Egg Tart
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Egg Tart
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Egg Tart (Simplified Chinese: 蛋挞; Traditional Chinese: 蛋撻; Pinyin: Dàn tà), also known as dan tat, is a small baked pastry with a flaky or shortcrust shell filled with sweet egg custard. Portuguese-style egg tarts (葡式蛋挞) are a Macau bakery icon, while Hong Kong cafés serve a related Cantonese version.[1]
Characteristics
The filling is smooth and gently set, often browned on top in Portuguese-style tarts. Shells may be laminated and flaky or shorter and cookie-like in some Hong Kong bakery lines. They are sold warm or at room temperature in bakeries and cha chaan tengs.
Ingredients (overview)
Wheat pastry dough, eggs, sugar, milk or evaporated milk, and sometimes cream or custard powder. Exact ratios and bake finishes vary by shop; this page is overview-level.
History and culture
Egg custard tarts entered southern Chinese bakery culture through colonial and port-city exchange. Macau's Portuguese-style tarts became internationally famous through local bakery chains; Hong Kong developed its own café and bakery versions. Today they are staples of Macau Food and Hong Kong Food bakery counters.
Serving and variations
Eaten as a snack with tea or coffee. Related bakery culture appears on Macau Food and Hong Kong Food.