What is the difference between Portuguese and egg tart?

Unlike the short crust casing favoured by the Hong Kong egg tarts, Macau’s Portuguese egg tarts are made of puff pastry. The Macanese egg tarts are sweeter than the Hong Kong ones and the tops are carmelised. They use just the egg yolks rather than the whole egg and we don’t think they contain evaporated milk.

What is the difference between a custard tart and a Portuguese custard tart?

There is one major difference though as far as the English and the Portuguese versions are concerned: the English custard tart is made of crust pastry and topped with nutmeg, while the Portuguese pasteis de nata is made with puff pastry and topped with cinnamon.

Are egg tarts Chinese or Portuguese?

It’s not technically a Chinese native, however. Custard egg tarts have been a British confectionary since the medieval times and Portuguese pasteis de nata have been around since the 18th century, first made by Catholic monks in Belém, Portugal.

How do you store Portuguese tarts?

The tarts will keep in an airtight box for up to 2 days. If they soften, crisp them up in a medium oven for 5 minutes. These tarts use a thick custard made with a hot syrup, with flour added to stabilise the mixture.

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How many calories are in a Portuguese custard tart?


Calories 160 (669 kJ)
Saturated Fat 3.4 g 17%
Carbohydrate 21.1 g
Sugars 12 g
Fibre 0.5 g

Why are egg tarts so good?

It was designed to attract the local expatriate community. But the Chinese fell in love with it. A good Pastéis de Nata has a crisp flaky pasty, similar to flaky pastry but not so delicate as it has to withstand the moisture of the custard. The best egg custard are dreamy, creamy and with a full mouth flavor.

Can you freeze Portuguese tarts?

Eat the Tarts

They can be enjoyed warm or cold. If you’ve made a batch but don’t want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months.

Can egg tarts be eaten cold?

Should I refrigerate egg tarts? If consuming within the day you make them, you do not need to refrigerate them. You can eat them warm, room temperature, or cold. However, if you plan to eat them the next day, make sure to refrigerate them.

Why is it called Portuguese tart?

The history of the Pastel de Nata

The Pastel de Nata’s history dates back over 300 years, to Jerónimos Monastery in Belém, west of Lisbon. … The monks of the monastery soon created a secret recipe to perfect their custard tarts, which they began selling as a means of creating income to support the monastery.

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