My first attempt at making this tart which is made is puff pastry (not store bought) and egg custard sprinkled with a little cinnamon for flavour.
....even have a few recipes. Does it taste very eggy, or just like custard? The Portuguese seem very fond of eggy desserts.
Flan in a crust? No recipes here but: About a decade ago while in Queluz, DH tried a cake with flan right on top [baked together] It didn't appealed to me but he still talks about it!
This one is not eggy at all, it's amost like a creme brulee without the caramelised sugar. It's made with egg yolks, a bit of whipping cream and coconut milk
You can watch the you-tube the Lord Stow's Bakery Macao that started the Portuguese Egg tarts in Macao.
Thanks for sharing the video. I'll def. check it out.
...and had to learn how to make them! The Portuguese took some version of the recipe to every country they colonized. The original recipe was developed in a convent outside of Lisbon, then sold through a bakery on the outskirts (Pasteis de Belem) where they are available to this day.
Took on the task of reinventing the secret recipe when I was at baking school for a pie/tart competition. Came pretty close to the original. The recipe, bottom of the page at this link, was my starting point. One of the main changes I made was to cut back on the sugar. Found Leite's formula for the custard way too sweet!
but it sounds so complicated. Mine is simpler and considering it's the first time I made the tarts, they didn't turn out too badly.
I'll try and post my recipe when I have a moment. It makes 12 tarts.
I am very insterested in your recipe too, particularly since it makes only 12 tarts - I'll keep an eye for your post about it when you have a chance
I might faint....
I went to Lisbon once - had heard of the famous Pasteis de Belem, but NOTHING prepared me for how amazing they tasted! And I am not fond of sweets at all! These are simply spectacular, I've been dreaming of making them at home ever since (I was in Portugal in 2003)
I will try to make them for sure!
I was also at Pasteis de Belem earlier this year. It tastes almost the same as the ones we get from Macao.