Egg Tarts are actually Portuguese and not Chinese although the Chinese also make and eat egg tarts as well.
An egg tart can be described as the filling being smooth and shiny and the filling will be moist and creamy on your tongue.
Egg custard tarts taste like creme brulee and similar to a silky custard.
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.
The origin of this traditional Chinese dessert is vague.
Dantat is a type of Chinese egg tart.
The Dantat egg tart is a egg custard desert that is commonly served in Dim Sum Restaurant.
The sweet egg custard and the flaky puff pastry makes it one of most popular item in Dim Sum.
The base ingredients is very simple, just flour, butter, sugar, egg custard and milk.
The Hong Kong style egg tart has a top that is more glassy and smooth.
This is why pastéis de nata taste like slightly burnt sweet caramel and are more golden brown or sometimes scorched on top, where the Hong Kong tarts have more of a pure egg yolk taste.
Egg Tarts are essentially a pastry that has a lot of fats and carbs as butter and flour are the main ingredients that make up most of its calories.
It isn't the best choice to eat when you are eating a healthy diet but, within moderation, Egg Tarts can be maintained when controlled.
Egg tarts might have been served during Henry IV's coronation.
Also called custard tarts, English-style egg tarts have been around since at least the medieval times.
Known back then as doucets or darioles, they were served at the coronation banquet of Henry IV in 1399.
Egg tarts taste similar to a silky custard and can vary in sweetness depending on the recipe.
Their shells can range from a super flaky crust to a shortbread puff pastry that is thicker, but still delicate and crisp when eating.