History of Egg Tart

Before being introduced to Hong Kong, it is reported that it was first found in 1920s Guangzhou. Because of the First Opium War, European Culture expanded in Guangzhou. During the 1920s, the competition between hypermarkets were becoming more and more brutal. One of them provided a new kind of dim sum to the market in order to win the competition, and then others followed.
Custard tarts derived from the Portuguese pastry were introduced in Hong Kong in the 1940s by cha chaan tengs via the Portuguese colony of Macau. Hong Kong egg tarts are an adaptation of pastel de nata, popular in Macau. Canton (modern Guangdong) had more frequent contact with the West, in particular Britain and Portugal, than the rest of China. Also, being a neighbour of Macau, Hong Kong has adopted some of the Macanese cuisine.
Other than egg tart, there is also the coconut tart.
Nowadays, Egg tart is popular all over the word. In industry, egg tart made by Egg Tart Making Machine, The Egg Tart Making Machine is used to process the egg tart skin with good quality and large capacity. This machine can make egg tart skins of various sizes by changing the models. It is widely used to make Portuguese type egg tart, Beijing type egg tart, Cantonese type egg tart and other type egg tarts.
Egg Tart skin former Features
1. Small and flexible. It covers little space and is very convenient.
2. Made of high quality stainless steel, clean and healthful.
3. Adopted PLC performance control, with large capacity of 1200-1500Pcs/h.
4. Easy to operate, fulfill the requirements of process safety.
5. Quick and easy replacement of the molds, suitable for various designed productions.
7. Low energy consumption and noise, long service life.