Butter
Butter egg tarts are smooth and complete, like a pot-shaped biscuit, with a smell of butter
snow hafnium egg tarts (2 pieces)
, which is similar to Pie Crust commonly used in West Point.
meringue
meringue egg tarts
meringue egg tarts are made of layers of thin meringue, which is similar to pastry butter pastry; However, due to the use of Lard, the taste is rougher than that of butter pastry. In addition, due to the thick crust, the filling amount of pastry egg tarts is less than that of butter egg tarts.
In addition to sugar and eggs as the mainstream egg tarts, there are also varieties of egg tarts mixed with other materials, such as fresh milk tarts, ginger tarts, protein tarts, chocolate tarts and bird's nest tarts.
Portuguese egg tart
Portuguese cream tart
Portuguese cream tart, also known as Portuguese egg tart, is a small cream pastry pie in Hong Kong and Macao, and its blackened surface (caramel after excessive heating of sugar) is its characteristic. According to legend, it was invented by nuns at the Geronimo Monastery in Lisbon, Portugal at the latest in the 18th century. It began to be sold in secular cake shops in 1837. At that time, it was called Belinda because the shop was located in the Belinda area of Lisbon.
The earliest Portuguese egg tarts came from an Englishman, Andrew Stow. After he ate the traditional dessert Pasteis de Nata in Belem, a city near Lisbon, he decided to add his own ideas to the traditional recipes. So in 1989, he opened Andrew's cake shop around Macau Road, and created popular Portuguese egg tarts with lard, flour, water and eggs and English pastry practices.
Although Porta was created by Antu, its fame is due to the marriage of Andrew and his wife. In 1996, Andrew's marriage with his wife Margaret broke up.
Margaret left Andrew to start a new business, renamed her own shop "Margaret", and then settled in Hongkong and Taiwan Province, which inadvertently caused a whirlwind of Portuguese tarts.
Authentic Margaret Portuguese egg tarts must be made by hand: the delicate and round tart skin, golden egg liquid and caramel ratio are all checked by professional chefs, and then the perfection that ordinary egg tarts can't achieve is achieved. The base of the Margaret egg tart served on the table is like freshly baked croissant, with soft and crisp taste, rich stuffing and rich milk and egg flavor. Although it tastes layer after layer, it is sweet but not greasy.