At the table
Let the custard cool a little, then take small bites while supporting the crumbly shell with its paper case or a plate.
Contains egg and wheat; milk or butter may also be used. Confirm the ingredients if you have allergies. Freshly baked custard can be hot.
Shortcrust and flaky pastry shells are both used.
The small tart has a smooth sweet filling and can be shared; let the baked custard cool before serving.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Shortcrust and flaky pastry shells are both used.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet custard.
- Chili heat
- Texture
- Creamy filling.
- How it’s made
- Bake.
Shortcrust and flaky pastry shells are both used.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hong Kong. Associated with Guangdong.
About this regional connection
Guangdong: Part of Cantonese/Xiguan food traditions.
Ask if they have it first
请问你们有港式蛋撻吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
From Guangzhou to Hong Kong: two egg-tart pastry styles
Egg tarts became popular in Guangzhou in the 1920s and reached Hong Kong in the 1940s, where the Hong Kong style took shape. Two shells became familiar: crisp cookie pastry and buttery flaky pastry. The tart is a local sweet associated with Hong Kong bakeries and cha chaan tengs, and its making technique appears in Hong Kong’s Intangible Cultural Heritage Inventory. The inventory describes preparing flaky pastry and egg custard, shaping them and baking the tart. Its custard and pastry may recall Portugal’s pastel de nata at first glance, but the Hong Kong tart has its own distinct local identity.
