Take 5: Egg tarts
Made with either a puff pastry or shortcrust base, this confection
is a Hong Kong institution. gets tarted up
Crisp and light, with what seems like a million layers and a delicious baked flavour, the puff pastry base is to die for. With a rather pale custard, it's not the prettiest, but it has a delicate texture, almost like Japanese (steamed egg), and an obvious but not overpowering sweetness. Well worth the higher price. HK$6, 176-178 Hennessy Road, Wan Chai
This tart has a soft, pale shortcrust pastry that crumbles easily. It is clearly savoury, which creates a salty-sweet contrast with the rather sweet custard. The custard has a smooth but firm texture that seems too heavy for its fragile pastry. A crunchier base would make a more balanced tart. H K$6, 94A Electric Road, Tin Hau
The puff pastry base is baked to a deeper colour than the others and, as a result, tastes heavier. It is flaky and crisp and, although not quite airy enough, will satisfy most pastry cravings. The custard - while firm, rich and eggy - isn't too sweet, and complements the deep flavours of the crust well. HK$4.50, Spring Garden Mansion, 41 Spring Garden Lane, Wan Chai
This tart's shortcrust base has a nice crunch and, when bitten into, has a dry, sandy crumb - like a good butter cookie. Unfortunately, the crust is too thick for the small amount of custard, which, in any case, has an unpleasant, artificial flavour. HK$3.50, Shop B, G/F, 1-5 Lau Sin Street, Tin Hau
Made famous by the patronage of Hong Kong's last governor, Chris Patten, this king of shortcrust has a satisfying, crumbly and deep base. As a result, there is quite a bit of custard, which is creamy and eggy. The intense sweetness and almost fluorescent yellow hue could put some off. HK$5, 35 Lyndhurst Terrace, Central
