🥧 Why are Hong Kong-style egg tarts made with either butter or puff pastry? Let's take a closer look!

When it comes to one of Hong Kong's most familiar dim sum snacks, egg tarts are a must-try! Whether enjoying tea at a teahouse, street bakery, or even a set meal at a cha chaan teng (tea restaurant), egg tarts are a popular choice. However, discerning Hong Kong foodies will undoubtedly distinguish between two main types of Hong Kong-style egg tarts: those with butter crust and those with puff pastry. What's the difference? What are the differences between the two? Today, let's explain them all!

📜 The history of egg tarts

• Portuguese influence : Egg tarts originated from the Portuguese "Pastel de Nata" (Portuguese Tart), which was introduced to Macau in the 16th century and became a famous pastry.
• British influence : During the colonial period, the British brought the concept of "Custard Tart" and combined it with Cantonese dim sum culture, which gradually evolved into the egg tarts commonly seen in Hong Kong today.
• Localized evolution : To cater to Chinese tastes, Hong Kong bakers improved the recipe and created two different styles: "butter crust" and "puff pastry".

🧈 Butter Crust Egg Tart (Pie Crust Pie)

Features

• Appearance : Thin crust, uniform color, and cookie-like texture.
• Taste : It is soft and fluffy in the mouth, with a butter aroma, but it is relatively clean.
• Method : Use butter, flour, sugar and water to make a single layer of crust, similar to the "cookie crust" method.

advantage

• It tastes lighter and not too greasy.
• It can hold the weight of the egg batter and won’t fall apart easily.
• It is suitable for those who want the "fragrant egg" rather than the "crispy texture".

shortcoming

• It is relatively simple and not as layered as puff pastry.

🥮 Puff pastry egg tart (puff pastry pie)

Features

• Appearance : The cortex is layered in circles, showing a distinct "thousand-layer" effect.
• Taste : Crispy on the outside and soft on the inside, with distinct layers and a "crisp" feeling when bitten.
• Preparation method : Made by repeatedly folding and rolling two kinds of dough, water dough and oil dough. The process is complicated and similar to "crispy skin mooncakes".

advantage

• The texture is rich and the taste is full of layers.
• The aroma of oil is prominent, and paired with the smooth egg paste, the taste contrast is sharp.
• It has a more "high-end feel" and is commonly seen in teahouses.

shortcoming

• It is greasy and takes more time to prepare.

🍮 Why are there two major factions among Hong Kong people?

Multicultural influence

• Butter crust : closer to British egg tarts, simple and direct.
• Pastry : The pastry technique is more similar to that of Chinese dim sum, emphasizing layers and craftsmanship.

Differences in eating habits

• Some people pursue the "egg filling protagonist", so they prefer butter skin.
• Some people prefer a balance between the crust and the filling, so they choose puff pastry.

Teahouse and Tea Restaurant Culture

• Teahouses: They mostly offer puff pastry egg tarts, which complement the exquisite dim sum.
• Tea restaurants and bakeries: Most of them sell butter-crusted egg tarts, which are easy to mass-produce and affordable.

🌐 The cultural significance of egg tarts

• Daily life in the neighborhood : Egg tarts are the most down-to-earth dessert for Hong Kong people and a must-have for afternoon tea in tea restaurants.
• A fusion of East and West : the butter crust represents Western influence, while the puff pastry represents Chinese craftsmanship, perfectly reflecting the fusion of Hong Kong cuisine.
• Collective memories : Whether buying an egg tart after school or going for tea with the family on Sundays, egg tarts have accompanied generations of people growing up.

😋 Editor's thoughts

I actually like both! If I'm in a hurry and need to satisfy my hunger, I'd opt for the butter crust version because it's a bit cleaner and easier to hold and eat. But if I'm having tea with friends, I'd definitely order the puff pastry tarts. The layers of crispy flavor are so delicious, paired with a cup of Pu'er tea, it's truly a delicacy!

🎉 Summary

The distinction between "butter crust" and "puff pastry" in Hong Kong egg tarts stems from historical and cultural influences and differing dietary habits . Butter crust is simple and clean, highlighting the smooth and fragrant egg batter; puff pastry is layered, fragrant, and crispy. Each has its own fans, yet together they constitute the twin pillars of Hong Kong egg tart culture.

👉 The editor would like to ask everyone: do you prefer "butter crust pie" or "merry pie"?