Crumbly pastry with a yummy not-so-sweet set egg custard in the middle. Once again, I have my mother to thank for this lovely recipe. An egg tart was sometimes my after-school treat – delicious straight out of the oven, washed down with a glass of cold soy milk. You often find these little delights in dim sum restaurants too and they can be made with puff pastry (equally tasty). Dan-ta resemble the Portuguese tarts (pasteis de nata) and it may have been Portuguese travelers who introduced this recipe to the Orient, for they sailed the South China Seas and landed in Taiwan – my birth country – in the 16th century, calling it Ilha Formosa, meaning ‘beautiful island’.
© 2006 Ching-He Huang. All rights reserved.