The chinese puff pastry was actually made with pork lard before it was substituted with butter as pork lard made the puff pastry a little more oily than it should. Similar to every other food on this planet, there are different versions of the Hong Kong style egg tarts, as mentioned earlier whereby one is made with shortcrust pastry and the other is made with chinese puff pastry, a traditional type of pastry that is made using butter and has a dense mouthfeel to it which crumbles upon biting. Therefore, Thermomix® is the perfect appliance for this kind of precise food making as it comes with a precise heating function which allows you to cook something without needing to worry about the temperature fluctuating. Most of the time, the ingredient measurement is really important to ensure that the egg custard is thoroughly cooked to prevent salmonella and cracks in the middle, which indicates that they may be a tad too overcooked. Nonetheless, although these little sweet treats are favoured by many, it is not easy to make them at all. It’s probably because the custard of the egg tart is made with egg, thus explaining why it is best eaten fresh from the oven since overtime, the eggs will develop a certain stale taste. Not only do they smell heavenly, the crispy and flaky pastry in addition to the smooth and creamy egg custard just hits the spot like no other pastries. There’s just something special about pastries that just came out of the oven, and this is especially true for egg tarts. The flavour of the Hong Kong egg tarts fresh from the oven is especially tantalizing. The difference between the Macau and Hong Kong style egg tarts are, while the texture of the Macau style egg tart is more clumpy and dense, the Hong Kong style egg tarts are smoother and have a lighter taste to it. Even though the Macau locals have modified it to their taste and brought it over to Hong Kong, Hong Kongers being colonized by the British back then, decided to further modify it according to the British style egg custard where it has more of a silky smooth texture to it. Over the years, the Portuguese style egg tarts were then modified by Macau locals and brought over to Hong Kong since it’s only a short boat ride there. Even though these two pastries may look and taste slightly different, both are delicious in its own way with the Portuguese counterpart having a sweet denser filling and a slightly scorched top to enhanced its flavour accompanied by a crusty shell whereas the Hong Kong style egg tart offers a lighter mouthfeel with its silky smooth eggy custard filling accompanied with either a flaky type crust or a dense and crumbly type shell. The surface of the Portuguese custard tart is carefully charred and caramelized to give it that brownish colour and enhanced scorched flavour. Speaking of, did you know that the Hong Kong style egg tarts are actually derived from the Portuguese style egg tart? In the beginning when Macau was still under Portuguese colonization around the twentieth century, the Portuguese style egg tarts or otherwise known as the pasteis de nata, was brought over to Macau and rather than Portuguese egg tarts, they are better known as Portuguese custard tarts instead! While the Hong Kong style egg tarts as we see today have a light colour and a shorter crust as compared to its Portuguese counterpart.
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