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Egg tarts are a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. It consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. It is related to the English-style custard tart, a pastry commonly enjoyed in the British Isles, Australia, and New Zealand. Egg tarts are typically marketed at Chinese, Hong Kong, and Macau bakeries, cha chaan tengs (tea restaurants), and some dim sum restaurants. The second character in the Chinese name (ta) is a character that closely resembles 'tart' in pronunciation (used only for its sound), while the first (dan) is Chinese for 'egg'.

Today's egg tarts come in many variations due to Hongkongers' gastronomic curiosity. These include egg white tarts, milk tarts, honey-egg tarts, ginger-flavored egg tarts (the two aforementioned variations were a take upon 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.

Contents 1 History 2 Hong Kong-style 3 Portuguese-style 4 Trivia 5 See also 6 External links

There are also the records of Egg tart in the banquet of Kangxi Emperor,which was then an dish(zh:满汉全席)

One theory suggests Chinese egg tarts are a Chinese adaption of English custard tarts. Guangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, Hong Kong food would naturally assimilate British tastes. Custard tarts made of shortcrust pastry, eggs, sugar, milk or cream, vanilla, and nutmeg have long been a favourite pastry in the British Isles, Australia, and New Zealand. According to Laura Mason and Catherine Bell's Traditional Foods of Britain: An Inventory (Prospect Books, London, 2004) a version of custard tart has been made in England since the Middle Ages. The medieval recipe was a shortcrust pastry case filled with a mixture of milk or cream, eggs, sweetening agents, and other spices. Gary Rhodes's New British Classics (BBC Worldwide, London, 1999) states the recipe of making the modern version of English custard tart has been more or less set since the Tudor times.

According to one website [1] , custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs and western cafes and bakeries to compete with dim sum restaurants, later evolving to become egg tarts today.

Hong Kong-style egg tarts have two main varieties, divided according to the type of the outermost layer or crust:

• Butter-flavoured shortcrust pastry (牛油皮, pinyin: Niuyoupi, literally, "Cow oil (butter) skin"): made with shortcrust pastry. It is named "butter skin" in Chinese since it possesses a cookie-like flavour with a rich butter aroma.
• Puff pastry (酥皮, pinyin: Supi, literally "Crispy skin"): made with puff pastry and with an extremely crisp texture. Lard is typically used in making the base rather than butter or shortening. This type is regarded as the most traditional and correct form of egg tart by food critics.

Another variety becoming more popular in the ever increasing focus on health are

• Milk-centered egg tarts. It is composed of a smooth milky egg-white center and is somewhat healthier than traditional egg tarts.

Portuguese-style egg tarts (Chinese: 葡式蛋撻) were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized fashion 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 [2]. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.

The Portuguese-style egg tarts known in Macao originated from Lord Stow's Café in Coloane, owned by a Briton named Andrew Stow. Stow modified the recipe of pastel de nata using techniques of making English custard tarts [3]. It has since become available at numerous bakeries, as well as Macau-style restaurants and Chinese, Hong Kong and Taiwan branches of the KFC restaurant chain. There was a craze in Singapore and the Republic of China in the late 1990s.

In essence, the Portuguese-style egg tart commonly sold in Asia resembles the Hong Kong-style egg tart, except for the fact that it contains a small amount of coconut milk and requires a finishing topping of caramelised sugar.

Chris Patten, the last British Governor of Hong Kong before the transition to China in 1997, was known in Hong Kong popular culture to be fond of this pastry. He particularly enjoyed the egg tarts sold at Tai Cheong Bakery (TC:泰昌餅家; see external links below), and thus the eggs tarts sold at the bakery became known as "Fei-Paang egg tarts" (肥彭蛋撻; lit. Fat Patten's Egg Tart, "Fat Patten" being the governor's nickname in Cantonese). The story still remains popular among Hongkongers. In subsequent visits he makes a routine stop to help himself to his favourite Hong Kong specialty.

• Pastry
• Pastel de nata
• Dim sum

• Pictures of egg tarts being made, with text in Chinese including its history in Hong Kong
• History and recipe of the custard/egg tart in the UK and Europe
• A Ming Pao report on the last business day (25/5/2005) of Tai Cheong's Bakery. The bakery was able to rent another stall, situated just opposite to the original stall, and was reopened in October 2005.
• AVBuzz.com, a Hong Kong-based online photographic society, has its photographs capturing the crowds around Tai Cheong's Bakery.
• There's history - and a secret - in every bite This article outlines the history and popularity of pasteis de nata in Portugal.
• Lord Stow's Bakery The bakery of Andrew Stow, who claims to have started the craze of Portuguese-style egg tarts in Macau and elsewhere in Asia.
• Plate Of The Day Food Blog Chocolate Egg Custard Tart - Hong Kong