Hong Kong’s authentic egg tarts are classified by tart shells and are mainly divided into butter egg tarts and pastry egg tarts:

Butter type

Butter egg tarts The crust is relatively smooth and complete, like a basin-shaped biscuit. It has a butter aroma and is similar to the pie crust commonly used in Western pastry. It tastes like a cookie, so it is also called cookie crust.

Puff pastry

Puff pastry tarts are made of layers of thin puff pastry, similar to Western pastry butter pastry; however, due to the use of lard (Lard) , the texture is rougher than butter pastry. In addition, because the tart crust is thicker, the filling amount of puff pastry egg tart is less than that of butter egg tart.

In addition to the mainstream egg tarts with sugar and eggs as the egg paste, there are also variant egg tarts with other ingredients mixed into the egg paste, such as fresh milk tarts, ginger egg tarts, egg white egg tarts, chocolate egg tarts and bird's nest egg tarts. etc.

Extended information

People's Daily Online, Macau, December 19 (Reporter? Wang Jia? Photographer? Yu Youyi) Portuguese egg tart is Macau's iconic delicacy, among which the most famous There are two of them. One is the Andrew’s Egg Tart Shop located in the center of Coloane, and the other is the Margaret’s Egg Tart Shop we went to today.

What’s interesting is that these two egg tart shops are actually a “mom-and-pop shop”. In 1989, Mr. Andrew, the founder of Portuguese Egg Tarts, and his wife, Ms. Tang Shihui, opened the first egg tart shop on Coloane Island.

The delicious taste of Portuguese egg tarts quickly caused a sensation in Macau, setting a miracle of monthly sales of 2 million egg tarts. In 1997, after Mr. Andrew and Ms. Tang Shihui divorced, Ms. Tang took over the egg tart shop on the main island of Macau and renamed it Margaret Egg Tart Shop.