Pasteis De Natas (Custard Tarts)
Breakfast @ Confeitaria Nacional (confeitarianacional.com/english/home.html) in Lisbon, an old school tea house, opened in 1829.
The real McCoy. Where it all started. I meant Portugal of course. My first taste of custard tarts in Portugal. I would find an even better version over in Belem and I will share the picture later.
I love egg tarts, which is the version found in Asia and made famous in Macau. (Then again, Macau was previously a Portuguese colony).
The Portuguese version is lighter, having used less eggs. But I love it still - the sweet delicate creaminess of the custard made this snack simply too moreish to resist.
I learnt that the Brazilians, also another ex-Portuguese colony, favoured the crust thicker and more biscuit like. No offence to the Brazilians, but I'll take the original flaky crust version any day.
I once dug out and slobbered only the custard and threw away the horrible thick crust to the horrors of my colleagues. Yes, I know it's wasteful but the thick doughy crust was too much a nuisance to chomp through.
Pasteis De Natas (Custard Tarts)
Breakfast @ Confeitaria Nacional (confeitarianacional.com/english/home.html) in Lisbon, an old school tea house, opened in 1829.
The real McCoy. Where it all started. I meant Portugal of course. My first taste of custard tarts in Portugal. I would find an even better version over in Belem and I will share the picture later.
I love egg tarts, which is the version found in Asia and made famous in Macau. (Then again, Macau was previously a Portuguese colony).
The Portuguese version is lighter, having used less eggs. But I love it still - the sweet delicate creaminess of the custard made this snack simply too moreish to resist.
I learnt that the Brazilians, also another ex-Portuguese colony, favoured the crust thicker and more biscuit like. No offence to the Brazilians, but I'll take the original flaky crust version any day.
I once dug out and slobbered only the custard and threw away the horrible thick crust to the horrors of my colleagues. Yes, I know it's wasteful but the thick doughy crust was too much a nuisance to chomp through.