Portuguese custard tarts, or pastéis de nata, may now be everywhere, but Casa Nata was Melbourne’s first spot devoted entirely to them. The owners have ties to Portugal and Macau (a former Portuguese colony), and that lineage shows here. Each tart is baked until the top is just shy of burnt, giving it a caramelised, speckled lid with a delicate char around the edges. The filling is molten and slightly runny by design, encased in buttery croissant-style pastry. It’s crisp-meets-custardy – best enjoyed warm. Melbourne has plenty of pastéis de nata, but few are as faithful to the original as these. Multiple locations; casanata.com.au

From one small Elsternwick shop to four Melbourne locations (plus one in Sydney), Baker Bleu has mastered the art of bread and pastry. The famed sourdough bagels and pillowy country rolls here are mainstays for a reason, but for something sweet, don’t look past the custard tart. A thin, multi-layered tart shell made from laminated croissant dough is crisp enough to almost shatter, giving way to a cinnamon-spiced custard finished with a light drizzle of syrup. It’s elegantly refined, without losing the charm of the classic. If you’re eating in, be sure to pair it with a Market Lane coffee. Multiple locations; bakerbleu.com.au

Spain might be famous for burnt Basque cheesecake, but this Spanish bar in Reservoir leans into Aussie nostalgia instead. The custard tart isn’t a permanent fixture, but when it appears, it’s worth rearranging your plans for. Pastry whiz Anneliese Brancatisano prepares them fresh for the venue, and it’s served here simply, by the slice. The tart sits somewhere between homestyle and elevated – creamy custard, a dusting of grated nutmeg, nothing overthought. Pair it with a filter coffee at lunchtime or vermouth and housemade liqueurs in the evening. It’s the kind of dessert that feels delightfully old-school without ever being dated. 791 High Street, Reservoir; lapintareservoir.com.au

Inspired by the dairy-rich Japanese island of Hokkaido, this chain specialises in Japanese-style custard tarts. The ‘original’ features a wobbly, ultra-creamy custard made from three cheeses (cream cheese, mascarpone and parmesan) set inside a crumbly biscuit shell. It’s rich but balanced, with that signature sweet-savoury balance that Japanese desserts do so well. If you want to branch out, flavours like yuzu, strawberry, salted caramel and matcha offer variety while still feeling true to form. They’re baked fresh in-store each day, served warm and are ideal for anyone who prefers their custard tarts with a bit more tang and lift. Multiple locations; hbctaus.com.au

Docklands might not be an obvious dessert destination, but TangMama is worth the trip. Known for its mooncakes, the Chinese-inspired shop has built an even bigger following for its Hong Kong-style egg tarts. Part of the draw is the inventive flavour range: taro and sweet purple rice; durian and mango; baked pumpkin and salted egg; and matcha and mochi. The pastry is delicate, the fillings are smooth and fragrant, and the colours set them apart. It’s classic egg tart DNA with a playful twist. If choosing is too hard, gift boxes of four or six let you sample a mix. 842 Bourke Street, Docklands; tangmama.com

Think eggs are essential for a custard tart? This plant-based bakery begs to differ. Specialising in vegan versions of bakery sweets and snacks, they’ve managed to crack the code on a fully vegan custard tart inspired by the Portuguese pastel de nata. A dairy-free puff pastry shell encases a pudding-like filling baked until the surface turns deep gold and dimpled. It’s rich, warming and without any of the chalkiness some vegan custards lean towards. The wider menu spans sausage rolls, cheezymite scrolls, peanut butter brownies and brioche doughnuts – proof that vegans don’t need to miss out on their favourite bakery treats. 151 Union Rd, Ascot Vale; misterniceguy.com.au

Even after more than 60 years, Glenroy Bakery remains a community fixture. The shop turns out all kinds of breads, cakes and pastries while also supplying cafes and restaurants across Melbourne. Their custard tart sticks firmly to tradition with a thick pastry shell, silky custard filling and nutmeg on top. They come in two-packs – ideal for sharing (or not) – plus mini versions sold in boxes of 12. It’s a no-nonsense tart, but that’s part of the appeal. With more than 200 products made onsite daily, this is a bakery where consistency and old-school baked goodies continue to draw a crowd. 17 Blenheim St, Glenroy; glenroybakery.com.au

It’s no mystery why this long-standing patisserie still draws queues, both at its Royal Arcade store and South Melbourne Market stall. The pastries here rival what you’d find in France, but with bolder Australian and Asian flavours. Pandan threads through the menu, from the croissants to the signature pandan custard flan: a thick-set, fragrant pandan base wrapped in golden croissant dough and dusted with icing sugar. It’s not too sweet, with a texture that leans more flan than custard. For purists, a classic custard version is also available. Either way, Agathe shows that tradition and creativity can blissfully coexist. Royal Arcade, Shop 43/335 Bourke Street Mall, Melbourne; shop.agathe.com.au

Few places still make an old-school custard tart quite like CBD Bakery. The shop calls itself a country-style bakery in the heart of the city, and the offerings reflect it. The pastry cabinet is filled with hard-to-find bakes, from neenish and jam tarts to apple cakes and lamingtons. They also serve custard tarts made just as they were when the shop opened more than 30 years ago. Expect a thick, slightly crumbly shell, a traditional custard filling and a dusting of nutmeg on top – utterly unpretentious and wholly nostalgic. If you’re chasing the classic, this is the place to go. 480 Bourke St, Melbourne; cbdbakeryandcatering.com.au

For more than 20 years, this suburban stalwart has earned a loyal following with its blend of Vietnamese and Australian bakery classics. Owners Shaun and Cindy, originally from Ho Chi Minh City, make everything fresh daily – from the baguette for their banh mi to pies, pastries and their much-loved custard tarts. These are on the larger side, with a jiggly yellow custard filling and a liberal sprinkling of nutmeg. The pastry is sturdy without being heavy, designed to hold up on the go. Still hungry? The crackling pork roll is a fan favourite. For some warm-and-fuzzy feels, check out their socials. 18 Were St, Montmorency; montmorencybakehouse.com.au