Chinese Egg Tarts (Dan Tat) — Cantonese vs Portuguese Style
Guangdong Province; Macau influence from Portuguese
Dan tat (蛋撻) — egg tarts — come in two distinct forms in Cantonese dim sum: the traditional Hong Kong style (lightly sweet egg custard in short-crust or layered lard pastry) and the Macanese pastel de nata-influenced version (darker, caramelised custard in flaky puff pastry). The HK style is lighter and silkier; the Macanese version more caramelised and robust. Both are dim sum staples.