What is the difference between a custard tart and a Portuguese 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.
Is an egg tart the same as a custard tart?
The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; pinyin: dàntǎ (in Mandarin); Jyutping: daan6 taat1; Cantonese Yale: daahn tāat) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata.
What is Portuguese egg tart made of?
Portuguese egg tarts must be baked in a very hot oven, at about 250°C, to get their signature burn marks. At that temperature, shortcrust pastry would be incinerated. That’s why Portuguese egg tarts are made with puff pastry, which needs a high temperature to puff up.
Is Portuguese egg tart from Portugal?
The Portuguese egg tart was invented thanks to monks and laundry. With its distinctive caramelized, creme brulee-like topping, pastéis de nata are arguably Portugal’s favorite dessert. They were supposedly first made in the 13th century by monks in the Jerónimos Monastery in Lisbon.
Is egg tart sweet or Savoury?
The custard tart seems to establish itself then as something that is a sweet dish with cream, eggs, milk and sugar. Nutmeg becomes really popular in England [at that time] and from then on you see a little nutmeg scraped on top.”
What’s the difference between Portugese and Chinese egg tarts?
In addition, the Portugese version is sweeter, more vanilla-y, and the Chinese version tastes eggier. The Portugese version is also puffier, and will have dark caramelized spots on the top, which you would never see on the Chinese Egg tart. That’s the best way to tell the two apart.
When to make puff pastry for Portuguese egg tarts?
The puff pastry should be made the night before, so it has time to chill fully before you press it into the molds. If you don’t want to buy molds (though Mendes highly recommends them), you can make these tarts in a muffin tin. Below, you can see the different results yielded by each cooking vessel.
Where did the name Po egg tart come from?
It has the same milky consistency as the pastéis de nata with the flaky thin crust of the dan tat. Apparently, the “ po ” comes from it being inspired by the Portuguese dessert, also referred to as a Macau egg tart.