This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
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This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 May 2019 and 28 June 2019. Further details are available on the course page. Student editor(s): ZhiyuanLiu2022.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 20:17, 16 January 2022 (UTC)
I don't think egg tart is a dim sum. Just that dim sum restaurants are selling more dishes to provide more choice. Some also sell desserts such as jelly pudding. — Insta ntnood 18:55, Jun 26, 2005 (UTC)
Done. Is it really made of egg custard? — Insta ntnood June 28, 2005 09:23 (UTC)
It does use egg— and is a type of egg custard, but only if you make it yourself or buy it off reputable bakeries. Recipe can usually be found in cookbooks from Hong Kong, with Engrish that is reasonably readable.
Quote It should be noted that while supermarkets in the United Kingdom, such as Sainsbury's and Tesco, produce a variation of the tarts, their products are quite different from what most Hongkongers regard as 'authentic'. end quote. Are egg tarts a Hong Kong/Chinese invention? The above quote seems to suggest that the UK egg/custard tart is derived from the Hong Kong/Chinese egg tart. Can anyone confirm this? Or is it the other way round? In the UK virtually all bakers and supermarkets sell egg/custard tarts, and baking and pastries are not traditional Chinese methods of cooking. LDHan 14:57, 16 January 2006 (UTC)
Some possible origins, 1, Invented in HK/Guangdong around time of first Western contact, using cooking methods and ingredients influenced by Western cooking. Then introduced to UK at around same time.
2, Same as 1, but introduced to UK at later time.
3, An already established Western food. Introduced to HK around time of first Western contact, or later.
4, Invented in UK around time of first Western contact in HK or later. Then introduced to HK.
5, Invented in UK and HK independently.
So if we knew how long it’s been around, then we might know more about it’s origins. LDHan 15:55, 2 February 2006 (UTC)
No. 3 will be the most likely origin.
Although egg tarts in Hong Kong might not taste the same as those from Sainsbury's (I have never tried due to sheer size of the English Custard Tart), I believe part of this article needs to be re-written to reflect the fact that Hong Kong egg tart is derived from a European origin.
For those who can read Chinese, you may go to the link below. For those who can't, The article has interviewed a famous egg tart tea restaurant cum bakery in Central, Hong Kong. They said custard (egg) tart was introduced in the 1940's by western cafe / bakery's in Hong Kong to compete with the dim sum restaurants. A gourmet plaundit / magazine columnist Choi also commented that the egg tart back then was huge - which matches with thoes I saw in Sainsbury's.
http://tcstreet.com/Book/daily/tart/tart.htm
.. h9902600 13:40, 21 March 2006
Quote Egg tart is one of the most popular Cantonese pastry but its history is short. Hong Kong Amateur Historian Ng Ho, associate professor in Hong Kong Baptist University, suggests that an egg tart is a promotion pastry introduced in Guangzhou in 1920s. Thanks to the competition among modern shopping malls or restaurants, chefs had to prepare a new pastry every week, named as 'Weekly Pastrty' to attract customers. Inspired by English fruit tart, a chef original tart is in oval shape, comparing to the common round shape today. end quote.
Please can someone provide a source for this? And is is correct to call shopping malls or restaurants in the 1920s "modern"? Did shopping malls even exist in the 1920s? LDHan 15:49, 27 April 2006 (UTC)
See Wikipedia:Citing_sources for more infomation. From : Wikipedia:No original research Original research is a term used on Wikipedia to refer to material added to articles by Wikipedia editors that has not been published already by a reputable source. In this context it means unpublished theories, data, statements, concepts, arguments, and ideas; or any new interpretation, analysis, or synthesis of published data, statements, concepts, or arguments that appears to advance a position or, in the words of Wikipedia's co-founder Jimbo Wales, would amount to a "novel narrative or historical interpretation." LDHan 13:20, 23 May 2006 (UTC)
Paragraph removed. LDHan 19:07, 21 November 2006 (UTC)
there's some information referring the first Tea restaurant in hk opened in 1940s, but it doesn't necessarily mean egg tart was introduced to hk at that time. yau
A separate entry on pastel de nata already exists and the Portuguese-style egg tarts on sale in Asia are in fact a version of it with an Anglo and Chinese spin. -- JNZ 10:10, 29 May 2006 (UTC)
Egg tarts have existed in Shanghai and other parts of China since at the 1940s at the latest. This article seems to concentrate exclusively on Hong Kong, Canton and Macao. I will add what info I can find as it comes to hand. -- Sumple ( Talk) 10:57, 30 June 2006 (UTC)
Is it just me, or do the egg tarts on the right side of that picture look severely burnt? - 71.228.126.149 05:50, 25 January 2007 (UTC)
This article's in serious need of a rewrite!
