Are Egg Tarts Chinese Or Portuguese?

Egg tarts are a beloved sweet treat around the world. But the question remains, are egg tarts Chinese or Portuguese? The answer may surprise you!

History

The origin of egg tarts is widely disputed, with some claiming it originated in China and others claiming it originated in Portugal. It is widely believed that the Chinese version is a direct descendant of the Portuguese version, which was brought to China by Portuguese missionaries in the 16th century.

The Chinese version of the egg tart is usually made with a custard-like filling, while the Portuguese version is usually made with a flaky pastry crust and a custard-like filling. Both versions are typically served at room temperature and often garnished with powdered sugar or cinnamon.

Ingredients

For the pastry crust:

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup cold water

For the filling:

- 4 eggs
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt

Instructions

To make the pastry crust, combine the flour, baking powder and salt in a large bowl. Add the butter and use a pastry blender or your fingers to mix it in until the mixture resembles coarse crumbs. Slowly add the water and use your hands to knead the dough until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F. Grease a muffin tin with butter or nonstick cooking spray.

On a lightly floured surface, roll out the pastry dough until it is 1/8 inch thick. Use a round cutter to cut out circles, then press the circles into the muffin tin. Prick the bottom of the pastry shells with a fork and bake for 8 to 10 minutes until golden brown.

To make the filling, whisk together the eggs and sugar in a medium bowl. Add the flour and whisk until combined. Slowly add the milk, whisking continuously until the mixture is smooth. Add the melted butter, vanilla extract and salt and whisk until combined.

Carefully pour the filling into the pastry shells and bake for 20 to 25 minutes until the filling is set. Let the tarts cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with powdered sugar or cinnamon before serving.

Nutrition

One egg tart contains approximately 250 calories, 13 grams of fat, 28 grams of carbohydrates, and 5 grams of protein. While egg tarts are not the healthiest sweet treat, they are a delicious treat that can be enjoyed in moderation.

Conclusion

So the answer to the age-old question of whether egg tarts are Chinese or Portuguese is a bit of both! The Chinese version is a direct descendant of the Portuguese version, but both versions are equally delicious! Whether you choose to make the Portuguese version with a flaky pastry crust or the Chinese version with a custard-like filling, you can't go wrong with a classic egg tart.