Dish · chinese
Egg Tart
A pastry shell filled with smooth egg custard, baked until just barely set and still trembling in the center.
Where it comes from
Egg tarts reached Hong Kong and Macau through Cantonese bakers adapting British custard tarts and the Portuguese pastel de nata during the colonial period, splitting into two distinct pastry styles.
What cooks argue about
Cooks argue over a shortcrust, cookie-like shell versus flaky puff pastry, and over bake time, since a few extra minutes cracks the custard while too few leave it runny.
Versions
Nobody has published a egg tart here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
butter
egg
evaporated milk