Egg tart 蛋撻
Jul 22nd, '11, 16:19
Egg tart 蛋撻
Traditional Chinese 蛋撻
Simplified Chinese 蛋挞
Literal meaning egg tart
[show]Transcriptions
The egg tart or egg custard tart (commonly romanized as dan tat) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
Contents
[hide]
1 History
2 Hong Kong cuisine
3 Portuguese cuisine
4 See also
5 References
6 External links
[edit] History
Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs. They were then introduced in western cafes and bakeries to compete with dim sum restaurants, particularly for yum cha.[1] During the economic boom of the 1950s and 1960s, Lu Yu (陸羽, Pinyin: Lù Yǔ) took the lead with the mini-egg tart.[1] Ironically, mini egg tarts are now a common dim sum dish and are richer than those served in bakeries.
One theory suggests Hong Kong egg tarts are an adaptation of English tarts with custard filling. Guangdong had more frequent contact with the West, in particular Britain, than the rest of China. As a former British colony, Hong Kong adopted some British Cuisine. Another theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, traveling to Hong Kong via the Portuguese colony of Macau.
[edit] Hong Kong cuisine
Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk , honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs), and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts.
Overall, Hong Kong egg tarts have two main types of crusts: shortcrust pastry and puff pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.
Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.
They are sold at KFC restaurants in across Asia and south-east Asia.
[edit] Portuguese cuisine
Pastéis de nata in Macau
Main article: Pastel de nata
Portuguese egg tarts were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.[2] Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837. It is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.
[edit] See also
Food portal
Custard tart
Meringue tart
Pastry
Pastel de nata
Put chai ko
Dim sum
Gai daan jai
Quiche
[edit] References
^ a b Origin of eggtart
^ csmonitor
[edit] External links
Wikimedia Commons has media related to: Egg tart
Pictures of egg tarts being made, with text in Chinese including its history in Hong Kong
A simple recipe for egg tarts
Recipe of traditional English-style custard tart which inspired the Chinese version
AVBuzz.com, a Hong Kong-based online photographic society, has its photographs capturing the crowds around Tai Cheong's Bakery.
There's history - and a secret - in every bite
Lord Stow's Bakery
The egg tart column(蛋挞专题, Pinyin: dàtà zhuāntí) form 5hpk.com contains many recipes, people's feeling, gallery and also history and so on. (text in Chinese characters)
-----------------------
http://en.wikipedia.org/wiki/Egg_tart
Traditional Chinese 蛋撻
Simplified Chinese 蛋挞
Literal meaning egg tart
[show]Transcriptions
The egg tart or egg custard tart (commonly romanized as dan tat) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
Contents
[hide]
1 History
2 Hong Kong cuisine
3 Portuguese cuisine
4 See also
5 References
6 External links
[edit] History
Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs. They were then introduced in western cafes and bakeries to compete with dim sum restaurants, particularly for yum cha.[1] During the economic boom of the 1950s and 1960s, Lu Yu (陸羽, Pinyin: Lù Yǔ) took the lead with the mini-egg tart.[1] Ironically, mini egg tarts are now a common dim sum dish and are richer than those served in bakeries.
One theory suggests Hong Kong egg tarts are an adaptation of English tarts with custard filling. Guangdong had more frequent contact with the West, in particular Britain, than the rest of China. As a former British colony, Hong Kong adopted some British Cuisine. Another theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, traveling to Hong Kong via the Portuguese colony of Macau.
[edit] Hong Kong cuisine
Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk , honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs), and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts.
Overall, Hong Kong egg tarts have two main types of crusts: shortcrust pastry and puff pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.
Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.
They are sold at KFC restaurants in across Asia and south-east Asia.
[edit] Portuguese cuisine
Pastéis de nata in Macau
Main article: Pastel de nata
Portuguese egg tarts were evolved from "pastel de nata", a traditional Portuguese custard pastry that consists of custard in a crème brûlée-like consistency caramelized in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jerónimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belém in Lisbon.[2] Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837. It is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.
[edit] See also
Food portal
Custard tart
Meringue tart
Pastry
Pastel de nata
Put chai ko
Dim sum
Gai daan jai
Quiche
[edit] References
^ a b Origin of eggtart
^ csmonitor
[edit] External links
Wikimedia Commons has media related to: Egg tart
Pictures of egg tarts being made, with text in Chinese including its history in Hong Kong
A simple recipe for egg tarts
Recipe of traditional English-style custard tart which inspired the Chinese version
AVBuzz.com, a Hong Kong-based online photographic society, has its photographs capturing the crowds around Tai Cheong's Bakery.
There's history - and a secret - in every bite
Lord Stow's Bakery
The egg tart column(蛋挞专题, Pinyin: dàtà zhuāntí) form 5hpk.com contains many recipes, people's feeling, gallery and also history and so on. (text in Chinese characters)
-----------------------
http://en.wikipedia.org/wiki/Egg_tart
- Attachments
-