portuguese custard tarts (pasteis de Nata) & aWard
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Recently I bought the Café Favorites Cookbook from one of The Australian’s Women Weekly Cookbook series. I only flicked through it quickly and without hesitation I bought it right away, there are many recipes which I know I would love to try and I have already tried a few already. The Portuguese custard tarts were a big hit, I have made twice in two weeks time already, for both occasions: our street BBQ and my friend’s baby shower, they were gone so quickly.
A little story telling….
The first time I came across Portuguese custard tarts was in 1997 in Hong Kong , when Lord Stow’s Bakery from Macau opened his first branch in Hong Kong, snake-like queues of people were waiting for hours to sample the freshly baked tarts came out of the oven. For those who did not want to wait (side-story), his ex-wife had also opened a bakery jut nearby competing with him and claiming hers were better. Anyhow, the food culture in Hong Kong is like fashion or a wave, rather short-lived, after people have tried, they jump on to try other new food. Lord Stow’s bakery does not exist in Hong Kong anymore, their custard tarts are now sold under exclusive licence at the coffee lobby bar in Excelsior Hong Kong.
I have visited Portugal years ago and have tried the local custard tarts there, I could only buy those selling at room temperature. To be honest, I did not like them at all. The custard was harder, a little curdled. I still like the modified version by Lord Stow. I am also too used to having freshly baked ones and eat them when they are piping hot or within a few hours out of the oven maximum.
I asked in twitter and found out apparently the most authentic ones are in Belém, Lisbon, thanks Helen @World Foodie Guide! I have to make a “pilgrim visit” to Belém one day : )
Although I am writing about Portuguese egg tarts today, my friend who is also named Carmen from Basel @ Sushi Session, both of us agree that Hong Kong style egg tarts are the best, especially the puff pastry ones. I was reading from wikipedia about the history and types of egg tarts, if you interested too, you can click here. Our last British Governor of Hong Kong, Chris Patten who is also a food lover, likes the Hong Kong style egg tarts a lot, he used to visit Tai Cheong Bakery, 泰昌餅家 in Central from time to time, this bakery got popular since then (see picture below).
Please feel free to share your custard tarts experience in the comments section, would love to hear your story!!!
Recipe adapted from Café Favorites
Makes 12
Ingredients:
- 100g caster sugar
- 2 tbsp cornflour
- 1/3 cup (80 ml) water
- 4 fresh egg yolks (large eggs)
- 300ml cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 ready-rolled sweet puff pastry
- cinnamon (optional for sprinkle on top)
- powdered sugar (optional to sprinkle on top)
- butter for greasing the muffin molds
Directions:
- Grease a 12-hole muffin mould with some butter.
- Preheat oven to 220°C.
- Whisk the egg yolks in a bowl, set aside.
- Mix the cornflour and water in a small bowl, set aside.
- In a stainless steel saucepan, add in the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring with a whisk until all sugar is dissolved, the cream and egg yolks are mixed well.
- While the mixture is slowly heating up, slowly pour in the cornflour mixture. Keep stirring to avoid lumps and until the mixture thickens and become custard.
- Unwrap the puff pastry, fold into half and then roll it up from the short side like a swiss roll.
- Divide the pastry into 12 equal round pastry dough.
- Cut-sides up, roll each small dough into a round piece on a lightly floured surface into a 10cm round. Push the rounds into the muffin molds with the sides sticking out, don’t worry they will strink when they are in the oven.
- Divide and spoon the custard into the each holes to about 3/4 full.
- Bake for about 2o minutes.When out of oven, let it stand for 5 minutes before lifting them to cool on wire rack.
- Optional, sprinkle some cinnamon and powder sugar for even more authenticity.
- Best served when they are piping hot or warm.
Enjoy!
Notes:
- The recipe says mix the cornflour with sugar, cream, water and egg together, I find this will cause lumps so it’s better to dissolve the cornflour first with water.
- I used a spoon to help stirring the custard as after some custard may stick to the bottom, I use the back of the spoon to help to avoid curds forming and ensuring the custard is smooth.
You see those rocky road on the right? Stay tune for the recipe!
Award
And finally, I would like to thank you so much for Sophie from Sophies Foodiefiles for the Sisterhood award. Sophie lives in Belgium, I always feel she is living very close to me because Holland is just next door.
To keep with the tradition of passing on this award. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitute and/ or gratitude.
- Put the logo on your blog or post.
- Nominate up to 10 blogs which show great attitude and/or gratitude
- Be sure to link to your nominees within your post.
