Name: Egg Tart

Mandarin: dan ta

Cantonese: dan tart

Main Ingredients: 

Skin: Puff Pastry

Filling: Egg, milk, sugar, water

Key taste points:

Cantonese style Egg tarts originate from early 1900s when Hong Kong was under the British rule. There are two main styles commonly sold in Hong Kong – the puff pastry ones and the pie crust ones.

The ones you will find at Yum Cha are likely be the puff pastry ones.

Key points – crispy yet ‘loose’ puff pastry, soft yet smooth and gelatinous like custard in the middle.

Cooking method:

Baked