History Of Egg Puff~~~?

(1) Egg tarts, custard tarts, or egg custard tarts are a kind of pastry popular in many parts of the world but particularly in Chinese and Western European cuisines.
(2) The tarts consist of an outer pastry crust, filled with egg custard and baked. It is one of the dishes in the Manchu Han Imperial Feast.
(3) The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie.
(4) Medieval recipes generally included a shortcrust pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices.
(5) Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today.
(6) Custard tarts were introduced in Hong Kong in the 1940s by "cha chaan tengs"(茶餐廳) and western cafes and bakeries to compete with "dim sum"(點心) restaurants particularly for "yum cha"(飲茶).
(7) It later evolved to become egg tarts today. At the time, egg tarts were twice the size of today's tarts.
(8) During the 1950s and 1960s when the economy started taking off, Lu Yu (陸羽) took the lead with the mini-egg tart. Ironically, mini egg tarts are now a common dim sum dish, and are usually richer than those served in bakeries.
(9) One theory suggests Chinese egg tarts are a Chinese adaption of English tarts with custard filling. Guangdong had long been the region in China with most frequent contact with the West, in particular Britain. As a former British colony, British food naturally assimilated to local Hong Kong tastes.
(10) Another suggests that they are evolved from the very similar Portuguese egg tart pastries, possible through the influence of Portuguese Macau.