in a metal tray atop a wire cooling rack, their flaky pastry edges crisp and darkened by heat. The pale cream filling puffs slightly at the center, against the caramelized swirls on top. Indirect morning light bounces off the bakery's pale walls, softening the shadows between the wire grid. Lamplight pools in the corners of the room, casting a warm glow that highlights the steam rising faintly from the hot pastries. The monsoon season hangs heavy outside, visible only through the damp condensation on the glass behind the rack. Each tart sits perfectly centered, filling the frame with their rich, buttery texture and the subtle sheen of fresh sugar glaze.
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