|Serving temperature||Fresh from oven|
|Main ingredients||Flour, butter, sugar, egg, milk|
|Cookbook: Egg tart Media: Egg tart|
|Literal meaning||egg tart|
The egg tart or egg custard tart (commonly romanized as dàn tǎ (Mandarin), dan that or dan tat) is a kind of custard tart found in Hong Kong, Portugal, England, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
Before being introduced to Hong Kong, it is reported that it was first found in 1920s Guangzhou. Because of the First Opium War, European Culture expanded in Guangzhou. During the 1920s, the competition between hypermarkets were becoming more and more brutal. One of them provided a new kind of dim sum to the market in order to win the competition, and then others followed.
Custard tarts derived from the Portuguese pastry were introduced in Hong Kong in the 1940s by cha chaan tengs via the Portuguese colony of Macau. Hong Kong egg tarts are an adaptation of pastel de nata, popular in Macau. Canton (modern Guangdong) had more frequent contact with the West, in particular Britain and Portugal, than the rest of China. Also, being a neighbour of Macau, Hong Kong has adopted some of the Macanese cuisine.
Other than egg tart, there is also the coconut tart.
Today, egg tarts are one of the more recognizable dim sum dishes offered in a Dim Sum House. In Guangzhou, there are 3 basic types of egg tarts: dan tat (egg tart), pastel de nata (Portuguese tart), coconut tart.
Egg tarts play a leading role in Guangzhou's dim sum scene, more so than shrimp dumplings according to public opinion. In contrast to other dim sum dishes, egg tarts have undergone very little reinvention and hence, some scholars believe it is a quintessential symbol of the fusion between Cantonese and Western cultures.
It is not only provided in Yum Cha, but also provided in bakeries and fastfood restaurants, such as KFC.
Hong Kong 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.
Chinese egg tarts can be found in Hong Kong, Macau, and other parts of China. There is a slightly difference between Hong Kong and Macau versions. Macau’s version was brought by Portuguese colonizers. The Portuguese egg tarts made its way to Hong Kong, where it was influenced by British custard tarts. They are a bit more glassy and smooth.
Portuguese egg tarts evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of a crème brûlée-like custard caramelized in a crust, as created over 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 many pastry shops around the world owned by Portuguese descendants.
- "Behind the scenes of Hong Kong's most loved egg tart bakery". Hiufu Wong. CNN Travel. 2 August 2010. Retrieved 15 July 2013.
- "Cantonese Egg Tarts Recipe". Christine. Christine's Recipes. 25 March 2009. Retrieved 15 July 2013.
- "World's 50 best foods". CNN Travel. 21 July 2011. Retrieved 15 July 2013.
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