The Difference Between Portuguese And Hong Kong Egg Tarts

All about Portuguese egg tarts, or pastéis de nata

In Portuguese, the beloved egg tarts are referred to as pastéis de nata, which can be loosely translated to cream pastries. The origins of this recipe can be traced back to the Jerónimos Monastery, situated in what is now the contemporary Belém district of Lisbon, Portugal. Historically, the monks and nuns of the parish utilized egg whites to starch their garments, transforming the leftover egg yolks into delightful pastries. After the monastery's closure in 1834, following the Liberal Revolution of 1820, the monks began selling these egg custard tarts, initially known as pastéis de Belém, at a nearby sugar refinery. They eventually sold the recipe to the refinery's owners, who established the bakery that continues to carry that name today, as noted on its website. While Pastéis de Belém remains the most renowned spot for Portuguese egg tarts, these treats are widely enjoyed in bakeries around the globe.

Pastéis de nata are characterized by a flaky puff pastry crust, a rich egg custard filling, and a slightly crispy top layer of caramelized sugar, often sprinkled with cinnamon. They tend to be sweeter than their Hong Kong counterparts. While they are undoubtedly popular in Portugal, they also boast a considerable following in various parts of Asia, particularly due to their fame in Macau, which was once a Portuguese colony. KFC, which has a significant presence in Asia, even offers Macau-style egg tarts, inspired by the Portuguese version, in its restaurants.

What to know about Hong Kong egg tarts

In contrast to pastéis de nata, Hong Kong-style egg tarts feature a shortbread crust and a smooth filling without a caramelized top. Instead of a flaky cream puff, they resemble a traditional, robust tart. These distinctions arise from the fact that Hong Kong egg tarts were initially inspired by British custard tarts rather than their Portuguese counterpart.

As noted by expert dim sum chef Chan Chun-hung, British chefs brought custard tarts to southern China in the 1920s (according to the South China Morning Post). Local chefs then adapted the recipe and introduced it to Hong Kong after World War II. The earliest known recipe for custard tarts can be found in "Two 15th Century Cookbooks," a medieval cookbook published around 1450 in England, which is the second-oldest English-language cookbook in existence.

When Chinese chefs modified a similar recipe in the early 20th century, they initially used a flaky dough that was popular in other savory dim sum pastries. However, many chefs later opted for a quicker and simpler shortbread crust. Consequently, egg tarts with both types of crust can still be found throughout the region. Often referred to as Cantonese egg tarts due to their roots in Guangzhou, these semi-sweet pastries are commonly seen on dim sum menus and served in cafes across Hong Kong.