As a British custard tart eater I was surprised to find " custard tart" redirecting here. For one thing I've never heard a custard tart called an egg tart (maybe an egg custard tart, or just an egg custard, but never an egg tart); for another this article deals only with the Chinese varieties (and Portuguese, seemingly as an afterthought...). I appreciate it started out being about the Chinese tart, but many other cuisines have similar products which need to be properly included.
It seems like it would make sense to have a simple lead that just says what the article's about (pastry cases filled with custard, baked in the oven) and then sections on the various types of tart found around the world. Does that sound sensible? Casper Gutman ( talk • contributions) 00:12, 12 December 2007 (UTC)
OK, I decided to be bold and split the article into a British/NZ/Aussie custard tart page and a Chinese egg tart one. I'll try to clear up any rough edges the split has left.... Casper Gutman ( talk • contributions) 23:21, 17 January 2008 (UTC)
Is the name 撻 a sound borrowing from English? Badagnani ( talk) 04:37, 17 March 2008 (UTC)
The comment(s) below were originally left at Talk:Egg tart/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Original assessment. Based "importance" on categories already assigned to similar articles in Category:Mid-importance Food and drink articles. Class seemed pretty obvious. Casper Gutman ( talk • contributions) 09:44, 15 December 2007 (UTC) |
Last edited at 09:45, 15 December 2007 (UTC). Substituted at 14:13, 29 April 2016 (UTC)
Pastel de Nata is a egg tart. Check. It historically predates the egg tart found in Hong Kong. Check. This article states that the place of origin of the egg tart is Guangzhou. Does no check.
The article should state that the place of origin of the egg tarts is Portugal, the Hong Kong style eggtart came afterwards.
This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
This
level-5 vital article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 May 2019 and 28 June 2019. Further details are available on the course page. Student editor(s): ZhiyuanLiu2022.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 20:17, 16 January 2022 (UTC)
I don't think egg tart is a dim sum. Just that dim sum restaurants are selling more dishes to provide more choice. Some also sell desserts such as jelly pudding. — Insta ntnood 18:55, Jun 26, 2005 (UTC)
Done. Is it really made of egg custard? — Insta ntnood June 28, 2005 09:23 (UTC)
It does use egg— and is a type of egg custard, but only if you make it yourself or buy it off reputable bakeries. Recipe can usually be found in cookbooks from Hong Kong, with Engrish that is reasonably readable.
Quote It should be noted that while supermarkets in the United Kingdom, such as Sainsbury's and Tesco, produce a variation of the tarts, their products are quite different from what most Hongkongers regard as 'authentic'. end quote. Are egg tarts a Hong Kong/Chinese invention? The above quote seems to suggest that the UK egg/custard tart is derived from the Hong Kong/Chinese egg tart. Can anyone confirm this? Or is it the other way round? In the UK virtually all bakers and supermarkets sell egg/custard tarts, and baking and pastries are not traditional Chinese methods of cooking. LDHan 14:57, 16 January 2006 (UTC)
Some possible origins, 1, Invented in HK/Guangdong around time of first Western contact, using cooking methods and ingredients influenced by Western cooking. Then introduced to UK at around same time.
2, Same as 1, but introduced to UK at later time.
3, An already established Western food. Introduced to HK around time of first Western contact, or later.
4, Invented in UK around time of first Western contact in HK or later. Then introduced to HK.
5, Invented in UK and HK independently.
So if we knew how long it’s been around, then we might know more about it’s origins. LDHan 15:55, 2 February 2006 (UTC)
No. 3 will be the most likely origin.
Although egg tarts in Hong Kong might not taste the same as those from Sainsbury's (I have never tried due to sheer size of the English Custard Tart), I believe part of this article needs to be re-written to reflect the fact that Hong Kong egg tart is derived from a European origin.
