Hong Kong Egg Tarts: A Love Story

A Sunday Tradition

Every Sunday in Hong Kong, I'd wake up early to queue at Tai Cheong Bakery for their legendary egg tarts. The perfect flaky pastry cradling silky custard became my weekly ritual, my connection to this incredible city.

Still chasing that perfect flaky pastry from my semester abroad, I've spent countless hours perfecting this recipe. The secret is in the pastry - layers of butter creating that signature crispiness.

The Perfect Egg Tart

Ingredients:

• 2 cups plain flour
• 150g cold butter
• 4 large eggs
• 100g caster sugar
• 1 tsp vanilla extract
• 200ml whole milk

Method

1. Make the pastry by rubbing cold butter into flour until it resembles breadcrumbs
2. Add cold water gradually until dough forms
3. Rest in fridge for 30 minutes
4. Meanwhile, whisk eggs, sugar, vanilla, and warm milk for custard
5. Roll pastry and line tart tins
6. Fill with custard and bake at 220°C for 15-20 minutes

The result? Pure nostalgia in every bite.