Their presence in Guangzhou resulted in a fusion of flavours, but also a confusing start to the classic Hong Kong egg tart. A saying amongst chefs is that the Chinese eat for the flavour of the sauce, whereas Westerners eat for the flavour of the ingredients, prompting these businessmen to bring their own chefs. As British businessmen set up their operations across China, they ran into the problem of a tricky palate. Given that Canton was the only accessible port for foreign traders and businessmen, the local cuisine was heavily influenced by global flavours and recipes, one of which was the English custard tart.Įnglish custard tarts have a deep history in British baking history, supposedly making regular appearances in the court of Henry VIII. Egg tarts are no exception, and there is not a singular agreed-upon origin story of the pastry, although the popular consensus is that it did come from Canton (now Guangzhou).
The core of Hong Kong culture is essentially a story of fusion and mash-ups, a result of generations of Hongkongers living under British colonial rule. If dessert enthusiasts want to try the original recipe from when the tart was first introduced to Macau, Lord Stow’s Bakery, the shop set up in Coloane Village by British pharmacist Andrew Stow in 1989, still churns out authentic Macanese tarts. The famous Macanese egg tar t-inspired by the Portuguese pastel de nata (“cream pastry”)-looks quite similar to the Hong Kong egg tart, but features a torched top and a filo pastry crust. Macanese egg tarts sky-rocketed to fame across Asia after its recipe was sold to KFC in 1999. The Hong Kong egg tart does have a close cousin, although the degree of relationship varies depending on who you speak to. There is a bit of debate amongst Hong Kong locals as to which crust is superior, but it’s all in good fun! Regardless of which you prefer, the crust is often made with lard or vegetable shortening to keep its buttery and flakey goodness, so egg tarts are not quite the vegetarian-friendly treat you would imagine. Most bakeries and dim sum restaurants make theirs with a flaky puff pastry crust with multiple layers, but certain bakers will pay homage to the tart’s Western history and utilise a rich and buttery shortbread crust.
Translating quite literally into “egg tart,” the pastry consists of an eggy custard centre with a pastry crust. Egg tarts (蛋撻 daan6 taat1) are well-recognised pastries of Hong Kong, both locally and internationally.
0 kommentar(er)
