History

The Hong Kong egg tart emerged in the 1940s when Cantonese bakers adapted the British custard tart for cha chaan teng service. Tai Cheong Bakery on Lyndhurst Terrace popularised the lard cookie crust from 1954 under egg tart master Au Yeung. Macau's Lord Stow's added the caramelised Portuguese version in 1989; both forms now sit on Hong Kong bakery counters.

Common allergens: Gluten, Egg, Dairy

Make it at home

Yield 12Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 250g plain flour
  • 100g lard, cold and cubed
  • 60g icing sugar
  • 1 egg yolk
  • 2 tbsp cold water
  • 4 eggs
  • 100g caster sugar
  • 300ml whole milk
  • 100ml evaporated milk
  • 1 tsp vanilla extract

Method

  1. Rub the flour, lard and icing sugar between your fingers until the mix resembles breadcrumbs.
  2. Add the egg yolk and cold water. Bring together to a dough, wrap and chill 30 minutes.
  3. Roll the dough to 3mm thick. Cut 12 rounds and press into a muffin tin to form shallow tart shells.
  4. Whisk the eggs and caster sugar. Warm the milk, evaporated milk and vanilla in a pan, then pour into the eggs while whisking.
  5. Strain the custard through a fine sieve. Pour into the tart shells about 90 percent full.
  6. Bake at 200C / 400F for 18 to 20 minutes, until the custard is just set and the tops have small bubbles.
  7. Cool 10 minutes before eating warm.

Tip from the editors. Lard is non negotiable for the Hong Kong style crust; butter changes the bite to a Portuguese tart.

Where to eat egg tart

Egg tart in Hong Kong

Tai Cheong Bakery ★ 4.6

Bakery$centralDaily 07:30-21:00Walk-in onlyHong Kong style egg tarts and Chinese doughnuts

Tai Cheong Bakery on Lyndhurst Terrace in Central has been baking egg tarts since 1954, pioneering the lard cookie crust that distinguishes Hong Kong tarts.

Tip: Buy six at a time; they discount and the lard crust is best within 30 minutes of the oven.

Worth the queue: Egg tart with lard cookie crust

35 Lyndhurst Terrace, Central, Hong Kong

Bakehouse ★ 4.8

BrunchSourdough pastry brunch$$HK$80 to HK$180wan-chaiMon-Thu 08:00-21:00, Fri-Sun 08:00-20:30Walk in only

Bakehouse Wan Chai serves a pastry led brunch from 08:00 daily with sourdough egg tarts, croissants and small breakfast plates, a Hong Kong queue line you.

Order: Sourdough egg tart with a flat white.

Tip: Arrive at 08:00 sharp or after 14:30; the dine in counter has limited seating.

14 Tai Wong Street East, Wan Chai, Hong Kong

Kam Wah Cafe Bakery ★ 4.6

Bakery$mong-kokDaily 06:30-22:00Walk-in onlyCha chaan teng pastries

Kam Wah Cafe Bakery on Bute Street in Mong Kok bakes pineapple buns hour by hour, sliding warm bo lo bao across the counter with a thick cold pat of butter.

Tip: Buy the buns to go; the dine in side is busier than the bakery counter.

Worth the queue: Pineapple bun with butter (bo lo yau)

45-47 Bute Street, Mong Kok, Hong Kong

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