I like watching The Great British Baking Show on Netflix, which, I think, is a repacking of The Great British Bake Off. I’m not a baker myself and though I love to eat baked goods, I haven’t seen baking as an essential skill for me to develop. But I’m inspired to re-examine that assumption, but instead of learning the riches of British baking, I’m inclined to try a recipe for something I love from dim sum: Hong Kong Egg Tarts – The Woks of Life. But wait — aren’t egg tarts derived from some European dessert? According to Egg tart – Wikipedia:
The English custard tart and the Portuguese pastel de nata are European forerunners of the Chinese egg tart, which displays characteristics of both. Before egg tart was introduced to Hong Kong, it is reported that it was first found in 1920s Guangzhou. Taking reference from the recipes of fruit tarts, the chefs in Guangzhou turned it into egg tarts by filling egg custards in the middle instead, a similar way to make simmered eggs with milk (燉蛋). However, as butter was very costly at that time, it was difficult for the chefs to make puff pastry for the tarts. Therefore, they may have used lard instead.