Lemon Gingersnap Posset – A Lemon Pudding to Die For.Mini Buffalo Chicken Egg Rolls – No Wings Were Har.But trust me, they are SO WORTH THE FUSS!! I've been an award-winning baker in years past, and these have been deemed by my whole family as EASILY the best thing I've ever baked. And finally - granted, these are a bit fussy to make. But PLEASE do it in the oven not in the microwave! A 400 oven and about ten minutes did the trick for me. Next to last, the baked tarts reheat pretty well. Next time, I think I'll take the filling out about a half-hour ahead of time before filling and baking. The pastry turned out great, but the filling didn't get all spotty and yummy on top. Also, the last time I made these, I made both the pastry cases and the filling ahead of time, and chilled both unti I was ready to bake the tarts. That way, I know the amounts are even in each step. Next - and granted, I'm a little fussy - I cut the butter into thirds before softening it. They typically sell out of these early in the day, but you can preorder them on the Fuji website if you want to lock down your tarts.I've made these a few times now, and here are a few things I've learned: First, it takes more water to get the dough to the right soft, sticky consistency. The crust is sturdy yet flaky, the egg custard has warming hints of nutmeg or cinnamon, and every bite gives you the texture of both the smooth custard and the crunchy (but not overbaked) shell. This Japanese-influenced spot is one of the best bakeries in town and has locations in the ID and Interbay.

It doesn’t exactly fit the bill, but the matcha-flavored egg tart at Bellevue’s Story Coffee and Tea is a standout - it’s deeper than most egg tarts so it has a lot of custard filling to enjoy, and the hint of sweetness you get is really satisfying.īut if you want pastel de nata, the place to start is Fuji Bakery. So Chinese bakeries that sell po tat and dan tat likely aren’t what you’re looking for. Judging by the photos I’ve seen of the pasteis de nata at Reunion Bread - I’ll have to check that place out next time I’m in Denver - the egg tarts you’re looking for are caramelized on top and have flaky pastry shells.

The egg tart at Story Coffee and Tea Harry Cheadle The upshot of this history is that while a lot of bakeries in Seattle will occasionally sell egg tarts, you can most reliably find them at Asian bakeries, like Mee Sum Pastry in Pike Place Market, Yummy House and Cake House in the Chinatown-International District, and many places throughout the Eastside. There is also a Hong Kong variant called dan tat, which isn’t browned on top and often has a shortcrust-style shell this is more of a savory pastry you could have at breakfast, and it is often served at dim sum places. Macanese-style egg tarts are known as po tat, which is eggier and less sweet than the pasteis de nata you’d get in Portugal. particularly Macau (which was under Portuguese rule until 1999). Someone came up with the idea of putting egg custard in a pastry shell, sort of like a miniature pie, which is browned on top and sometimes sweetened with flavors like cinnamon.īecause of Portugal’s status as a colonial superpower, its culinary influence spread to Asia. At the time, monks and nuns used egg whites to starch their clothes (the past was a strange place), so they had a bunch of yolks lying around. Pasteis de nata, also known as Portuguese egg tarts, were invented by monks at the Jerónimos Monastery in Lisbon hundreds of years ago. The long answer: Back in 18th-century Portugal. I’ll give you a short answer and a long answer for this one. They were super crunchy and flaky.ĭo you know a place that has them in Seattle or the surrounding area? Hopefully a spot that has them regularly, not once in a blue moon. When I used to live in Denver I got the best pastel de nata at Reunion Bread. Have a question for us? Send it to egg-static reader writes: Names and identifying information have been removed for privacy purposes. Welcome to Ask Eater, a column where the site’s editor answers specific, real-life dining and food questions from readers.