![]() ![]() The secret to perfect Portuguese Egg Tartsįast forward to 2016 and with a change of location (Germany), I decided to give it another shot. So after so many failed attempts, I gave up :-(. Not only was it difficult to make puff pastry in a really warm and humid kitchen but I also cannot get the custard to be as smooth or the top as shiny with those burnt spots which is a signature of Pastel de Nata (aside from the time I burned a batch of course). ![]() It is a small milky, creamy egg custard tart that has a flaky, crispy pastry as a base.įrom that very first taste of this buttery pastry, I got hooked! I cannot get it out of my mind for months after getting back to the Philippines so I tried recreating it using a different recipe (from the internet) but every single attempt ended up as a failure. Macau has been a Portuguese colony until late 1999 so that explains how this delicious pastry found its way to this tiny island in Asia all the way from Portugal. Pastel (Pastéis for plural) de Nata, also known as Portuguese Egg Tart is one of the famous local specialties in Macau that should never be missed. The secret to perfect Portuguese Egg Tarts.If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog to give proper attribution. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. Notes on Nutritio n: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Ĭopyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. ![]() Serving: 100 g | Calories: 412 kcal | Carbohydrates: 85 g | Protein: 10 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 264 mg | Potassium: 124 mg | Fiber: 2 g | Sugar: 25 g | Vitamin A: 71 IU | Vitamin C: 1 mg | Calcium: 64 mg | Iron: 4 mg Bake it in a slow oven for a couple of minutes, and before you know it, you’ll have a Filipino favorite in your hands. Then later pour the meringue on top of the cooked caramel filling. Once the pastry tart is baked, a rich caramel filling is poured into it. The crust is baked crisp, flaky and tastes butter-like and terrific. These boat tarts are given out as gifts during holidays or special occasions. Most times, they are wrapped in colored cellophane and then end up looking like a giant candy. These are very popular dessert or snack treats in the Philippines. Baking is done separately for each layer. Each boat tart has three layers to it : the pastry crust, the caramel filling and a meringue topping. These are called “boat tarts” because the pastry crust is baked in little tart pans that are shaped like a tiny boat, with tiny, fluted edges. Here in America, they are hard to find if you don’t live near Filipino communities like I do. They measure approximately two inches long, and one inch wide. You can buy these baked boat tarts in any pastry shop in the Philippines. One of our favorite Filipino pastries are the “boat tarts”. It’s my way of celebrating Christmas the way I remember it. I like to go back to pastry recipes I grew up with and re-introduce them to my sons and their friends. From baking all-time favorites to new cookie recipes, the oven has been working nonstop with all these cookies. We’ve had a cookie fest for the past weeks in our home. And what’s amazing is that these three layers are in one adorable little pastry called a “boat tart”. ![]() Finally, a sweet meringue topping so light and puffy, it’s like biting into a cloud. And a rich, gooey caramel middle filling. Imagine the crisp, buttery, flaky, pastry at the bottom. Picture these Boat Tarts – Filipino Pastry Tarts with Caramel and Meringue Topping. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |