Dish · chinese
Egg Tart
A pastry shell filled with smooth egg custard, baked until just barely set and still trembling in the center.
Where it comes from
Egg tarts reached Hong Kong and Macau through Cantonese bakers adapting British custard tarts and the Portuguese pastel de nata during the colonial period, splitting into two distinct pastry styles.
What cooks argue about
Cooks argue over a shortcrust, cookie-like shell versus flaky puff pastry, and over bake time, since a few extra minutes cracks the custard while too few leave it runny.
Nobody has published a egg tart recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.