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.
Hong Kong Egg Tart | Kaon Ta Na!
Friday, 7 August 2015
Hong Kong Egg Tart | Kaon Ta Na!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment