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By
Tony TanAbstract
Considered to be a legacy of the Portuguese and British, these ubiquitous Cantonese custard tarts have been around since the 1940s.
They were made famous by the last British governor, Chris Patten, who declared Tai Cheong Bakery’s tarts the best in the world. They’re usually made with short pastry, although some bakeries, such as the Honolulu Coffee Shop in Wan Chai, make them with puff pastry.