portuguese egg tarts

i’ve always believed that the portuguese’s greatest contribution to the world was not ferdinand magellan but the egg tarts. in the egg tarts echelon, those made in the former portuguese colony of macau are the best of the best, bar none, without par. (that’s because i haven’t been to either brazil or portugal) 😛

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2 Comments Add yours

  1. Guagua Girl says:

    so what exactly makes these egg tarts “the best of the best”? are they extra egg-y 😛 do they have other flavors mixed in (like in the philippines, they have egg tarts with buko strings) … poor me, i have to make do with the ones from chinatown and those are just so-so.

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  2. Betis Boy says:

    the crust is flakier than french croissants. the egg and milk mixture is not too sweet like we're used to at home. it's very simple — custard and bread, cooked perfectly (that means slightly burnt). but i don't know, it just works. hmm, about those that you find in chinatown, we just came from the neighboring province of macau in mainland china, and guess what. i just found out that those that they have “copied” there (at half the price) can give the macanese portuguese tarts a run for their money. the chinese there should learn a thing or two from the chinese back home 🙂

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