egg tart

Egg tarts (d à n t à), a western style pie with egg paste as filling, was born in Guangzhou in the 1920s, and became famous overseas after it spread to Hong Kong, known as one of the "four kings" of Cantonese Dim sum.

The method is to put the crust of the cake into a small round bowl shaped cake mold, then pour in the egg paste made by mixing sugar and eggs, and then put it into the oven; The outer layer of the baked egg tart is a crispy crust, while the inner layer is a sweet yellow solidified egg slurry. At the beginning, the egg tarts in tea restaurants were relatively large, and a single egg tarts could make an afternoon tea meal. The Dim sum of many restaurants in Hong Kong SAR of China also includes egg tarts (small egg tarts). Laura Mason proposed in "Traditional Foods of Britain" that as early as the Middle Ages, the British had used milk, sugar, eggs, and different spices to make food similar to egg tarts. Egg tart is also one of the dishes at the sixth banquet of the Manchu Han dynasty in 17th century China. Among them, Cantonese egg tarts can be divided into two types according to their skins: butter egg tarts and pastry egg tarts.