Of course, with the over 400 years of cultural influence, you can’t miss savoring the Macau Portuguese egg tarts based on the authentic Portuguese pastel de nata if you ever visit Macau. So we have Portuguese grilled fish, pineapple prawn curry savor by the Portuguese descendant in Malacca. Malaysia in 1511 and subsequently settled in Macau in the 16th century. Portugal has stamped its mark in Asia by conquering many regions, including where I live, i.e. I am presenting the version which is the widely available dessert on the menu of many Chinese cafes (茶餐厅), particularly in Hong Kong and Taiwan. I said the ‘Asian way’ because I have not been to Portuguese to taste the authentic Portuguese tart, Pastéis de Nata as it is called. Click here or go to to order your kit today.This article is about how to make Portuguese tart, the Asian way. Order a Portuguese egg tart DIY kit online and get baking. Click here to know more or go to Online Portuguese egg tart cooking class!Ĭan´t travel to Portugal? No problem! You can now learn how to make these amazing egg tarts from your kitchen. Learn how to prepare your own Portuguese egg tart on one of our Pastel de Nata, Learn to Make your own cooking classes. Having a deep connection to Portugal (Macau was a Portuguese colony from 1557-1999) this was a instant hit within the Macau inhabitants. In 1989, British pharmacist Andrew Stow and his wife Margaret Wong opened Lord Stow’s Bakery in Coloane, where they sold a Macau-style egg tart that attempted to recreate the Portuguese egg tart (Pastel de Nata) that they got to know on a visit to Portugal. Different from their original counter parts, now a day’s Chinese egg tart is very popular pastry. Portuguese first landed in the Guangzhou province in 1513, and Hong Kong became a British colony in the early 1840’s, so the connection to the original European Pastry was established through exploration and colonization. Introduced in China via Guangzhou in the 1940’s, they quickly spread to Hong Kong specially after World War II, especially on “tea houses” called cha chaan tengs. Having its origins in Europe as we saw previously, egg tarts traveled to the Asian continent on the beginning of the 20th century. If you want to dive more into the Portuguese egg tart scene you can check here our local top picks for best egg tarts in town. The oldest and considered one the best Portuguese egg tarts “Pastéis de Belém” are a must on any trip to Lisbon. This were the first commercially available Portuguese egg tarts, and still being prepared and sold using the secret monk recipe. Named “Pastéis de Belém” (Belém egg tarts), due to the name of the region “Belém” on which the monastery and factory were located. On an attempt to survive after the extinction of the religious orders, some monks from the Jerónimos monastery started to sell Portuguese egg tarts on a sugar cane factory next to the monastery. The liberal turn for Portuguese egg tarts The clergy having access to sugar and an excess of egg yolks (from using the whites for starching/pressing their habits) most certainly resorted to often cook these pastries. These recipes were probably shared among travelling and visiting monks amongst the several religious orders existing in Portugal at the time. Written in 1729, the recipe for “Pastelinhos de Natta” by Maria Leocádia do Monte do Carmo, used a custard with the same base ingredients such as cream, egg yolks and sugar, cooked on puff pastry casings. The first clear written reference came from the Santa Clara of Évora convent. Being referenced in many 19th century texts and illustrations, pinpointing the exact place where they were created is most likely an impossible job, seeing that writing and documenting recipes and food was not popular as today. Portuguese egg tart (Pastel de Nata) and its religious originsĬreated on monasteries alongside with many of the best Portuguese Conventual desserts (they deserve their own post), Pastéis de Nata (plural-Portuguese egg tart or Portuguese egg custard tart) origins are not simple to trace. The original versions of this sweet were called doucettes and darioles, and some reports say that they were served on the coronation banquet prepared for Henry IV in 1399. Derived from the Anglo-Norman (medieval ruling class in England, composed mainly of a combination of ethnic Anglo-Saxons, Normans, and French, following the Norman conquest) word of Crustade meaning a kind of pie. In England Custard plays a big role one on desserts. Portugal, England, and France have their own versions of this sweet, adding different kind of spices, ingredients and or different types of pastry. Known by many names such as custard tarts, egg tarts, flans pâtissier, egg custard tarts, this pastry consists of an outer pastry crust filled with egg custard and baked. A medieval kitchen represented in a painting
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