Egg tart

An egg tart is a type of custard tart found in various cuisines, most notably in Cantonese cuisine, Hong Kong cuisine, and Portuguese cuisine (as pastel de nata). It consists of an outer pastry crust filled with egg custard and baked.

There are two main types of egg tart crust: shortcrust pastry and puff pastry. Shortcrust pastry crusts are firmer and have a more crumbly texture. Puff pastry crusts are flakier and have multiple layers.

The custard filling is typically made from eggs, sugar, milk (or cream), and sometimes vanilla extract or other flavorings. The custard is baked until it is set but still slightly wobbly. The surface of the custard may be lightly browned or have characteristic darkened spots, depending on the baking method and recipe.

Egg tarts are often served warm or at room temperature and are a popular snack and dessert item. In Hong Kong, egg tarts are a ubiquitous part of the local culinary scene, found in bakeries and cha chaan tengs (Hong Kong-style cafes). They are also enjoyed worldwide in areas with significant Chinese or Portuguese diasporas. The Portuguese version, pastel de nata, is especially well-known and features a slightly caramelized, almost burnt top.