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    Portuguese egg tart, the predecessor of the Cantonese 蛋撻?

    By Jennifer 8. Lee | August 26, 2010

    I was in Penang, Malaysia when I saw the Portugese egg tart, also known as pastel de nata, at a local dessert chain called Maxim’s. These are theorized to be an inspiration for the Cantonese egg tart, called dan ta (蛋撻), as they got to Hong Kong via Macau, a Portugese colony when the Portugese egg tarts are still served.  So I was excited to try them finally — as you don’t come across a lot of Portugese egg tarts in New York City.

    My verdict: It’s much more eggy and has a thicker richer crust than the dan ta. It’s definitely a “heavier experience.”

    Topics: Chinese Food | No Comments »

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