Egg tart

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This article is about egg tarts in Chinese cuisine. For custard tarts in general, see custard tart.
Egg tart
Egg custard tarts.jpg
Type Dessert, snack
Serving temperature
Fresh from oven
Main ingredients
Flour, butter, sugar, egg, milk
Cookbook:Egg tart  Egg tart
Egg tart
Traditional Chinese 蛋撻
Simplified Chinese 蛋挞
Literal meaning egg tart

The egg tart or egg custard tart (commonly romanized as daan taat) is a kind of custard tart pastry found in Portugal, England, Hong Kong, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

History[edit]

Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs. Which was derived from the original "pastel de nata" ( Portuguese egg tarts ).[citation needed] Egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, traveling to Hong Kong via the Portuguese colony of Macau. Hong Kong egg tarts are an adaptation of English custard tarts.[1] Canton (modern Guangdong) had more frequent contact with the West, in particular Britain, than the rest of China. Also, as a former British colony, Hong Kong adopted some British cuisine.

Hong Kong cuisine[edit]

Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard, and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts.

Overall, egg tarts have two main types of crusts: shortcrust pastry or puff pastry, traditionally made with lard rather than butter or shortening.[2] They are both filled with a rich custard that is much eggier and less creamy than English custard tarts.

Unlike English custard tarts, egg tarts are not sprinkled with ground nutmeg or cinnamon before serving.[3] It is also served piping hot rather than at room temperature like English custard tarts.[4]

Portuguese cuisine[edit]

Main article: Pastel de nata
Pastéis de nata in Macau

Portuguese egg tarts were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.[5] Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837. It is now a popular pastry in many pastry shops around the world owned by Portuguese descendants.

See also[edit]

References[edit]

  1. ^ Liang, Hong. "Lamenting slow death of egg tarts". http://www.chinadaily.com.cn/. China Daily Media Group. Retrieved 22 July 2013. 
  2. ^ "Behind the scenes of Hong Kong's most loved egg tart bakery". Hiufu Wong. CNN Travel. 2 August 2010. Retrieved 15 July 2013. 
  3. ^ "Cantonese Egg Tarts Recipe". Christine. Christine's Recipes. 25 March 2009. Retrieved 15 July 2013. 
  4. ^ "World's 50 best foods". CNN Travel. 21 July 2011. Retrieved 15 July 2013. 
  5. ^ csmonitor

External links[edit]