Simple Portuguese Tart
by Nicole
Favorite
Difficulty
Easy
Time
2h
Serving
2
Some time ago, Xiao He went to Macau with his colleagues. Not only did he have a taste of Macau’s food, but he also had the opportunity to go to the casinos and have fun. The photos I brought back made me jealous and envious. When can I go shopping? In the circle, apart from sighing, I summarized what I learned from Xiao He, and recommended a guide for a day trip to Macau.
By the way, I went through all the photos that Xiao He brought back. Of course, what attracted me the most was the food, especially the Margaret egg tarts. I could see my mouth watering and look at my pathetic look. Xiao He quickly explained that the egg tarts were too bad. I can’t go to the customs, otherwise I’m sure to bring me two boxes back...
To be honest, compared to the egg tarts, the small shop that attracted me more was Margaret. I saw the small shop hidden in the alley in the photo. There were only three simple words on the small door: Margaret, and only Selling egg tarts is a kind of pastry, but no matter when there is a long line in front of the door, it takes half an hour to wait for an egg tart. What kind of egg tart is so charming, let’s take a look. The following story.
The earliest Portuguese egg tart came from the British Andrew Stow. After he ate Pasteis deNata, a traditional dessert from Belem, a city near Lisbon, in Portugal, he decided to add his own creativity to the traditional recipe. So in 1989, he opened an Andrew Bakery in Coloane, Macau. Using lard, flour, water and eggs, as well as British pastries, create the popular Portuguese egg tarts.
Although the Portuguese tart was created by Andrew, the fame is due to the marriage of Andrew and his wife. In 1996, Andrew and his wife Margaret broke up. Margaret left Andrew and started anew, renamed all the shops that belonged to her as "Margaret", and settled in Hong Kong and Taiwan, causing a whirlwind of Portuguese tarts inadvertently.
The authentic Margaret Portuguese egg tarts must be made by hand: the exquisite and round tart crust, the golden egg liquid, and the caramel ratio are all checked by professional chefs to reach the perfection that ordinary egg tarts can't reach. The base of the freshly baked Margaret tart is like a freshly baked croissant. The taste is soft and crispy, the filling is rich, and the creamy egg tart is also very rich. Although the taste is layer after layer, it is sweet but not greasy.
The more I look at it, the more greedy I am. I can't wait to go to Macau, so let's do it yourself. I didn't prepare the meringue in advance, and there happened to be two flying cakes in the refrigerator, so I used it. Instead of using whipped cream for the filling, condensed milk is used instead. The milky aroma is more intense, but not too greasy. The fly in the ointment is that the filling is too full, which leads to the chubby tarts that are not delicate at all. However, although it looks a bit ugly, it tastes great, layers of crispy skin, wrapped in sweet and thick fillings, every bite is extremely satisfying...
Although there is no chance to go to Macau, we can toss in our own kitchen, take a bite of the delicious crispy egg tart, close your eyes, and feel the taste buds of Macau...
By the way, I went through all the photos that Xiao He brought back. Of course, what attracted me the most was the food, especially the Margaret egg tarts. I could see my mouth watering and look at my pathetic look. Xiao He quickly explained that the egg tarts were too bad. I can’t go to the customs, otherwise I’m sure to bring me two boxes back...
To be honest, compared to the egg tarts, the small shop that attracted me more was Margaret. I saw the small shop hidden in the alley in the photo. There were only three simple words on the small door: Margaret, and only Selling egg tarts is a kind of pastry, but no matter when there is a long line in front of the door, it takes half an hour to wait for an egg tart. What kind of egg tart is so charming, let’s take a look. The following story.
The earliest Portuguese egg tart came from the British Andrew Stow. After he ate Pasteis deNata, a traditional dessert from Belem, a city near Lisbon, in Portugal, he decided to add his own creativity to the traditional recipe. So in 1989, he opened an Andrew Bakery in Coloane, Macau. Using lard, flour, water and eggs, as well as British pastries, create the popular Portuguese egg tarts.
Although the Portuguese tart was created by Andrew, the fame is due to the marriage of Andrew and his wife. In 1996, Andrew and his wife Margaret broke up. Margaret left Andrew and started anew, renamed all the shops that belonged to her as "Margaret", and settled in Hong Kong and Taiwan, causing a whirlwind of Portuguese tarts inadvertently.
The authentic Margaret Portuguese egg tarts must be made by hand: the exquisite and round tart crust, the golden egg liquid, and the caramel ratio are all checked by professional chefs to reach the perfection that ordinary egg tarts can't reach. The base of the freshly baked Margaret tart is like a freshly baked croissant. The taste is soft and crispy, the filling is rich, and the creamy egg tart is also very rich. Although the taste is layer after layer, it is sweet but not greasy.
The more I look at it, the more greedy I am. I can't wait to go to Macau, so let's do it yourself. I didn't prepare the meringue in advance, and there happened to be two flying cakes in the refrigerator, so I used it. Instead of using whipped cream for the filling, condensed milk is used instead. The milky aroma is more intense, but not too greasy. The fly in the ointment is that the filling is too full, which leads to the chubby tarts that are not delicate at all. However, although it looks a bit ugly, it tastes great, layers of crispy skin, wrapped in sweet and thick fillings, every bite is extremely satisfying...
Although there is no chance to go to Macau, we can toss in our own kitchen, take a bite of the delicious crispy egg tart, close your eyes, and feel the taste buds of Macau...
