One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese contacts with western culinary traditions, but it is also likely that some form of an egg custard existed before the influence of the West.
Chinese egg tart variety is believed to be a cross between the classic British egg custard, which is much creamier than the Chinese tart, and the famous Portuguese tarts, known as pastéis de nata, which are especially popular in Macau.
Both crumbly shortbread pastry (usually made with lard) and the crunchy puff pastry can be used as a shell. Occasionally, these tarts are flavored with ginger or green tea, and they should always be served warm, straight out of the oven.