![]() Hong Kong egg tarts are often found in local Asian bakeries, dim sum restaurants, or specialty dessert shops. British Egg Tarts have a more substantial crust and denser custard filling, while Hong Kong Egg Tarts have a lighter and flakier crust with a smoother and silkier custard filling. Additionally, the crust differs, with the Hong Kong version having a flaky pastry crust and the Portuguese version featuring a puff pastry crust. The major differences between Hong Kong Egg Tart and Portuguese Egg Tart are the flavor and texture of the filling, with the Hong Kong version being lighter and less sweet, and the Portuguese version being creamier and slightly caramelized. The combination of a buttery crust and luscious custard filling makes Hong Kong egg tarts a beloved treat for many dessert enthusiasts.īesides Hong Kong egg tarts, there are a few types of egg tarts, such as Portuguese tart and British custard tarts. The custard is usually slightly sweet with a delicate egg flavor. The filling is baked until it sets, resulting in a smooth and creamy texture. Some tart variations may even use a cookie crust for added flavor. The crust of a Hong Kong egg tart is often made with a type of pastry called "puff pastry" or "shortcrust pastry." Puff pastry creates a light and flaky layers texture, while shortcrust pastry yields a slightly denser and crumbly crust. Hong Kong Egg Tart Recipe (Simple Chinese Style).Tips and tricks for perfect Hong Kong egg tarts.The tart is typically small, making it a delightful treat to enjoy on its own or as part of a dessert spread. It is also known as "daan tat" or "Cantonese egg tart." It is a sweet and creamy dessert known for its flaky pastry crust and rich custard filling. Hong Kong egg tart is a popular pastry in Hong Kong, China. This Chinese egg tart recipe is validated by our Chinese culinary expert Chef Katie Chin, author of Chinese and Asian cuisine food blog to Recipe Print Recipe What is Hong Kong egg tart? You can order 3 types of these tarts: dan tat (egg tart), pastel de nata (also called Portuguese tart), or coconut tart. ![]() In Guangzhou (formerly known as Canton), egg tarts are now one of the most iconic dim sum dishes offered in dim sum houses. I decided to make the tart version with shortcrust pastry, as well as butter although a number of traditional recipes call for lard. In Hong Kong, there are really two main versions of these egg tarts: one with puff pastry (酥皮底), the other one with shortcrust pastry (牛油皮底). The bakery that has been opened since 1954, sells more than 3,000 tarts everyday in each of their twelve locations. The resulting Cantonese egg tart, also called dahn taht, has since become ubiquitous with Chinese bakeries as well as dim sum houses.įamous bakery Tai Cheong Bakery in Hong Kong is now synonymous with the emblematic egg tart. This is why pastéis de nata taste like slightly burnt sweet caramel and are more golden brown or sometimes scorched on top, where the Hong Kong tarts have more of a pure egg yolk taste. The Hong Kong style egg tart has a top that is more glassy and smooth. The Portuguese egg tart version, immortalized by Casa Pastéis de Belém which was the first pastry shop outside of the convent where they were created, to sell this pastry in 1837, has a very recognizable scorched top, very similar to a creme brulee. ![]() Also, dan tat is served piping hot and is not sprinkled with ground nutmeg or cinnamon before serving, like pastel de nata or English custard tart. Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. However, egg tart also shares its origins with the English custard tart. In Portugal, similar egg tarts are called pasteis de nata. This is actually the best time to get those tarts, as bakeries make fresh hot batches in time for the afternoon tea tradition. It is actually in these cafes that egg tarts were introduced to the British colony via the Portuguese colony of Macau, mostly to accompany afternoon tea. Traditional Hong Kong cafes that sell this Western and Chinese fusion cuisine at low prices are part of Hong Kong’s identity. With the island being a British colony for more than 100 years at the time, the primary cuisine had been Cantonese Chinese with Western cuisine influences. With this immigration, new types of food as well as cuisines were introduced to Hong Kong.
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