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 (è›‹æ’»), as they got to Hong Kong via Macau, a Portugese colony when the Portugese egg tarts are still served. Â So I was excited to try them finally â€” 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.”
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