The classic Hong Kong Egg Tart may have been a colonial import but it has become a unique treat of its own and not just a British tea time snack. Adapted to local Chinese tastes, it has become popular in the 1940's with two varieties have emerged: a less creamy but much eggier version than the English custard tarts and the Portuguese pastéis de nata from Macau.
Other variations include egg white, milk, honey-egg, ginger-flavored egg, which are variations of a traditional milk custard and egg custard, and also chocolate tarts, green-tea-flavored tarts, and even bird's nest tarts.
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