Portuguese or chinese egg tart9/5/2023 ![]() ![]() Now to stop the custard from curdling, it should be stabilized by adding cornstarch to the egg-milk mixture. to get those burnt marks on top, there should be enough milk to have the protein needed to create a skin while they bake in the oven at 250☌. They also tasted good too but not quite the Portuguese egg tarts that I know.then finally I found this recipe from Kitchen Tigress and she explained so well why I, and Rasa Malaysia in this case, were failing at making Pastel de Nata. I found some and tried them but still no spots and I get curdled custard instead. Next step was to look for the right custard recipe. I felt a bit more optimistic since ready-made puff pastry sheets are easily available there, so half of the work is done. The secret to perfect Portuguese Egg Tartsįast forward to 2016 and with a change of location (Germany), I decided to give it another shot. So after so many failed attempts, I gave up :-(. Not only was it difficult to make puff pastry in a really warm and humid kitchen but I also cannot get the custard to be as smooth or the top as shiny with those burnt spots which is a signature of Pastel de Nata (aside from the time I burned a batch of course). It is a small milky, creamy egg custard tart that has a flaky, crispy pastry as a base.įrom that very first taste of this buttery pastry, I got hooked! I cannot get it out of my mind for months after getting back to the Philippines so I tried recreating it using a different recipe (from the internet) but every single attempt ended up as a failure. Macau has been a Portuguese colony until late 1999 so that explains how this delicious pastry found its way to this tiny island in Asia all the way from Portugal. Pastel (Pastéis for plural) de Nata, also known as Portuguese Egg Tart is one of the famous local specialties in Macau that should never be missed. The secret to perfect Portuguese Egg Tarts. ![]()
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