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