Egg Tart

The Egg tarts or egg custard tarts is a pastry. Commonly found in Hong Kong and other Asian countries. The tarts consist of an outer pastry crust that is filled with egg custard and baked.

Variations
Today, egg tarts come in many variations within Hong Kong cuisine, including egg white tarts, milk tarts, honey-egg tarts, ginger-flavoured egg tarts (the last two mentioned were variations of a traditional milk custard and egg custard, which was usually served in cha chaan tengs, chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts).

Overall, Hong Kong egg tarts have two main types of outer casings: shortcrust pastry and puff pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.

Unlike in 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 (preferably) rather than at room temperature like English custard tarts.

The Chinese egg custart tart is derived from the Portugese egg tart, or pastel de nata.

Other names

 * Dan ta
 * Dàntǎ
 * Daan taat
 * Daahn tāat