For those who can read Chinese, you may go to the link below. For those who can't, The article has interviewed a famous egg tart tea restaurant cum bakery in Central, Hong Kong. They said custard (egg) tart was introduced in the 1940's by western cafe / bakery's in Hong Kong to compete with the dim sum restaurants. A gourmet plaundit / magazine columnist Choi also commented that the egg tart back then was huge - which matches with thoes I saw in Sainsbury's.
http://tcstreet.com/Book/daily/tart/tart.htm
.. h9902600 13:40, 21 March 2006
Quote Egg tart is one of the most popular Cantonese pastry but its history is short. Hong Kong Amateur Historian Ng Ho, associate professor in Hong Kong Baptist University, suggests that an egg tart is a promotion pastry introduced in Guangzhou in 1920s. Thanks to the competition among modern shopping malls or restaurants, chefs had to prepare a new pastry every week, named as 'Weekly Pastrty' to attract customers. Inspired by English fruit tart, a chef original tart is in oval shape, comparing to the common round shape today. end quote.
Please can someone provide a source for this? And is is correct to call shopping malls or restaurants in the 1920s "modern"? Did shopping malls even exist in the 1920s? LDHan 15:49, 27 April 2006 (UTC)
See Wikipedia:Citing_sources for more infomation. From : Wikipedia:No original research Original research is a term used on Wikipedia to refer to material added to articles by Wikipedia editors that has not been published already by a reputable source. In this context it means unpublished theories, data, statements, concepts, arguments, and ideas; or any new interpretation, analysis, or synthesis of published data, statements, concepts, or arguments that appears to advance a position or, in the words of Wikipedia's co-founder Jimbo Wales, would amount to a "novel narrative or historical interpretation." LDHan 13:20, 23 May 2006 (UTC)
Paragraph removed. LDHan 19:07, 21 November 2006 (UTC)
there's some information referring the first Tea restaurant in hk opened in 1940s, but it doesn't necessarily mean egg tart was introduced to hk at that time. yau
A separate entry on pastel de nata already exists and the Portuguese-style egg tarts on sale in Asia are in fact a version of it with an Anglo and Chinese spin. -- JNZ 10:10, 29 May 2006 (UTC)
Egg tarts have existed in Shanghai and other parts of China since at the 1940s at the latest. This article seems to concentrate exclusively on Hong Kong, Canton and Macao. I will add what info I can find as it comes to hand. -- Sumple ( Talk) 10:57, 30 June 2006 (UTC)
Is it just me, or do the egg tarts on the right side of that picture look severely burnt? - 71.228.126.149 05:50, 25 January 2007 (UTC)
This article's in serious need of a rewrite!
As a British custard tart eater I was surprised to find " custard tart" redirecting here. For one thing I've never heard a custard tart called an egg tart (maybe an egg custard tart, or just an egg custard, but never an egg tart); for another this article deals only with the Chinese varieties (and Portuguese, seemingly as an afterthought...). I appreciate it started out being about the Chinese tart, but many other cuisines have similar products which need to be properly included.
It seems like it would make sense to have a simple lead that just says what the article's about (pastry cases filled with custard, baked in the oven) and then sections on the various types of tart found around the world. Does that sound sensible? Casper Gutman ( talk • contributions) 00:12, 12 December 2007 (UTC)
OK, I decided to be bold and split the article into a British/NZ/Aussie custard tart page and a Chinese egg tart one. I'll try to clear up any rough edges the split has left.... Casper Gutman ( talk • contributions) 23:21, 17 January 2008 (UTC)
Is the name 撻 a sound borrowing from English? Badagnani ( talk) 04:37, 17 March 2008 (UTC)
The comment(s) below were originally left at Talk:Egg tart/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Original assessment. Based "importance" on categories already assigned to similar articles in Category:Mid-importance Food and drink articles. Class seemed pretty obvious. Casper Gutman ( talk • contributions) 09:44, 15 December 2007 (UTC) |
Last edited at 09:45, 15 December 2007 (UTC). Substituted at 14:13, 29 April 2016 (UTC)
Pastel de Nata is a egg tart. Check. It historically predates the egg tart found in Hong Kong. Check. This article states that the place of origin of the egg tart is Guangzhou. Does no check.
The article should state that the place of origin of the egg tarts is Portugal, the Hong Kong style eggtart came afterwards.