Taiwan Province Province is called the Egg Tower, and "Egg tart" is a transliteration of the English word "tart", which means a pie with exposed stuffing (a pie whose back is covered by a pie crust and a sealed stuffing); Egg tart is a "tart" with egg paste as filling.
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How to make an egg tart?
1, spread plastic wrap on the chopping board, cut 500g butter into two equal parts (250g half) with a knife, and weigh it after I cut it? Imagine: 24 1 g and 259 g, just stick 9 g of the 259 g piece on 241g.
2. Take half, and then cut it into two equal parts along the length with a knife (each part is about 125g, which is almost enough, so don't weigh it, because the total amount is 250g). If butter sticks to the knife, don't buckle it down with your hands, which will ruin the shape. You should use another knife to cut between the butter and the knife and separate it. In this way, 250 grams of butter can be divided into two parts to make a large layer of pastry or two small layers of pastry (the small piece is enough).
3. Hands and thumbs are often dipped in flour to press the thousand layers of pastry into a thin skin close to the egg tart mold. The shell should be about one centimeter higher than the mold, and the bottom must be thin. If you use disposable tin foil molds like me, stack more tin foil molds when pressing the skin, so that it will not be deformed. After kneading, you can take it out with a tin foil mold.
The egg tart just baked is bulging in the middle, and it will fall off after taking it out for a while. I think egg tarts are best when they are hot, but they taste much worse when they are cold.
References:
Baidu encyclopedia-egg tart