![]() The busy streets, the crowd, the mix of Eastern and Western culture, the history of Western colonization, and the ornamental religious architecture. These cute and richly-satisfying Pastel de Nata bring back my memories in Macau and Guangdong Province. While many gamblers were seeking gold in the world-famous casinos there, I sought gold in the beauty and flavor of Portuguese tarts. ![]() Once oven is ready, add egg tarts and bake for 27-30 minutes. In Macau you can smell their vanilla fragrance along the narrow streets and wide squares of the city. sift egg mixture so the eggs are silky and soft Step 4. When I was able to visit Macau, I walked immediately to “Cookie Street” and bought beautifully baked and luscious Portuguese Egg Tarts (Pastel de Nata). I went to university in Zhuhai, which is on the border with Macau. Scraps also can be stored in the freezer for up to 3 months.I just love Portuguese Egg Tart. Once cooled, dust with a little confectioners’ sugar or cinnamon. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400☏ oven until golden brown, about 25 minutes. You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Related: 20 Weeknight Meals That Taste Even Better as Leftovers The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry- there is still plenty of butter) and a tad more crisp. Related: Easy and Elegant Puff Pastry AppetizersĬhinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. Store-bought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste. ![]() The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with the rich eggy filling, is one of the most satisfying bites. A crisp pastry base and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. So while this recipe uses butter, by all means use lard, if you can find it. Like those chefs, I use what is most commonly found in my local grocery stores. Usually these are found in dim sum restaurants or Chinese bakeries. Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of butter and evaporated milk as a substitute for fresh cream or milk. In this video I will show you how to make Hong Kong style egg tarts. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.Įgg tarts are a perfect example of the European influence in Chinese culture. At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them.
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