Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Picked up both sorts of egg tarts this morning.
Top: Macao style; Bottom: Hong Kong style.
The Macao ones are closer to the Portuguese tarts (Pastéis de Nata). Also, they use a flaky puff pastry shell whereas the HK syle use a shortcrust pastry.
Macao Egg Tart
Hong Kong Egg Tart
Guess what I'll be snacking on this afternoon.
Picked up both sorts of egg tarts this morning.
Top: Macao style; Bottom: Hong Kong style.
The Macao ones are closer to the Portuguese tarts (Pastéis de Nata). Also, they use a flaky puff pastry shell whereas the HK syle use a shortcrust pastry.
Maco Egg Tart
Hong Kong Egg Tart
Guess what I'll be snacking on this afternoon.
Picked up both sorts of egg tarts this morning.
Top: Macao style; Bottom: Hong Kong style.
The Macao ones are closer to the Portuguese tarts (Pastéis de Nata). Also, they use a flaky puf pastry shell whereas the HK syle use a short pastry.
Maco Egg Tart
Hong Kong Egg Tart
Guess what I'll be snacking on this afternoon.
