Cantonese egg tarts are hard to resist with their silky egg custard filling and flaky pastry crust. Found in bakeries and eaten at the end of dim sum, the egg tart is a sentimental dessert in Hong Kong and across southern China, but its roots are not native to the region. It’s believed the British first brought custard tarts to southern China in the 1920s, where local chefs adapted the recipe before it was brought to Hong Kong. To uncover the full history of the egg tart we travel all the way…