- Let them know that they have received this award by commenting on their blog, or by sending them an email.
- Remember to link to the person from whom you received your award.
And I would like to pass on to
- Pamela from Clement Ferrand @The Cooking Ninja
- Rosa from Geneva @Rosa’s Yummy Yums
- Ivy from Athens @Kopiaste… Greek Specialities
- Wiffy from Singapore @Noobook
- Maria from New York @Kali Orexi
- Natasha from North Virginia, US@5 star Foodie
- Lisa @Lisa is Cooking
- Ella from New England @From Scratch
So here is a long post today, I hope you have enjoyed it!
The Portuguese tarts look delicious – I’ve never had them and would love to try! Congratulations on the award and thank you so much for passing it to me, I am honored!
Natasha – 5 Star Foodie’s last blog post..Sweet Corn and Vidalia Onion Bisque
Thanks Janet for the blog award.
I haven’t had this tart ever since I moved to France. Your tart is so good looking that it makes me drool and yearn for a bite of it. hmm…if only we are neighbours.
The Cooking Ninja’s last blog post..Carottes Râpées (Grated Carrot Salad)
You really deserved this award! Your pastei de nata look excellent: I love them! Looks very tasty!
I have a similar recipe from Bill Granger!
Sophie’s last blog post..Rhubarb & almond muffins with cinnamon & nutmeg
Hi Sophie, next time I go to UK, I have to check out Bill Granger’s cookbook : )
Oh, your tartlets look incredibly good and pretty! A delicious speciality! Thanks ever so much for the award!
Cheers,
Rosa
I’ve never had these tarts before and they sounds amazing. Congrats for the well deserved award and thank you so much for passing it on to me.
Ivy’s last blog post..Sour Cherries and Double Chocolate Cheesecake
oh…Janet! Your egg tarts were gone literally in 60 seconds! They were so good, and it makes me miss the Hong Kong style ones!!!
carmen’s last blog post..Latino Sushi Session
Your tarts look delicious! I’ve never had these, but now I want to try them.
Thank you so much for the award! You’re too kind.
lisaiscooking’s last blog post..Bibimbap
The custard tarts look great! I have never tried these, but I’m going to be on the lookout for these here. Thanks for pinging me about it!
The Purple Foodie’s last blog post..My Love for Books and Chocolate Cake
My favorite egg custard is flan and I tried a tart flan once that I liked. The tart was a little bit too thick, but still very good. I will have to try it again and make it thinner, or just try your recipe
Hi Ben, I did cheat a little by using the ready made puff pastry, they are so common in Switzerland here and good quality, really saved me a lot of time : )
the only custard tarts I’ve tried is the Chinese egg custards! oh, wait, there is also this tofu custard tarts that I tried in Singapore..quite yummy, considering it is made with tofu!
reminds me I have this recipe for portuguese custard tarts saved up some where…but now I have yours!
Wow, tofu tart, never come across, wanna try it one day too! Thx for sharing your experience : )
wow, the tarts look so amazing, I thought they were bought from a bakery or something. U r good! Thanks for the award xo ;p
noobcook’s last blog post..Low-Fat Sweet Pea and Mint Soup
thanks wiffy : ) You are welcome, enjoy reading your blog!
I seriously doubt that Hong Kong’s tarts are better than Belém’s. Come visit Lisbon and you’ll see what I mean.
I will surely want to try the ones from Belém but what about the other bakeries or Cafes?
Forget about them, the original “Pastéis de Belém” store on Belém Street is the only place you need to see. Though, down on the same street, there is another bakery selling some delicious beer tarts.
As good or even better than the real deal!WOW!
tigerfish’s last blog post..M&M chocolates – Las Vegas memories
Hi Tigerfish, what a nice compliment, I am flatterered!
tarts sound delish.. yumm yumm!! a must try for this week.. btw congrats for the award.. u rili deserved
cheers!!
nora@ffr’s last blog post..Baked fettuccine with beef
Those tarts are definitely something I would like to try. They sound so creamy and delicious. Will definitely try. Congrats on your award and thank you so much for passing it on–it is greatly appreciated!!
Maria’s last blog post..Rice, Mushrooms and Bacon Wrapped in Phyllo over Sweet & Spicy Roasted Cherry Tomatoes and Mini Peppers
Your Portuguese tart look terrific…I never could imagine making them at home, always buy at the local Chinese bakery. Yours must taste much better…yummie! Congratulations of your award…
Great pictures!
