Cantonese egg tarts are kryptonite, but did you know there are three different kinds? There’s the Macau style which are brûléed, use puff pastry, and most like the Portuguese pasteis de nata they originally evolved from, then there’s the traditional flaky ones we mostly see in Australia (made with two different oil and water doughs), and finally these butter cookie shortcrust ones which are probably the most popular in Hong Kong these day. This one’s from Tai Cheong, which is probably the most popular of all. The best thing about Hong Kong though, is that they’re always served warm. I have to say I still like the traditional flaky ones the best though.