egg custard tarts part deux
my chinese friends would recognize the picture below as an egg custard tart (dan tat) which are usually sold in Chinese bakeries or served at dim sum.
i recently discovered that in portugal, they also have egg custard tarts which are called pasteis de nata! i was reading one of my favorite food blogs, Chocolate and Zuchini, when I came upon an entry where she described some portugese pastries. i recognized the pasteis de nata in her picture as an egg custard tart. i never knew that the egg custard tarts found in chinese bakeries may actually have a foreign origin. or might it be the other way around?
anyway, so i asked my Portugese friends about these portugese pastries and their description matched what i know as an egg custart tart. so i got a couple from a chinese bakery for them to try. I asked their opinion of how it tasted in comparison to the portugese version - they said it was very similar, only that the tops of the pasteis de nata are broiled (like a creme brulee), the custard more custardy and the pastry crisper. this sounds like the good egg custard tarts you can find at Golden Gate Bakery in SF Chinatown! hm, i'd love to try an authentic pasteis de nata in Portugal someday...
to read the entry about pasteis de nata:
http://chocolateandzucchini.com/archives/2004/07/pastelarias_here_i_come.php
i recently discovered that in portugal, they also have egg custard tarts which are called pasteis de nata! i was reading one of my favorite food blogs, Chocolate and Zuchini, when I came upon an entry where she described some portugese pastries. i recognized the pasteis de nata in her picture as an egg custard tart. i never knew that the egg custard tarts found in chinese bakeries may actually have a foreign origin. or might it be the other way around?
anyway, so i asked my Portugese friends about these portugese pastries and their description matched what i know as an egg custart tart. so i got a couple from a chinese bakery for them to try. I asked their opinion of how it tasted in comparison to the portugese version - they said it was very similar, only that the tops of the pasteis de nata are broiled (like a creme brulee), the custard more custardy and the pastry crisper. this sounds like the good egg custard tarts you can find at Golden Gate Bakery in SF Chinatown! hm, i'd love to try an authentic pasteis de nata in Portugal someday...
to read the entry about pasteis de nata:
http://chocolateandzucchini.com/archives/2004/07/pastelarias_here_i_come.php
