Egg tarts are popular in Portugal and China, with the dan tat being a well-known Chinese version and the pastel de nata being a Portuguese version. The Chinese version uses flaky pastry with lard, while the Portuguese version has a sugar-encrusted top and a different custard mixing method. The exchange of culinary ideas between Hong Kong, Britain, and Portugal led to the creation of many egg tart recipes. Bakers have experimented with different flavorings, such as green tea extract and swiftlet bird’s salivary nests.
An egg tart is a small pastry dessert considered a staple in some global cuisines, including Portugal and China. A well-known type of egg custard tart is known as the dan tat, which is usually made with a filling mixture of egg yolk, milk and sugar, as well as various flavorings. This type of custard tart can be found in many Chinese bakeries and dim sum restaurants. Portuguese-style baking takes a slightly different take on egg tart. This version is called pastel de nata and is typically made with a different custard mixing method and slightly longer cooking times.
Many egg tart recipes can be traced back to mid-20th century Chinese adaptations of some European tarts. Frequent trade contacts between Hong Kong, Britain and Portugal led to the exchange of culinary ideas. Some Hong Kong bakers have started opening Western-style cake shops to attract visiting European visitors. Many have added both of their own flavorings to the traditional meringue filling. Bakers have experimented with green tea extract and pieces of the swiftlet bird’s salivary nests which are considered a Chinese delicacy.
The crust of Chinese dan tat egg tart is usually made from flaky pastry mixed with lard instead of other types of shortening. Some home cooks who want to make this recipe without the high fat content use butter or margarine as an alternative. Other versions of egg tarts are made with shortcrust pastry which the baker forms by first rolling equal amounts of shortening and all-purpose flour before adding cold water as a binding agent. These tarts do not rise and expand when baked as is the case with puff pastry, and are often not as popular with Chinese baked goods customers who prefer a lighter crust.
Portuguese pastel de nata tarts generally feature golden, sugar-encrusted tops that are sometimes similar in appearance to creme brulee. Bakers typically use powdered sugar and ground cinnamon as a finish for these tarts. Some also use a different method of preparing the egg tart filling by mixing the ingredients in a double boiler known as a double boiler. This type of pot often allows for more control over the cooking temperature and can produce a custard filling with a more curdled texture.
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