 Different variations of egg tarts | |
| Type | Tart |
|---|---|
| Course | Snack |
| Place of origin | Guangzhou, China |
| Main ingredients | Flour, butter, sugar, egg, custard, milk |
| Egg tart | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蛋撻 | ||||||||||||||
| Simplified Chinese | 蛋挞 | ||||||||||||||
| Cantonese Yale | daahn tāat | ||||||||||||||
| Literal meaning | egg tart | ||||||||||||||
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The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; Cantonese Yale: daahn tāat; pinyin: dàntǎ) 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. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong–style cafes).