The best way to make an egg tart is to use an oven, or steaming can be successful, but baking is really not possible.

Egg Tart (Egg Tart), is a kind of egg paste made of filling Western-style pie; Taiwan is called the egg tower, "tart" is the English "tart" phonetic translation, meaning that the filling exposed pie (as opposed to the surface is covered by the pie crust, the filling sealed) (p) The "tart" is the phonetic translation of the English "tart", meaning a pie with the filling exposed (as opposed to a pie crust covering the surface and sealing the filling) (pie); egg tart is "tart" with egg batter as the filling.

The tart is made by placing the crust into a small, round pie mold, pouring in a mixture of sugar and eggs, and placing it in the oven; the resulting tart has a crunchy crust on the outside and a sweet, yellow, solidified custard on the inside. 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 Foods of Britain, suggests that as early as the Middle Ages, people in England were making egg tarts using dairy products, sugar, eggs and different spices. It has been suggested that egg tarts were also one of the dishes served at the Sixth Feast in the 17th-century Manchu banquet in China. Cantonese egg tarts can be categorized into two types of tarts: butter egg tarts and puff pastry egg tarts.