10 comments

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  sandy

  12 months ago

  I have always eaten Egg Custard Tarts in Chinese restaurants that serve Dim Sum. They are very similar to these Portuguese egg tarts except they are not caramelized on top. Apparently these Portuguese egg tarts are ancestors of these Chinese egg tarts (see <a href="http://en.wikipedia.org/wiki/Egg_tart). ">http://en.wikipedia.org/wiki/Egg_tart). When these Portuguese egg tarts were (re-)introduced to Hong Kong, Taiwan, Malaysia and Singapore in the late 1990's, it caused a big craze and people would line up outside of bakeries to buy them. It was like everyone had try them to see if there was a difference between the Chinese version and the Portuguese version. I was one of them. Subsequently the craze died down, and you can find these Portuguese tarts only in a handful of bakeries in the region. Only the Chinese version is still widely available in just about all the bakeries.
  reply
• 

  sandy

  12 months ago

  I have always eaten Egg Custard Tarts in Chinese restaurants that serve Dim Sum. They are very similar to these Portuguese egg tarts except they are not caramelized on top. Apparently these Portuguese egg tarts are ancestors of these Chinese egg tarts (see <a href="http://en.wikipedia.org/wiki/Egg_tart). ">http://en.wikipedia.org/wiki/Egg_tart). When these Portuguese egg tarts were (re-)introduced to Hong Kong, Taiwan, Malaysia and Singapore in the late 1990's, it caused a big craze and people would line up outside of bakeries to buy them. It was like everyone had try them to see if there was a difference between the Chinese version and the Portuguese version. I was one of them. Subsequently the craze died down, and you can find these Portuguese tarts only in a handful of bakeries in the region. Only the Chinese version is still widely available in just about all the bakeries.
  reply
• 

  sandy

  12 months ago

  I have always eaten Egg Custard Tarts in Chinese restaurants that serve Dim Sum. They are very similar to these Portuguese egg tarts except they are not caramelized on top. Apparently these Portuguese egg tarts are ancestors of these Chinese egg tarts (see <a href="http://en.wikipedia.org/wiki/Egg_tart). ">http://en.wikipedia.org/wiki/Egg_tart). When these Portuguese egg tarts were (re-)introduced to Hong Kong, Taiwan, Malaysia and Singapore in the late 1990's, it caused a big craze and people would line up outside of bakeries to buy them. It was like everyone had try them to see if there was a difference between the Chinese version and the Portuguese version. I was one of them. Subsequently the craze died down, and you can find these Portuguese tarts only in a handful of bakeries in the region. Only the Chinese version is still widely available in just about all the bakeries.
  reply
• 

  sandy

  12 months ago

  I have always eaten Egg Custard Tarts in Chinese restaurants that serve Dim Sum. They are very similar to these Portuguese egg tarts except they are not caramelized on top. Apparently these Portuguese egg tarts are ancestors of these Chinese egg tarts (see <a href="http://en.wikipedia.org/wiki/Egg_tart). ">http://en.wikipedia.org/wiki/Egg_tart). When these Portuguese egg tarts were (re-)introduced to Hong Kong, Taiwan, Malaysia and Singapore in the late 1990's, it caused a big craze and people would line up outside of bakeries to buy them. It was like everyone had try them to see if there was a difference between the Chinese version and the Portuguese version. I was one of them. Subsequently the craze died down, and you can find these Portuguese tarts only in a handful of bakeries in the region. Only the Chinese version is still widely available in just about all the bakeries.
  reply
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  Gabriella Opaz

  12 months ago

  So out of curiosity Sandy, do you prefer the Chinese version or the Portuguese version? And do the Chinese pair tea with this dessert or is there a traditional beverage that you serve with it?
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  sandy

  11 months ago

  The Chinese decides if it is a good custard by how flaky the shell and how light and smooth the custard is. The custard of the Portuguese version was a bit denser than the Chinese version. Other than that, they are quite similar. I prefer the bite-sized light and fluffy Chinese custards with a good pot of Chinese tea. Oh, did I say tea? I meant a glass of good Spanish wine.... :)
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  Andrea Smith

  11 months ago

  Hmmm I have to try the Chinese version now! Thanks Sandy!
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  Vitor Mendes

  11 months ago

  Yes, they are great... and it is correct, although we have this kind of pastries all over Portugal, the original ones are the best, indeed. Great post Andrea, and i also think that maybe a Moscatel would be more correct with the kind of sweeteness and texture that pastéis de belém have. About the Chinese copy, well i have to try it sometime, but you know... the original is allways the original, the other are allways variations... sorry...
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  Troy

  11 months ago

  I agree with all of Andrea's comments, except the Pasteis de Belem facility does have a limited menu (sandwiches and the like). The pastry counter also sells -- but doesn't make -- dozens of other pastries as well.
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• 

  troy

  11 months ago

  oh, and while this is a wine blog, i've found that the best pairing with the pasteis is either an espresso (let the bitterness of coffee be tempered with the sweetness of the custard) or their home-made hot chocolate (in which case you should swear off desserts for a week, at least; the hot chocolate is just pure melted chocolate). i take my kids there all through the winter. while we're at it, though, i'll bet the queijoadas from sintra could hold up to that port. can that be your next installment?
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