Egg Tart

A flaky or shortcrust shell cradles a wobble of smooth egg custard baked just until set, the Macau style finished with a caramelised, blistered top. It is the signature treat of Cantonese bakeries and dim sum carts.

The egg tart in China traces its roots to the Portuguese pastéis de nata, introduced to Macau in the colonial era, and later adapted into a Cantonese staple. Its exact origins are debated, but the pastry became iconic in Hong Kong and Southern China during the 20th century, with bakeries and dim sum houses adopting it as a beloved dessert.

Two main regional variations exist: the Hong Kong-style tart uses a shortcrust or flaky pastry with a smooth, egg-milk custard, while the Macau-style features a caramelised, blistered top akin to its Portuguese ancestor. The tart holds cultural significance as a symbol of Cantonese bakery craft and a nostalgic snack, often served at yum cha, after meals, or as an everyday treat.