Hong Kong Egg Tart (Box of 4)

With roots stretching from British custard tarts to the bakeries of 1920s Guangzhou and post-war Hong Kong, the humble egg tart has become one of Hong Kong's most beloved pastries.
Unlike the caramelised Portuguese pastel de nata, Hong Kong-style egg tarts are known for their smooth, glossy golden custard and delicate pastry shell. The custard is gently sweet, silky and wonderfully eggy. Simple, comforting and best enjoyed fresh from the oven.

We've all heard of the Pastel de Nata, but these glossy beauties are different experience.
A good Hong Kong tart should have that beautifully smooth yellow custard surface. You generally don't want the dark caramelised spots associated with a Portuguese tart. The Cantonese version is baked just enough to set the custard without caramelising its surface.

Reheat in air-fryer or oven for best eating experience.

Allergens: Gluten, Dairy, Eggs, Soy

Shelf Life

Best enjoyed within 3 days. Store in a cool, dry place.