Pastry Technique Provenance Verified · Examination Grade

Egg Tart: Cantonese Pastry

Overview

The Cantonese egg tart — a short, flaky pastry shell filled with a smooth, barely-set egg custard — is the direct descendant of the Portuguese pastel de nata brought to Hong Kong via Macau. The Cantonese version uses a less caramelised custard than the Portuguese original and either a puff pastry shell (flaky style) or a shortcrust pastry shell (cookie style).

Key Principles

- **The custard:** Whole eggs + egg yolk + sugar + evaporated milk + vanilla — the evaporated milk produces a slightly richer, more stable custard. - **The set:** 180°C until the custard is just barely set — it should still wobble slightly in the centre when the tray is moved. The residual heat finishes the set as it cools. - **Pastry temperature:** The shell must be pre-baked (blind-baked) briefly to prevent the custard from making it soggy during filling and baking.

Source

China: The Cookbook

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