Egg Tart appears as a signature dish in 1 Hong Kong cities. See each city's local variant and where to eat it.
Egg tart · Hong Kong
Hong Kong egg tart (daan taat) is a small custard tart with a lard cookie crust, baked fresh through the day at bakery counters and served warm; the lard pastry differs from the Portuguese pastel de nata's flaky shell.
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.
Where to eat in Hong Kong:
- Tai Cheong Bakery
- Bakehouse
- Kam Wah Cafe Bakery