Juliana’s last blog post..FUSILLI WITH MEAT SAUCE
I have never tried those kind of tarts myself, although I am Portuguese. You might want to drop by a blog “Richardsons in Madeira”… they speak of those tarts in their blog, which they seem to have found quite addictive. I don’t know how they compare to the ones from the mainland, but you might like to visit a subtropical island to find out for yourself. Take a little trip to Madeira… try it… you’ll like it.
[...] Janet, of GourmetTraveller 88, has passed on to me the Sisterhood Award. [...]
Thank you, Janet. I totally don’t deserve any award for anything. I looove the jeans! I’ll start thinking about who to pass it on to.
ellaella’s last blog post..The cost of convenience 4
Oh, I didn’t realize those luscious tarts are a separate post. Bookmarked, drooling.
ellaella’s last blog post..The cost of convenience 4
I love portuguese egg tarts and when i saw them on foodgawker, I knew I had to come visit.
Your recipe and the one that I used was pretty much the same except that I just put everything in the blender. lol. And from your pic, the pastry looks kinda thin. Would you mind sharing what brand do you use?
Farina’s last blog post..Chicken and Beef Satay Recipe
Congrats on your award. I love your sweet miniatures, they’re like mini-clafouti. Yum! I could eat a dozen… :~P
Jackie @ PhamFatale.com’s last blog post..Goat Ricotta Cheese and Pine Nut Stuffed Baby Zucchini
these tarts look delish.. i enjoyed soo much visiting ye blog.. vat a great and lovely blog you have.. most of all the yummy recipes.. thanx for sharing.. btw congrats on ye award.. you rili deserved
cheers!!
[rq=2514,0,blog][/rq]Stir fried rice with shrimps
Thanks so much for your visit and compliment, so glad to hear you like my blog! I will keep up with it: )
[...] 17, 2009 by adel h When I saw this entry on Gourmet Traveller88, I knew I had to try [...]
Hi
I love to read to your blog, Chinese cuisine has always been a fascination for me, and now thanks to you, it seems so easy. Not just chinese but asian in general
Anyway, i’ve tried the portuguese egg tarts at Lord Stow’s and the ones being sold in Portuguese in every coffee shop around the corner. But you haven’t tried the real deal, which is the famous Pastel de Belem, famous throughout the world. You had what we call as Pastel de Nata, which is nothing but a version of the pastel de belem. And the reason why it’s served cold and you can see them stored at room temperature, the Pastel de Nata is made in several bakery stores around the major cities or villages, and only then the product is distributed to every coffee shop. But the problem is when the product arrives its destination it’s already cold. And that’s why you should try Pasteis de Belem next time, they are baked in the shop and you can even take a peek at their cuisines, but obviously they’re not going to give you the recipe, lol
Anyway, keep going with the good work
Cheers
Hi Miguel, Yes I was told about that but why can’t they make these freshly made ones more common. It sounds so strange to be only one bakery can serve fresh Portugest egg tarts in the whole Portugal.
great stuff, love the theme!
I am looking the best Portuguese egg tarts in Hong Kong – please advise!
I am afraid I cannot advise you on this as those good ones are not in Hong Kong but in Macau. I have not tried the ones in HK recently as when I am in HK I would go for the local HK egg custard tarts.
I have been to Belem’s and can vouch for the yumminess. However, I just wandered into a small, Portuguese cafe in Montreal and their pasteis de Nata was just as yummy! I don’t know the name of the cafe, but it is off of Mont-Royal several blocks down as you head toward the park – just around a corner.
Thanks for the tips, Teresa. I hope to visit either one soon in the near future.
I grew up in Hong Kong and of course had eaten a lot of custard tarts, both the flakey Chinese yum cha styled ones and those from cafés. Never came across my mind regarding the origin until I visited Portugal in recent years.
It’s a must visit to Belem, Portugal, where this pastry shop turns out thousands of tards a day, piping hot! Abstutely delicious!
The tard base is in a spiral form. I wonder if anyone has the authentic Portugese recipe from that pastry shop???
Hi, i thinks not. The Pasteis de Belem are a registered brand and its recipe is a very well keep secret. To tell the truth you can find very good “Pasteis de Nata” too.
[...] portuguese custard tarts (pasteis de Nata) & aWard | Gourmet … Jun 2, 2009 … reminds me I have this recipe for portuguese custard tarts saved up some where… but now I have yours! … [...]
these cakes are soooooooo nice. Woo>;D