![]() So I decided to use the recipe from my baking idol – Cupcake Jemma. Maybe I was just too excited to shuffle them into my mouth – I defy anyone to eat an egg tart slowly!Īnyway, after my research, I knew that the custard should be creamy and a bit runny, with some caramelisation on top. As I’ve said above, I tasted a few Portuguese custard tarts from different bakeries when I travelled to Lisbon although the textures of the custard were all slightly different, I confess that I couldn’t identify major differences in taste. The CustardĪpart from the pastry, the way you make the egg custard also determines the outcome. For its versatility and for the very personal memories it evokes, this is the sort of pastry that I decided to bake and share with you. More importantly for me, this pastry can also be used for Hong Kong egg tarts, curry chicken puffs and all those pastries from Hong Kong Chinese bakeries which bring back my childhood memories. In her description, the pastry tart shells become more crisp using Chinese puff pastry. So let’s get started! Watch my video tutorial instead ![]() To achieve these outcomes, you need a good recipe and some skill!Īs I always say: if I can do it, so can you! The top is caramelised brown but not burnt. The pastry has to be buttery, crispy and flaky, while the custard should be creamy and a bit runny. The tart, Pastel de Nata, basically has two parts, the pastry and the custard with its signature slightly caramelised top after baking. This is always true about iconic food with a cultural heritage…often it can depend on which part of the country you grew up in and what your family traditions were. There are some differing views about the ‘right’ way to make them as I’m sure, you won’t be surprised to hear. Wanting to share some of my experiences and also wanting to perfect my own baking technique, I did quite a bit of research about how to make this famous dessert. Only food can do this! Pastéis de Nata ~ Portuguese custard tarts Savouring the tarts in their original birthplace, definitely took me back to Macau and Hong Kong and brought up some long forgotten childhood memories. ![]() Of course, Pastéis de Nata (Pastel de Nata is the singular) was a must-try dessert. Hong Kongers flocked to it and I can remember there was always a long queue of eager tart eaters, waiting to get into the restaurant to try the authentic Macau cuisine. Then came the grand opening of a famous Macau restaurant in the Tsim Sha Tsui district of Hong Kong. Visits to Macau were my first experiences of trying these flaky and crispy custard tarts. My parents often took me and my brother to Macau for holidays because it took less than an hour on the ferry (there’s actually a huge road bridge now and you can drive between the two cities). I grew up in Hong Kong, the sister city of Macau.
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