Cantonese · dessert
Egg Tart (Hong Kong style)
蛋挞 · Dàntǎ
Custard tart with crisp pastry. Hong Kong style uses shortcrust pastry; Cantonese style uses puff pastry.
Hong Kong egg tarts (蛋撻) come in two pastry styles. Cantonese style uses a shortcrust biscuit-pastry shell; Hong Kong-style uses puff pastry with multiple flaky layers. The custard filling is egg, sugar, milk and cream, baked until just-set. Best eaten warm. Tai Cheong Bakery (Wellington Street, Hong Kong) is the classic shortcrust house; Honolulu Coffee Shop nearby is the puff-pastry alternative.
Where to try
Hong Kong: Tai Cheong, Honolulu Coffee Shop. Macau: Lord Stow's (Coloane), Margaret's Café e Nata.
Dietary notes
Wheat, eggs, dairy.
Cities to try Egg Tart (Hong Kong style)
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