Talk:Custard tart

WPFood Assessment
Assessed as a low importance start. Well cited could very easily be a B rated article with a little more work.

Merge discussion
As a Portuguese national living in the US and having the pleasure of eating both the Pastel de Nata and Egg Custard, merging these threads makes no sense. They have not much in common except for the use of egg as an ingridient. If this thread is merged then, with the same logic, most threads in Wikipedia should merge.

As a Portuguese living abroad, having tasted both. no way one has nothing to do with the other. It's like all individual flags should be merged in to flags. — Preceding unsigned comment added by 85.242.188.130 (talk) 08:25, 7 September 2012 (UTC)

i completely disagree with the merging of the custart tart with egg tart. i have made the egg tart and it tastes completely different.

I think the idea of merging Egg tart and Pastel de nata into this article is a good one. I don't see that there's been any discussion, at least not recently. Perhaps others have some thoughts? JoeSperrazza (talk) 14:40, 21 March 2011 (UTC)
 * This article was split from egg tart recently, if you want a merge, merge it back to egg tart, that will make much more sense then merging one with more history to this newer article. —Preceding signed comment added by MythSearchertalk 00:19, 22 March 2011 (UTC)
 * I think the Portuguese might object to this. There are many egg tarts, but the Pasteis de nata has a specific and unique association with Portugal Asteuartw (talk) 21:56, 26 April 2011 (UTC)
 * I agree with Asteuartw, about merging Pastel de nata article with generic egg tart, is just opening a can of worms. I would almost suggest that even after an attempted merge, there would be Portuguese editors who will push to de-annex the subject matter from any generic. The point is that egg tart is a generic page, and pastel de nata is/was intended to distinguish the local variant, with its own associated cultural identity. I oppose the petition to merge. Ruben JC (Zeorymer) (talk) 20:13, 27 June 2011 (UTC)


 * Shouldn't it be at egg custard tart, were it all to be merged (so each page history would stay where it was, if it were to separate out again) ? 70.49.127.194 (talk) 12:30, 20 July 2011 (UTC)

what the big fuss about...just make/buy the thing and INDULGE!!!!! — Preceding unsigned comment added by 41.242.98.189 (talk) 07:04, 3 September 2011 (UTC)


 * The "fuss" is, in large part, I would say, about inconsistency, overlap, and poor article organization. The present article begins "This article is about custard tarts in British cuisine" and then goes on to talk about Hong Kong and China, France and Portugal... Someone (preferably wielding Ockham's razor) needs to take an egg tart / custard tart / egg custard tart / pastel de nata overview..! -- Picapica (talk) 15:54, 26 September 2011 (UTC)


 * I've removed the dab note reading "This article is about custard tarts in British cuisine" because this is the main overview article, with egg tart and pastel de nata being more detailed subsidiary ones. I suggest we continue to improve the overview article and eventually merge in the detail articles. --Macrakis (talk) 17:26, 26 September 2011 (UTC)


 * In the same way that portugal has a special tie to the Pasteis de nata, The egg custard tart is a primarily Asian dish served in tea houses, and should possible stay separate from the more european custard tart or the Pasteis de nata. NotinREALITY 05:29, 1 July 2012 (UTC)

I don't think merging the articles back together is a good idea. Yes,also each of the terms refer to a distinct item of food. Of course an overview article would useful, however readers are likely to search for a particular type of tart, and it's therefore in everyone's best interests to let them read what they've searched for. Deryck C. 16:05, 28 January 2012 (UTC)

Integration and Redirection
Other solution: the egg tart page should be integrated in the pastel de nata page and redirections should be established, since the information presented in there refers to the introduction of the 蛋挞 in Asia and its origins and relation with the Portuguese pastry.

It's the same information repeated in two pages: actually, the 挞 character was chosen in Macau to name this pastry because its sound is very similar to the syllable ta of the Portuguese word nata and the 蛋 character, meaning "egg", which also has the similar sound of the first syllable na together with the preposition de. So the original name ("pastel de nata") should be preserved in the title's page and not the name that mentions one ingredient of the pastry — "egg tart".

