Egg Tart

Derived from British custard tarts brought to Hong Kong in the colonial period, then reworked by Cantonese bakeries in Guangzhou in the 1920s (the Zhen Guang restaurant popularized it in 1927); Guangzhou dim sum chefs carried it to Hong Kong in the 1940s. The puff-pastry version — sometimes called 'dragon and phoenix' tart — became a Cantonese dim sum standard; the shortcrust version is the cha chaan teng bakery staple.

A small tart about 8cm across — either a butter shortcrust that snaps cleanly when pressed, or a layered puff-pastry shell that cracks and flakes. The custard inside is pale yellow, barely set, trembling if you tilt the tray. Smooth, not eggy, with a faint sweetness from the evaporated milk. The best version is eaten within 20 minutes of the oven — after that the crust softens and the custard firms past the ideal tremble.

The custard is an egg-to-milk ratio of roughly 1 egg per 100ml of evaporated milk diluted with water — lower egg protein means it sets at a lower temperature and holds a softer gel. Baked at 160–170°C until the surface no longer ripples when shaken (the 'wave test,' 波纹测试). Overbaking drives steam through the custard and creates a pocked, bubbled surface — a sign the oven ran too hot or too long. The puff-pastry version (酥皮蛋挞, sū pí dàn tā) is associated with Cantonese dim sum; the shortcrust version (牛油蛋挞, niú yóu dàn tā) is the cha chaan teng bakery standard.