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.
蛋挞是一种在葡萄牙、英国、中国等亚洲国家深受欢迎的西式馅饼。它由外层面皮和蛋浆制馅料烘烤而成。中文的“挞”是英语“tart”的音译，意指馅料暴露在外的馅饼，区分于密封馅料的“派”。
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。据说蛋挞亦是中国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”.
无论是谁发明了蛋挞，事实是它已经风靡全球了。相传蛋挞在上世纪20年代被引入广东，作为各大百货公司为了吸引顾客的一道“明星点心”。现在，蛋挞已经深受广东和香港人的喜爱，是早茶的一道热门点心。
Ingredients:主料1. Pastry crust of egg tart (could be found in supermarkets and bakeries)蛋挞皮（各大超市和面包店有售）2. Eggs (Two)鸡蛋 (2个)3. Unsalted butter （100 ml）淡奶油 (100ml)4. Milk (100ml)牛奶 (100ml)
Seasonings:调料1. Berry sugar (40 grams)细砂糖 (40克)2. Custard powder (a spoon)吉士粉 (1勺)
Steps:1. Mix the unsalted butter with berry sugar. Stir evenly on warm water.将淡奶油及白糖混合，隔温水搅拌。
2. When the berry butter melted, stop stirring.搅拌至白糖熔化即可。
3. Whip up the eggs and place them with a bowl.将鸡蛋打入碗内。
4. Stir the egg mixture evenly.搅拌均匀。
5. Pour the unsalted butter-berry sugar mixture into the egg mixture, stir evenly.将搅拌过的淡奶油的倒入拌匀的鸡蛋液内混合拌匀。
6. Then add the milk in, stir evenly.将牛奶倒入拌匀。
7. Add in the custard powder, stir evenly. Then the raw egg tart mixture has been made.将吉士粉倒入拌匀。这样原始的蛋挞液就做好了。
8. Pour the raw egg tart through the filter screen, then we get the delicate egg tart mixture.将蛋挞液用滤网过滤，细腻的蛋挞液就做好了。
9. Put the unfrozen pastry crust of egg tart into ovenware.将室温内解冻的蛋挞皮摆入烤盘内。
10. Pour the egg tart mixture into the pastry crust one by one.再将蛋挞液依次倒入蛋挞皮内。
11. Heat the oven. Put these raw egg tarts into the oven, fan 200℃ and bake for 20 minutes.预热烤箱。将蛋挞放入烤箱，上下火200度，烤20分钟。
12. When the surface of the egg tarts turn to golden. Well, it’s your time, foodies.烤至蛋挞表面金黄时,吃货们，你们的时间到了。
Source: newsgd.com
