Egg Tart

Egg tarts (dàntǎ) arrived in southern China through Portuguese colonial influence in Macao and British influence in Hong Kong, and have become one of the most popular dim sum desserts and standalone snacks in Cantonese food culture. Two styles predominate: the flaky, multi-layered lard-shortcrust version associated with Hong Kong bakeries, and the crumbly, biscuit-like shell of Macao (nàtà in Portuguese), which holds a slightly more set, less wobbly custard and is baked at a high temperature to produce surface browning. The custard filling is made from egg yolk, evaporated milk or fresh milk, sugar and water, baked gently until just set. Freshly baked versions should have a custard that trembles slightly and a pastry shell still warm and crisp. They are sold individually at dim sum, bakeries and cha chaan teng cafés throughout Hong Kong and Guangdong.