Comments on: Portuguese Egg Tarts Recipe

By: Hungry Recipes » Another unfortunate side effect of Hong Kong………..

Tue, 16 Feb 2010 03:20:43 +0000

[...] that beautiful yellow color…..for Portuguese/Macanese-style egg tarts with browned tops, try Rasa Malaysia’s excellent version) and most importantly, without superheating the custard so that it puffs up and [...]

By: Maria

Maria — Sat, 06 Feb 2010 04:30:21 +0000

We Portuguese use puff pastry to make the Pasteis de Natas or also called Pasteis de Belem.

By: Heather

Heather — Thu, 07 Jan 2010 03:58:47 +0000

I finally tried this recipe today and it was good, except the Pillsbury pie crust was really salty and it kind of ruined the flavor of the inside.

By: Rasa Malaysia

Rasa Malaysia — Fri, 02 Oct 2009 02:31:55 +0000

Good luck. I haven’t been to Jim’s for a while, I need my fix of egg tarts.

By: Amber

Amber — Thu, 01 Oct 2009 16:23:40 +0000

OMG these look divine! I have to get my hands on some of these. I’m in LA next week. Maybe I’ll have time to go to Jims. I hope!

By: Rasa Malaysia

Rasa Malaysia — Thu, 03 Sep 2009 22:18:40 +0000

Great that the recipe works for you.

By: whimsicaljottings

whimsicaljottings — Sat, 29 Aug 2009 16:32:43 +0000

Tried this today, LOVED it. Thank you! :)

By: Rasa Malaysia

Rasa Malaysia — Thu, 30 Apr 2009 00:16:11 +0000

For homemade egg tarts, I sure hope this meet your expectations :)

By: T. Smith

T. Smith — Wed, 29 Apr 2009 19:22:10 +0000

Had some tarts from Cuppa, not as good, to my taste, as Stowes. Take the bus next time and give them a try.

By: T. Smith

T. Smith — Wed, 29 Apr 2009 19:19:16 +0000

OK – don’t believe Stowe’s used Betty Crocker in their egg tarts. Had the opportunity to recently go to Macau and to Stowe’s, great tarts, also had them at various places in Taipa and Macau, but not quite the same quality. Will try your Betty Crocker method and judge from that.