Pastel de Nata once was very popular in Taiwan a few years ago. No matter bakeries, street vendors, restaurants, Egg Tart exclusive shop, and even fast-food chain, every store was crazy to sell it and everybody was crazy to eat it. However, after the prevalence passed away, the imbalance of supply and demand led to the only one chain store survived so far. Fortunately, my mom already learned it at that time. We have a lot opportunities to enjoy Pastel de Nata.##CONTINUE##We call Pastel de Nata "Portuguese-style Egg Tart". It's very clear to know it comes from Portugal and spreads to Macao (Portugal's colony), then to Taiwan and other countries in East Asia.
The major difference from traditional egg tart is that its tart skin made by pastry. So it has soft inside and crisp outside. The best pastry skin must be layers of clear.
The stuffing would be relatively simple, just like Custard. The primary materials are milk, yolk and sugar. We never add water into stuffing so that it tastes richer flavor.
After putting stuffing into tart skin, bake them until the surface becomes brown and even a little burned black.
Today there are so many flavors of Pastel de Nata on commercials: coffee, cranberry, caramel, brown suger, maple syrup, and Mochi. Especially Mochi egg tart is new developed flavor. Mochi was used in my mom's previous work - Taiwan Mooncake. When the new commercial was catching our eyes, my mom couldn't wait to prepare new type egg tart. Not long after the delicious hot Mochi Pastel de Nata was entering everybody's mouth. I'm so lucky to be able to eat immediately! How great my super mother is...
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