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 Pastry
Course Dessert, snack
Serving temperature Fresh from oven
Main ingredients Flour, butter, sugar, egg, milk
Cookbook: Egg tart  Media: 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 dan that) is a kind of custard tart 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]

Before 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 are 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 the 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.[citation needed] 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.

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.[1] 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.[2] It is also served piping hot rather than at room temperature like English custard tarts.[3]

Portuguese cuisine[edit]

Main article: Pastel de nata
Pastéis de nata in Macau

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.[4] 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. ^ "Behind the scenes of Hong Kong's most loved egg tart bakery". Hiufu Wong. CNN Travel. 2 August 2010. Retrieved 15 July 2013. 
  2. ^ "Cantonese Egg Tarts Recipe". Christine. Christine's Recipes. 25 March 2009. Retrieved 15 July 2013. 
  3. ^ "World's 50 best foods". CNN Travel. 21 July 2011. Retrieved 15 July 2013. 
  4. ^ csmonitor

Further reading[edit]

External links[edit]