Introduced in China via Guangzhou in the 1940’s, they quickly spread to Hong Kong specially after World War II, especially on “tea houses” called cha chaan tengs. Having its origins in Europe as we saw previously, egg tarts traveled to the Asian continent on the beginning of the 20th century. If you want to dive more into the Portuguese egg tart scene you can check here our local top picks for best egg tarts in town. The oldest and considered one the best Portuguese egg tarts “Pastéis de Belém” are a must on any trip to Lisbon. This were the first commercially available Portuguese egg tarts, and still being prepared and sold using the secret monk recipe. Named “Pastéis de Belém” (Belém egg tarts), due to the name of the region “Belém” on which the monastery and factory were located. On an attempt to survive after the extinction of the religious orders, some monks from the Jerónimos monastery started to sell Portuguese egg tarts on a sugar cane factory next to the monastery. The liberal turn for Portuguese egg tarts The clergy having access to sugar and an excess of egg yolks (from using the whites for starching/pressing their habits) most certainly resorted to often cook these pastries. These recipes were probably shared among travelling and visiting monks amongst the several religious orders existing in Portugal at the time. Written in 1729, the recipe for “Pastelinhos de Natta” by Maria Leocádia do Monte do Carmo, used a custard with the same base ingredients such as cream, egg yolks and sugar, cooked on puff pastry casings. The first clear written reference came from the Santa Clara of Évora convent. Being referenced in many 19th century texts and illustrations, pinpointing the exact place where they were created is most likely an impossible job, seeing that writing and documenting recipes and food was not popular as today. Portuguese egg tart (Pastel de Nata) and its religious originsĬreated on monasteries alongside with many of the best Portuguese Conventual desserts (they deserve their own post), Pastéis de Nata (plural-Portuguese egg tart or Portuguese egg custard tart) origins are not simple to trace. The original versions of this sweet were called doucettes and darioles, and some reports say that they were served on the coronation banquet prepared for Henry IV in 1399. Derived from the Anglo-Norman (medieval ruling class in England, composed mainly of a combination of ethnic Anglo-Saxons, Normans, and French, following the Norman conquest) word of Crustade meaning a kind of pie. In England Custard plays a big role one on desserts. Portugal, England, and France have their own versions of this sweet, adding different kind of spices, ingredients and or different types of pastry. Known by many names such as custard tarts, egg tarts, flans pâtissier, egg custard tarts, this pastry consists of an outer pastry crust filled with egg custard and baked. Save this list of places offering the best egg tarts in the city.A medieval kitchen represented in a painting ![]() Whether the inexpensive bakes or more indulgent outlets like Bakehouse, you’ll find a delicious little treat while out and about in the city. Here in Hong Kong, there’s always a bakery or bing sutt or local cha chaan teng serving some version of the snack. Be it the crumbly shortcrust or the flaky puff pastry, the sweet treats come with a hint of buttery savouriness. It’s a simple judge for the archetypal egg tart: a silky, creamy, custardy centre with a golden, crisp shell. Today, there are different varieties that you can find all over Hong Kong. It originated during the 1940s as a revamped take on the Western custard tart by Chinese bakeries. The egg tart sits high above the list of other Hong Kong pastry greats: pineapple bun, Wife’s Biscuit and cocktail bun, to name a few. It’s a palm-sized, miniature pastry that many Hongkongers love. ![]() ![]() ![]() You can’t flip through a Hong Kong guide without spotting some passage dedicated to this classic treat. There’s no passing off this classic Hong Kong snack: the gloriously golden egg tarts.
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