How to pronounce egg tart: dàn tà.

Egg tart is a Western-style pie with egg paste as filling. In Taiwan, it is called egg tart, and "tart" is the phonetic translation of the English word "tart", which means a pie with exposed filling. Egg tart is "tart" with egg paste as the filling.

The recipe involves placing the crust into a small, round mold, pouring in a mixture of sugar and eggs, and placing it in the oven. The result is a tart with a crunchy outer layer and a sweet, yellow, solidified custard inside. In the early days, the egg tarts in Hong Kong style cafes were quite large, and a single egg tart could become an afternoon tea meal. Many restaurants in the Hong Kong SAR of China also include egg tartlets (small egg tarts) in their dim sum.

Development:

Even though egg tarts are very popular with the people of Hong Kong, the history of egg tarts in Hong Kong is still very short. According to amateur Hong Kong history scholar Wu Hao, in the 1920s in Guangzhou, the major department stores, fierce competition, in order to attract customers, department store chefs will design a weekly "weekly beauty spot" as a solicitation, egg tart is precisely at this time in Guangzhou.

There is no exact year for the introduction of egg tarts in Hong Kong, but some people say that egg tarts have appeared in Hong Kong bakeries since the 1940s, and that they were introduced to most Hong Kong style cafes from the 1950s to the 1980s. At the beginning of the teahouse egg tarts are relatively large, an egg tart can become an afternoon tea meal. The flavor is sweet and mellow, fluffy and tasty. 1990s onwards, the number of bakery cafes is gradually decreasing, so now only in the old style cafes have their own baked egg tarts, and other cafes are ordering egg tarts from the bakery to serve their customers.