1, [dàntà].

2, egg tart is a kind of egg paste made of filling Western-style pie; Taiwan is called egg tower, "tart" is the English "tart" phonetic translation, meaning that the filling is exposed pie (as opposed to the surface of the pie crust is covered, the filling sealed batch of pie pie) ( pie); egg tart that is filled with egg custard tart".

3, the practice is to put the pie crust into a small round basin-shaped pie mold, and then poured into the sugar and eggs mixed with egg batter, and then put into the oven; baked egg tarts for the outer layer of crispy tart crust, the inner layer of the sweet yellow solidified egg batter. In the early days, egg tarts in Hong Kong style cafes were relatively large, and one egg tart could become an afternoon tea meal. Egg tarts (small egg tarts) are also served as snacks in many restaurants in Hong Kong SAR, and Laura Mason, in Traditional FoodsofBritain, suggests that as early as the Middle Ages, the British had already been making egg tarts using milk, sugar, eggs and different spices. It is also said that egg tart was one of the dishes in the sixth banquet of the 17th-century Manchurian banquet in China. Cantonese egg tarts can be categorized into two types of tarts: butter egg tarts and puff pastry egg tarts.