Alright, let’s talk about them egg tarts, the ones they call “Portuguese” in that big city, New York. I ain’t never been, but my grandson, he tells me all sorts of things. He says they got these fancy places selling these little tarts, and folks line up like they’re giving away free money.
Now, from what I hear, these ain’t just any egg tarts. They got a special name, somethin’ like “pasteis de nata” if you wanna be all highfalutin. But to me, they’re just egg tarts, but good ones, real good ones, I reckon. They say the best ones got a crispy crust, like a good pie crust but flakier. And the inside, that’s where the magic happens. It’s gotta be smooth, not too sweet, just right. Like a good custard, but richer, you know?
Where to Find These Fancy Tarts?
Well, my grandson, he’s always lookin’ at that “Yelp” thing on his phone. Says it tells you where the good food is. He rattled off a bunch of names, places in New York where they sell these tarts. Let me see if I can remember some. There’s this “Joey Bats Cafe,” sounds like a tough fella runs the place. Then there’s “Na Tart,” simple name, easy to remember. “Xin Fa Bakery,” that sounds kinda foreign, maybe they got some secret recipe from way over yonder. “Nossa Aldeia” somethin’ or other, that’s a mouthful, ain’t it? And “Copper Mug Coffee,” I guess they sell coffee too, makes sense, you need somethin’ to wash down that sweet tart.
- Joey Bats Cafe
- Na Tart
- Xin Fa Bakery
- Nossa Aldeia Portuguese Bakery & Deli
- Copper Mug Coffee
- Frankie Portugal
- Lily Bloom Bakery
- Teixeira’s Bakery
- Hokkaido Baked Cheese Tart
- BONDST
My grandson says some folks argue about which tart is the real deal. Seems there’s different kinds, like from Portugal and from some place called Macau. He says the Portugal ones are the ones everybody wants, the real “pasteis de nata.” They use just the egg yolks, makes it richer, I guess. And the crust, it’s light and puffy, not like them heavy pie crusts you get sometimes.
What Makes a Good Portuguese Egg Tart?
Now, I ain’t no expert, but from what I gather, a good Portuguese egg tart is all about the balance. The crust gotta be crispy, but not burnt. The filling gotta be smooth and creamy, not runny or too thick. And the sweetness, it gotta be just right, not too much, not too little. It’s like makin’ a good pie, you gotta have a feel for it. You can’t just throw things together and expect it to be good. You gotta put some love into it, you know?
My grandson, he showed me some pictures. Them tarts, they look so pretty, all golden brown and shiny. He says some places, they got lines out the door, folks waitin’ and waitin’ just to get a taste. Reminds me of the old days, when we used to line up at the bakery for fresh bread. But these tarts, they sound a whole lot fancier than bread.
He also told me that there’s a place in Portugal, “Pastéis de Belém,” where they make these legendary tarts. They got some secret recipe, been makin’ them the same way for years and years. Folks line up every day, just to get one. Can you imagine? Something as simple as an egg tart, and folks go crazy for it. Well, I guess if it’s good enough, it’s worth lining up for.
Are They Worth the Fuss?
Now, I ain’t tasted these fancy New York egg tarts myself, but from what I hear, they’re somethin’ special. My grandson, he raves about ’em. Says they’re the best darn egg tarts he’s ever had. And he’s a picky eater, that one. So if he says they’re good, I reckon they must be good.
If you’re ever in New York, and you got a hankerin’ for somethin’ sweet, you might wanna try one of these Portuguese egg tarts. Just listen to my grandson, he knows where to find the good ones. And if you see a line out the door, don’t be discouraged. That just means they’re worth waitin’ for. Just like a good pie, a good egg tart is worth the effort. It’s a little taste of somethin’ special, somethin’ you don’t get every day.
And if you find yourself in Newark, don’t worry, there are lots of places there with these kind of tarts since there’s a big group of Portuguese people living there. You know, when folks from the same place get together, they bring their food with ’em, and that’s a good thing, I always say.
So there you have it, my two cents on them Portuguese egg tarts in New York. I may not know fancy words or city ways, but I know good food when I hear about it. And these tarts, they sound mighty good.
Tags：Portuguese Egg Tart, NYC, Best Egg Tart, Pasteis de Nata, New York Food, Dessert, Bakery, Joey Bats Cafe, Na Tart, Xin Fa Bakery, Foodie