Therefore, the redirections would be 蛋挞/蛋撻/dàntà/egg tart => Pastel de Nata/Pastéis de Nata, and the link from the former (the custard tart link) be placed in the latter. InforGatherer (talk) 06:48, 8 May 2012 (UTC)
 * Agree, Pastel de Nata is the predecessor to the Egg tart / Custard tart / Danta Atban3000 (talk) 22:46, 11 August 2012 (UTC)

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Merger proposal
I propose that the egg tart article be merged back into the more general article on Custard tart, reversing the earlier splitting of the articles. The name "egg tart" is used internationally as a synonym of "custard tart". It is not restricted to Chinese versions as has been pointed out numerous times in the talk pages of these articles. Neither are the Chinese versions notably different from the original European dishes. They can be mentioned as variants, rather than be separate articles. It's a very common colonial dish, found pretty much throughout the range of Portuguese, Spanish, French, and British colonies. Not just China.

Pastel de nata could also be merged, at least partially, as a national variant, given that the Chinese egg tarts originate from them. Though I don't feel as strongly about this as I do about egg tart which is an actual English name.

Another solution is to redirect Egg tart to Custard tart, redirect Chinese egg tarts into Pastel de nata, and then list Pastel de nata under Custard tart. That would fix the mess that these articles are in now.-- O BSIDIAN  †  S OUL  11:46, 16 June 2019 (UTC)

OPPOSE merging Pastel de Nata. These are very distinct desserts. This would be like merging flan and creme brulee. - AKeen (talk) 02:49, 24 June 2019 (UTC)


 * It seem complicated. Since Chinese or especially Hong Kong claiming it is their unique food, but it just have sightly different from Pastel de nata where i bought outside Hong Kong. It seem it need WP:reliable source to solve this mess . Is they really distinctive according to source or not that distinctive. Wiki had an article for (a redirect to Pizza in the United States), with pineapple. Matthew hk (talk) 15:45, 24 June 2019 (UTC)
 * Yeah. "Egg tart" is too broad a term to be associated exclusively with Chinese cuisine. It is a derivative, after all. It's fine if it was Chinese egg tart or the Chinese name for egg tarts, but not take over the entire article for egg tarts as a whole. I have fixed the same problem in the past where barquillos were claimed by Chinese cuisine to the exclusion of its original (Spanish) source as well as similar (and older) derivative dishes in Latin America and the Philippines. While the derivative dishes that are distinct enough are branched off, I rewrote the article to focus on what it was originally - a Spanish dish. It's a similar situation here, because egg tarts are European.-- O BSIDIAN  †  S OUL  12:38, 1 July 2019 (UTC)

OPPOSE merging Pastel de Nata. These are very distinct desserts. Anjo-sozinho (talk) 12:34, 4 August 2019 (UTC)

Oppose Each of these are distinct desserts. ingredient may be the same in some cases, but the techniques used are different. NAT/HBA.YYZ/MA.WAW/PHDABD.CDG 08:04, 5 August 2019 (UTC)

Support it is clear that there's a mess in too many articles to the same thing with slightly differences/variations. Then it's reasonable the proposal "redirect Egg tart to Custard tart, redirect Chinese egg tarts into Pastel de nata", even though there're minor differences between them, they can be included as sections of an article called Custard tart, this article would need improvement, of course, avoiding to affirm the exact origin but noting the variates that popped up throughout the history. The most tradicional worldwide spread out kind that survived until these days is Pastel de Nata, most of the variations spread out nowadays are based in Portuguese recipe, so these variations could be mentioned in Pastel de Nata article and so the Custard tart article would be more general to tell the history and those kinds of Custard/egg tart not as famous worldwide as the Portuguese custard tart. — Preceding unsigned comment added by 143.107.150.86 (talk) 03:34, 16 August 2019 (UTC)

"Egg Custard" listed at Redirects for discussion
An editor has identified a potential problem with the redirect Egg Custard and has thus listed it for discussion. This discussion will occur at Redirects for discussion/Log/2022 November 28 until a consensus is reached, and readers of this page are welcome to contribute to the discussion. eviolite  (talk)  16:27, 28 November 2022 (UTC)