Egg tarts (蛋撻, dàntà) was introduced in Hong Kong in the 1940s. Some say that egg tarts are a variation of the English custard tarts. The Chinese egg tarts served in dim sum are richer than those bought in bakeries. The crusts are either made from shortcrust pastry (soft) or puff pastry (flaky), and the main ingredient is usually lard.
The Portuguese egg tart (pastéis de nata or 葡撻, pú tà) has a crème brûlée-like custard on top of a puff pastry crust. They are very popular in Macau.
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（ つ﹏╰） i want .
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Damn it now I am fucking hungry…
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Aah, my favorite.
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