Egg Tart and Hong Kong Style Milk Tea

The buttery, crisp and crumbly tart shell filled with a silky smooth custard inside a warm Egg Tart is a perfect match with an aromatic, rich and silky cup of HK Style Milk Tea.

HK Style Milk Tea was originated from the UK practice of afternoon tea. To leverage the colour, aroma and taste, HK style milk tea is made of a mix of several types of black tea with evaporated milk as the base. The key feature is that a sackcloth bag is used to filter the tea leaves making the tea smoother, gradually develops an intense brown colour as a result of prolonged tea steeping.

Similarly, Egg Tart is a modification from the English custard tart. The filling of an Egg Tart has a texture of well balance of wobbly and creamy egg custard, while outside crust has a choice of shortcrust or puff pastry. This is not surprising that egg tart is one of the favorite snacks of Lord Chris Patten, the last Governor of Hong Kong.

The evolving of new ‘Tea Culture’ in HK makes the technique of making Egg Tart and HK Style Milk Tea becomes the listed items in The Intangible Cultural Heritage Inventory of Hong Kong in 2013 and in the representative list of Intangible Cultural Heritage of Hong Kong in 2017 respectively, demonstrated their high cultural value.