Portugese Custard Tarts - Where can I find them?
I had the most amazing custard tarts in Belem, Portugese. Is there any place in San Diego where I can find them? tried to make them from a recipe online and they are just not the same. Thanks!
I bought some about 2 weeks ago from the bakery at 99 Ranch, but to be honest, they were horrid :( Feel free to give them a shot, but hopefully others will chime in with better options
You might try Portugalia in OB. They tend to be pretty inconsistent with their food but they are Portugese owned and operated
Also, consider that some of the failure in trying to make your own could have been because of inherent differences in the ingredients available in Belem vs. San Diego.
4839 Newport Ave, San Diego, CA 92107
The only place I've found with a good Portuguese custard tart (which are very different from the Chinese custard tarts) is in New Jersey.
The closest recipe I've tried to duplicate it is this one:
If you do manage to find a decent version in SD, definitely let us know!
Ooh they are good. Have the browned top reminesent of creme brulee? Pasteis de Nata. I've seen recipes under Portuguese tarts and pasteis de nata so maybe the latter might uncover more recipes to your liking?
Unfortunately don't know of a bakery in San Diego, Portugalia doesn't have them and I've never seen them at the Portuguese festivals. There is a bakery of the same name in the LA area. Don't know if it's a no no to give you a source outside of San Diego, but here it goes. http://nataspastries.com/
I've been watching this thread like a hawk. I fell in love with the pastel de nata, the Portuguese egg tart, on a trip to Toronto a few years ago. Upon returning to San Diego, I scoured the landscape for something comparable, but I was disappointed.
I second the recommendation for Natas Pastries in Sherman Oaks. When I find myself 140 miles north of here, I try to make the trip for a box of their stuff.
The Chinese egg tart might be a derivative of the natas. The Portuguese colonized Macau in the 1500s, and they finally gave up any claim to the area about a decade ago — plenty of time for cross-pollination of foods. I strongly prefer the custard and flaky crust of the Portuguese version.