The egg tart is a kind of custard tart found in Portugal, England, China and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. The Chinese word “挞（Pinyin: Ta） ” is the similar pronunciation of the English world “tart”, which means the kind of pasty that with exposed stuffing, distinguished from “pie” – pastry with stuffing sealed inside.
Laura Mason, a famous gastronome, wrote in her book ‘Traditional Foods of Britain’ that English did produce a good similar to egg tart with milk, sugar, egg and various spices in the Middle Ages. However, it is also said that the egg tart was a dish that had been serving on the sixth banquet of Manchu-Han Courses in ancient China during the 17th century.
Laura Mason在《Traditional Foods of Britain》提出，早在中世纪，英国人已利用奶品、糖、蛋及不同香料，制作类似蛋挞的食品。有指蛋挞亦是中国17世纪的满汉全席中第六宴席的其中一道菜式。
No matter who firstly invented the egg tart, the fact is, it is very popular around the world. It is said that the egg tart was introduced into Guangzhou by the 1920s, as a “star dessert” to attract customers for shopping malls. Now, egg tart is beloved by people in Guangdong and Hong Kong. It is one of the most popular dim-sum for “morning tea”.