Far from a purveyor of “pasteis de nata,” how else can we satiate our craving for these divine custard tarts? Retrieved 11 November 2019.Do not try this recipe at home unless you’re desperate! Which is how we feel. 'KFC brings Macau-style egg tarts to Singapore | CNN Travel'. ' 'Like the tart, I never change': The secret behind Macao's most famous dessert is to copy'.

^ a b 'The borrowed origin of Macau's Portuguese egg tarts'.

^ 'How a British pharmacist-turned-baker sold Macau's most edible icon: version of the Portuguese egg tart'.'Hong Kong's Top 10 Baked Goods And Pastries'. 'Everything You Need To Know About The Hong Kong Egg Tart'. ^ a b 'Hong Kong egg tarts are not vegetarian – and here's why'.

In contrast to the Hong Kong-style egg tart, the Macau-style egg tart features a caramelized browned top. In 1999, Wong sold the recipe to KFC, which then introduced the Macau-style pastel de nata to other parts of Asia, including Singapore and Taiwan. This variation is a Portuguese tart ( 葡撻 poùh tāat). In 1989, British pharmacist Andrew Stow and his wife Margaret Wong opened Lord Stow's Bakery in Coloane, where they sold Portuguese tarts that copied the pastel de nata. In June 2014, the technique of egg tart production was formally included in the Intangible Cultural Heritage Inventory of Hong Kong. The custard filling may be flavored with chocolate, green tea, or bird's nest, and the outer shell may be made with pastry. Hong Kong egg tarts are typically smaller and served in twos or threes, in contrast to the original Guangzhou egg tarts which were larger and could be served as a single item. In the 1960s, cha chaan tengs began to serve egg tarts, popularizing the pastry with the working-class Hong Kong population. Variations Hong Kong Hong Kong-style egg tartĮgg tarts were introduced to Hong Kong via Guangzhou in the 1940s but initially could only be found in higher-end Western-style restaurants. The other variety is from Macau and is a Macanese take on the pastel de nata, as Macau was then a Portuguese colony. The one that appeared around 1927 in Guangzhou’s Zhen Guang Restaurant (真光酒樓) is close to the egg tarts popular in Guangzhou and Hong Kong today. Nowadays, there are two main varieties of egg tart in China. So egg tart varieties, inspired by those from Europe, featuring a lard-based puff pastry crust and a filling similar to steamed egg pudding ( 燉蛋), were then created by department stores and appeared as a 'Weekly Special'. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine having many outside influences.

The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the European custard tarts. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong-style cafes). The dish consists of an outer pastry crust filled with egg custard. The egg tart ( traditional Chinese: 蛋撻 simplified Chinese: 蛋挞 Cantonese Yale: daahn tāat pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata.

Pastel de nata ingredients