Hong Kong Egg Tarts
Hong Kong-style egg tarts feature a cookie crust filled with a creamy, custard-like filling. Once baked to golden perfection, these delightful treats are enjoyed warm or at room temperature, showcasing the perfect balance of sweetness and richness.
Egg tarts are often consumed at tea time where the sweeter tart is paired with a stronger bitter tea. Tea time usually consists of getting together with family or friends and enjoying one another company.
History of HK Egg Tarts
British traders first introduced custard tarts to Guangzhou in the 1920s. Originally, egg tarts were only enjoyed by wealthy foreigners since the ingredients had to be imported. However, Cantonese chefs adapted the recipe to suit local ingredients—using only evaporated milk, eggs, and sugar.
In turn, the new version of the egg tart became accessible to the masses. Eventually, they made their way to Hong Kong in the 1940s and quickly became a staple of the region's cuisine.
