James first made this lime curd for me and Pinar a few weeks ago and I can still remember how delicious and satisfying the tart he made with it was.
Hong Kong is a playground for the hard working to party harder. And even amongst the never sleeping bright lights of this big city there is some solace to be found. When we weren’t shopping or sipping on cocktails at rooftop bars we were eating, and the food in Hong Kong is truly heaven.
On our first day, in a darkened street in Sheung Wan we found a small pastry baker with steaming egg tarts on display. The pasty was delicate and the custard sweet and glossy. It was a small treat to end a full day of walking from one side of the island to the other.
The Hong Kong egg tart is more delicate in texture than the Macau egg tart, so I’ve used a shortcrust pastry. Also, Hong Kong egg tarts don’t have the bruléed, caramelised tops of the Portuguese tart that it originally derived from, and instead it should be smooth and glossy.
//A recipe for Hong Kong egg tarts Continue reading