Tuesday, September 1, 2020

“Pastéis de Nata" Headon Review: Mikawali vs Original Antiga Confeitaria de Belém

“Pastéis de Nata" Headon Review
Mikawali vs Original Antiga Confeitaria de Belém

began making the original Pastéis de Belém,

These famous pastries have, known internationally as 
"Portuguese custard tarts" or "pastéis de nata",baked
 from the a time- honored traditional secret recipe created 
by the monks at the nearby Mosteiro dos Jerónimos
made from the spare egg yolks as they use the egg whites 
 to starch religious clothes and monastery beddings..

One had to brave the long and chaotic queue,
as this patisserie comes recommended by
locals, by Portuguese tourism authorities,
by tour guides and almost every guidebook. 

To savor creamy custard, nestled in
a perfectly baked golden pie crust,

… it should be lightly dusted with
cinnamon and sprinkled with sugar,
for the delightful dessert nirvana.

Something we terribly miss until Mikawali started
baking its own version of "Pastéis de Nata".

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Portuguese Custard Tarts vs. Mikawali Custard Tarts

are more eggy, less sweeter and had to be dusted
with cinnamon for added sweetness and flavor-

….while the Mikawali Custard Tarts are less eggy
sweeter and one would not need extra sugar powder.

The original Antiga Confeitaria de Belém’s Tarts’
has more of a scorched creamy custard consistency,

...while the Mikawali Custard Tarts are not
scorched and more jelly- like glassy filling.

The original Antiga Confeitaria de Belém’s Tarts’
had a more shortbread-like and less flaky crust.

...while the Mikawali Custard Tarts.had a
homemade- like  rough puff flaky pastry.

So which is the better “Pastéis de Nata" ?The Mikawali version 
or the original iconic Antiga Confeitaria de BelémOf course, 
it would not be fair to comparea 183 year old classic to something 
that is novel, and native as it is like comparing Mozart with Gary V.

‘Pastéis de Nata’ is a global culinary classic sensation,

Mikawali’s version may not own the world but being
a homemade pastry, it was just as delicious and baked
to endear and to please our local sweet taste buds.

Let the Portuguese have the ‘Pastéis de Nata’ and as 
Naguenos we would be proud to have our very own 
addicting saccharine treat- that could stand on its own.

.I might as well call this version
- Mikawali's ‘Pastéis de Naga’

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