Name: Egg Tart
Mandarin: dan ta
Cantonese: dan tart
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.