![]() They then baked the Hong Kong egg tart in flower-shaped moulds for 10 minutes – just long enough to ensure it’s baked yet not caramelised. They also did not use custard powder, as it was an expensive imported ingredient, filling the shells with a simple mixture of eggs, sugar and milk. Unfamiliar with shortcrust pastry, local chefs used flaky pastry to make the shell instead, while swapping butter for lard. In preparing the confection, Cantonese chefs gradually adapted the recipe to include ingredients they had on hand and applied their dim-sum-making skills. According to culinary experts, the British first introduced their custard tarts in the major international port city of Canton (now Guangzhou) in the 1920s. Macao’s first wave of egg tarts Well-loved by visitors and locals alike, egg tarts have been added to Macao’s inventory list of protected intangible Cultural Heritage – All photos by Lei Heong IeongĪ dim sum staple or sweet treat to enjoy any time of the day, dan tat (aka Hong Kong-style egg tarts) puts a local spin on Britain’s well-loved custard tarts. To clear up the differences, we spoke to two people who know them inside out: Eileen Stow, chief executive of renowned bakery Lord Stow’s, and Chef Pedro Almeida, executive chef at Portuguese Restaurants and Retail Concepts (PRRC) group, who has developed the Portuguese egg tart recipe used by several establishments in the city. Over time, the lines dividing the three have become blurred, especially the oft-conflated Macao egg tart and pastel de nata. The former-Portuguese territory is home to three common types: the Macao egg tart, the traditional Portuguese egg tart ( pastel de nata ) and the local dim sum dan tat (also known as Hong Kong egg tarts). But you might have noticed that the city’s egg tarts vary subtly as you eat your way across town. With their flaky shells and luscious custard fillings, these gone-in-two-bites morsels are certainly delicious. So much so that the city added the making of delectable custard tarts to its inventory list of protected Intangible Cultural Heritage elements, and the confection has become a de facto symbol of Macao’s culinary culture. Published in The Express Tribune, Ms T, December 9 th, 2012.If you’ve ever visited Macao, you’ll know that egg tarts are a big deal here. She is running a food blog for Pakistani and regional cuisines called She loves the food traditions unique to families. Madiha Hamid is a digital media professional.
0 Comments
Leave a Reply. |