Egg Tart

One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. Egg tart is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard.

This common Chinese dessert's history is obscure. Inspired by several varieties of the European custard tart, the egg tart first became commercially available in Guangzhou (Canton), Guangdong province, in the early 20th century. Due to Guangzhou's position as the sole port accessible to European foreign commerce, Cantonese food has been heavily influenced by other cultures. Pastry chefs at the city's Western-style department stores were "pressured to come up with fresh and intriguing goods to entice customers" as Guangzhou's economy expanded as a result of commerce and interactions with European powers. As a result, department shops produced various egg tart variations that were "Weekly Specials," drawing inspiration from those from Europe and including a lard-based puff pastry crust and a filling akin to steamed egg pudding.

Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata, which are especially popular in Macau.

Country: China