When I was in Sydney last November, Chris Tan of Foodfella.com was raving about tasting some freshly made Portuguese egg tarts that a local Portuguese baker had made. He showed me a food porn-type of photo he’d taken to whet my appetite, and explained that it was a Macau specialty. That makes the little sweet kinda like a Portuguese Chinese egg tart, seeing how they’re very very similar to Cantonese egg tarts that you find at dim sum joints and bakeries.
I let the notion of that tart simmer in the back of my Asian dumpling brain. I even saw a recipe in a new book coicidentally by Chris’s dad, Terry Tan, called The Food and Cooking of South China. It’s hard for me to make something I’ve never tasted. How was I going to get my hands on one? Portuguese egg tarts are not a commonly found item in the United States at Chinese restaurants, or so I thought.
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