![]() First, thanks to Chinese immigrants who established bakeries such as Golden Gate Bakery in Chinatown, an institution known for both excellent dan tats and erratic hours. Later, Macau picked up the Portuguese’s finishing touch, imitating the browned top.īut whether it’s a Portuguese tart routed through Macau, or a British custard by way of Hong Kong, egg tarts have crossed oceans twice to reach San Francisco. In the 20th century, Guangzhou and Hong Kong restaurants catering to British businessmen started making the Chinese style with a lard crust and wiggly custard. But it begs the question - who stole the tarts? And how did they get here? A mini history of mini tarts: Portuguese egg tarts date back to the 1800s, when monks who used egg whites to starch their clothes were looking for ways to use up the yolks. They’re both lovely little snacks, not too sweet, and few can resist the charms of a hand pie. To be clear, there’s no need to pick egg tart teams. While the dan tat melts in your mouth, the pastéis de nata is a juxtaposition of creamy and crunchy textures. In contrast, pastéis de nata have a laminated crust made from butter, closer to a rustic puff pastry, the custard is thicker and creamier, and it’s blitzed in a hot oven until blistered on top, kind of like a torched crème brȗlée. Once back in the Bay, I found a new appreciation for our local version, and started to keep an eye out for their close cousins, which have been making an appearance around town.ĭan tat tend to be incredibly tender, with a crumbling crust often made from lard (though some use Chinese-style puff pastry), filled with an eggy custard that shudders on nudge. A baker friend quickly corrected that these were pastéis de nata or Portuguese egg tarts. While pastry-spotting in London over the summer, I kept noticing a little tart, which looked like the dan tat or Chinese egg tarts you see swirling on dim sum carts in San Francisco, but distinguished itself with a browned top. ![]()
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