Talk:Pastel de nata

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[edit] Pastel de Nata in Macau

I added information about the Chinese adaptations of pastel de nata in Macau and linked this to the Chinese-style egg tart article. Feel free to add or modify them. --JNZ 08:46, 29 May 2006 (UTC)

[edit] Belem and their Publicists

It seems to me that this page is overly reliant on information emanating from the publicists/web copywriters for the Belem pastry shop. Could we not look for citations that are not from the people who claim to have created the pastry? It sounds just like every other hoary food myth/secret recipe marketing story I've ever heard. I'd like to see a citation from a 19th century book that supported the publicists' stories. THJS 21:31, 5 April 2007 (UTC)

AFAIK, they don't claim to be the creators of the pastel de Belém, they claim that they learned the original recipe from the convents and kept it a secret ever since. There have been many newspieces about them over the years, since they were the first shop to sell them, back in 1837, and this was never put into question. Just because it's a marketing bait, doesn't mean it's false. Also, there are many recipes for these pastéis, but if you compare theirs to the competition, you might just believe that theirs is the original recipe ;) 0cm 23:05, 17 April 2007 (UTC)

Why do they keep saying "cream tarts" when it's extremely obvious that those are FRUIT tarts? Or is cream suddenly dark blue? —Preceding unsigned comment added by 68.144.68.238 (talk) 02:32, 18 December 2007 (UTC)