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Cake egg tarts are a type of pastry commonly found in Asia, particularly Hong Kong, China and Macau. They consist of a flaky pastry shell filled with a sweet, custardy egg filling.

Cake egg tarts have a creamy, sweet taste due to the custard filling, and a buttery, flaky texture from the pastry shell.

Yes, cake egg tarts are typically suitable for vegetarians as they don't contain any meat products.

Nutritional values can vary, but generally, cake egg tarts are high in calories and sugar due to their custard filling.

Cake egg tarts will generally last for 2 to 3 days at room temperature. They should be consumed quickly for the best taste and texture.

Yes, some variations include green tea egg tarts, chocolate egg tarts and even coconut egg tarts.

Yes, they can be made vegan by using an egg substitute in the custard and ensuring the pastry is vegan-friendly.

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Cake egg tarts are made by filling a shortcrust pastry shell with a sweet egg custard and baking until the custard is set and the pastry is golden.

Cake egg tarts can be enjoyed either hot or cold, although some people prefer them warm.

Cake egg tarts are thought to have originated from Portugal, and were introduced to Asia by Portuguese colonizers.

Yes, cake egg tarts freeze well. Just make sure to wrap them securely and consume within 3 months.

Yes, you can gently heat them in the microwave, but be careful not to overheat as this can make the pastry soggy.

Cake egg tarts are often enjoyed on their own, but can also be served with a cup of tea or coffee.

Yes, with the right ingredients and recipe, you can make delicious cake egg tarts at home.

Cake egg tarts can be considered both a dessert and a snack, depending on the time of day they are consumed.