Egg tart, the custard tart in Cantonese cuisine reportedly was introduced to Hong Kong in the 1940s and there, it has undergone some modifications. The tart consists of an outer pastry crust filled with egg custard which I presume is usually yellow in colour. Not that it has just become smaller and the outer shell made with shortcrust pastry or puff pastry, the custard filling has also been flavoured with chocolate, green tea, abalone or bird's nest. At home, once the egg tart has been modified into a green sweet thing. The fragrant leaves of Pandanus amaryllifolius known simply as pandan had been used to flavour the tart.
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