The egg tart (dan ta in Chinese) is a kind of custard tart in Cantonese cuisine derived from the English custard tart and Portuguese pastel de nata.  It consists of an outer pastry crust filled with egg custard.

This video features egg tart produced by Qingxinji Egg Tart King (清心鸡蛋挞皇), a bakery developing exclusively the 64-layer puff pastry egg tart. Their egg tarts are all handmade and characterized with crispy, tasty and melt-in-mouth texture.

Full text of the video transcript:

My name is Yang Jinghui. I've been making egg tarts for 28 years.

Even when tarts are baked in the oven, I can tell by sight whether they're ready or not.

The 64-layer puff pastry egg tart is very popular, and it's developed by ourselves. They're all handmade, and there's no way to make them with machines.

In other bakeries, it's impossible to find this kind of egg tart. Our egg tart, is made in a relatively complicated way.

After freezing the pastry and the butter, we have to fold them up to 30 times by hand.

Our egg liquid is made of fresh farm eggs. The egg liquid must be filtered with dense sieve, so that the bubbles can be filtered out and the strong aroma of the eggs kept. Only those experienced chef can make this.

The tart crust is extremely crispy, and it's flaky and crumbly when you're eating it.

All tarts are freshly baked and sold, one tray after another.

At the peak time, over 500 can be sold one day in one store.

Address: Qingxinji Egg Tart King, No. 170, Siyouxinmalu Road, Yuexiu district, Guangzhou