Chinese egg tarts that are sweet and delicious. Making these brings me back to my childhood when my mother would make them all the time!
A quick distinction to make! The Hong Kong and Macau versions of egg tarts are pretty different.
Macau’s version was brought over by Portuguese colonizers, and they have more of a scorched, caramelized exterior, and a crispier rough puff pastry dough. (Check out our separate recipe for Portuguese Custard Tarts, or pasteis de nata.)
The filling has not changed. It has just five ingredients—all of which you probably already have in your pantry—and the resulting custard is as silky, glassy, and delicious as ever.
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