The egg tart mainly divided into two types: one is Cntonese egg tart, the other is Portuguese egg tart.
The difference between them is owing to the difference of their egg tart skin. The Cantonese egg tart skin is relatively smooth and complete, like a basin-shaped cookie, there is a burst of butter scent, taste like a cookie; Portuguese egg tart skin, owing to the use of lard, the taste is rougher than Cantonese egg tart. And the tart skin is thicker, so the amount of Portuguese egg tarts filling is less than the Cantonese egg tart.
The biggest difference between Cantonese-style egg tarts and Portuguese-style egg tarts is that the materials and methods of production are different. Traditional Cantonese style egg tarts are generally mixed crisp dough, making easily. Portuguese egg tart’s filling is colorful,  not only add the traditional eggs, sugar, but also add the cheese piece,Tsai powder, milk, and the Portuguese egg tarts are much larger than the traditional egg tarts.
The difference leads to the egg tart skin making time to be different, too. The same egg tart skin machine, but if you want to make these two kinds of egg tart skins, different molds are used, and the time spending is also different.
Whenever what kinds of egg tart skins are made, you just need to change the molds only.