Egg Tarts

Guangzhou's egg tarts are a masterpiece of texture. Two styles exist: the puff pastry version (with hundreds of paper-thin, buttery layers that shatter on contact) and the shortcrust version (more cookie-like, sturdy). Both are filled with a wobbly, silky egg custard made from eggs, sugar, milk, and vanilla. The best ones are served warm from the oven, the custard still trembling, the pastry still warm and fragrant. They're a dim sum staple and an afternoon tea favorite.

📖 History

Egg tarts arrived in Guangzhou through Macau's Portuguese influence in the 20th century. Cantonese bakers adapted the recipe, creating the lighter, less sweet version that became the city's standard.