Egg tart
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| Origin | |
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| Alternative name(s) | Egg custard tart |
| Details | |
| Type | Custard tart |
| Main ingredient(s) | Pastry crust, egg custard |
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It has been suggested that this article be merged into custard tart. (Discuss) Proposed since February 2011. |
| Egg tart | |||||||||||||
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| Traditional Chinese | 蛋撻 | ||||||||||||
| Simplified Chinese | 蛋挞 | ||||||||||||
| Literal meaning | egg tart | ||||||||||||
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The egg tart or egg custard tart (commonly romanized as dan tat) is a kind of custard tart pastry found in Portugal, England, Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
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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 ) 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. 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. They are both filled with a rich custard that is much eggier and less creamy than English custard tarts.
Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.
Portuguese cuisine [edit]
PASTEL DE NATA / EGG CUSTARD TART The custard tart is the most popular Portuguese pastry produced and enjoyed around the world – the nata has even been added to the KFC menu throughout Asia. The pastel de nata is made with a flaky puff pastry tart filled with a creamy egg custard; with hints of vanilla and lemon flavours. Pastel de nata was created before the 18th century by Catholic nuns at the Jerónimos Monastery in Belém, Lisbon. The Casa Pastéis in Belém was the first place selling the original creamy dessert once the monastery closed in the 1820s. Since the early 19th century, locals and tourists wait for hours at Casa Pastéis to enjoy their warm, out of the oven tarts, sprinkled with cinnamon or powdered sugar.
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.[1] 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 every pastry shop around the world owned by Portuguese descendants.
See also [edit]
References [edit]
External links [edit]
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Wikimedia Commons has media related to: Egg tart |
- A simple recipe for egg tarts
- Recipe of traditional English-style custard tart which inspired the Chinese version
- AVBuzz.com, a Hong Kong-based online photographic society, has its photographs capturing the crowds around Tai Cheong's Bakery.
- There's history - and a secret - in every bite
- Lord Stow's Bakery
- The egg tart column(蛋挞专题, Pinyin: dàtà zhuāntí) form 5hpk.com contains many recipes, people's feeling, gallery and also history and so on. (text in Chinese characters)
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