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The egg tart- Chinese food and natural health
The egg tart
The egg tart (Mandarin 蛋 撻, 蛋 挞 simplified, Pinyin dàn ta) is a Hong Kong specialty. It consists of a shortcrust pastry, filled with a egg custard. She approaches the pie English flan, also popular in Australia and New Zealand. typically found in baked goods or in Chinese restaurants Dim Sum. The first character of the Chinese name, dàn means egg; the second, which is pronounced tat or tat, is used only for its pronunciation, near the English tart.
Today, egg tarts are known in many variations due to the desire of Hong Kong people to try everything on the subject. These variations include pies with egg whites, milk pies (both variations are borrowing from the recipe for the custard, which was usually served in cha chaan teng), pies with honey and eggs , egg tarts, flavored with ginger juice, chocolate tarts and pies same bird nests.
History
The egg tart is one of the most popular Cantonese pastry; however, it is fairly recent. It is in fact inspired by the English pastry, known thanks to their location in Hong Kong. English custard pie was introduced in Hong Kong in 19,401 years, by Western cafes, not finding happiness among local desserts to accompany the Dim Sum. She would then evolved into the current pie eggs. The pie was originally elliptical, but nowadays, it is simply round.
Portuguese version
Portuguese egg tart is a derivative of pastéis com nata, traditional Portuguese pastry, sort of tart topped with crème brûlée. It differs from simple egg tart by the composition of the blank, sweeter by its caramelized top, and his dough, usually flaky. Portuguese egg tart as found in Macao comes from Cafe Lord Stow, Coloane, Andrew Stow. This changed the recipe for the pastel com nata with the techniques learned for pie eggs. They are found in many baked goods, specialty restaurants in Macau but also in the local KFC.
Unusual
Chris Patten, the last British governor of Hong Kong before moving to China in 1997, was a well known lover of egg tart, and especially those of the Tai Cheong pastry. Said pastry still exists and cleverly uses this historic image. Their pies were nicknamed Fei Paang pies (The big Patten nickname Governor in Cantonese).
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Chinese food egg tart image source:http://www.3lian.com/gif/2014/04-03/51184.html