Egg tart
Type of Portuguese egg tart / From Wikipedia, the free encyclopedia
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This article is about the 20th century variations of egg tarts in Chinese cuisine. For the original 19th century Portuguese egg tart, see Pastel de Nata.
The egg tart (traditional Chinese: 蛋撻; simplified Chinese: 蛋挞; Cantonese Yale: daahn tāat; pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and cha chaan tengs (Hong Kong–style cafes).
Quick Facts Type, Course ...
Type | Tart |
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Course | Dessert, snack |
Place of origin | Guangzhou, China |
Main ingredients | Flour, butter, sugar, egg, custard, milk |
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Quick Facts Traditional Chinese, Simplified Chinese ...
Egg tart | |||||||||||||||
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Traditional Chinese | 蛋撻 | ||||||||||||||
Simplified Chinese | 蛋挞 | ||||||||||||||
Cantonese Yale | daahn tāat | ||||||||||||||
Literal meaning | egg tart | ||||||||||||||
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