![]() Either way, you’ll find them to be a scrumptious little treat while out and about in the city. In Hong Kong, there’s always a bakery, bing sutt, or local cha chaan teng serving this delicious street food snack, from inexpensive HK$2 options to more indulgent ones that cost upwards of HK$10. MANILAS GO-TO EGG TARTS Home of Manilas flavoured egg tarts. It’s a simple judge for the archetypal egg tart: a silky, creamy, custardy centre with a golden, crisp shell - be it the crumbly shortcrust or the flaky puff pastry - that’s at once sweet with a hint of buttery savouriness. ![]() While Singapore has adapted its own version, the Hong Kong egg tart is said to originate during the 1940s as a revamped take on the western custard tart by Chinese bakeries, some of which have Portuguese influences. The egg tart is a popular pastry sold in Hong Kong’s bakeries and cafes and is beloved by locals for its flaky crust and sweet, eggy filling. The egg tart sits high above the list of other HK pastry greats: pineapple bolo bun, winter melon paste, Wife’s Biscuit, and the deceptively simple cocktail bun - just to name a few. Boil water and add sugar until it melt and set it aside to cool down. ![]() Divined into small piece and knead or shape it into the tart molder 3. You can’t flip through a Hong Kong guide without spotting some kind of passage dedicated to the egg tart, a palm-sized, miniature pastry that’s enjoyed endlessly in the city. Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it.
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