Top Egg Tarts dishes in Toronto

Flaky shortcrust pastry shell with a smooth, lightly sweetened egg custard center — the benchmark dish for any HK-style bakery

Classic Cantonese dan tat with a short, lard-rich pastry shell that crumbles cleanly against a smooth, barely-sweet egg custard — the benchmark version of this bakery staple.

Flaky pastry shells filled with a wobbly, lightly sweetened egg custard — the benchmark dessert for any HK-style café

Flaky pastry shell cradling a smooth, just-set egg custard — the benchmark item at any HK-style bakery and the one to judge the kitchen by

Shallow pastry shells with a smooth, lightly sweet egg custard filling — the benchmark item for any Chinese bakery worth its salt

Flaky pastry shells with a smooth, lightly sweet egg custard center — a classic Hong Kong bakery staple done capably

Flaky pastry shells with a silky, lightly sweetened custard centre — the classic benchmark for any Asian bakery worth visiting

Silky, barely-sweet custard in a short buttery shell — a perennial standout at the dessert station and the item most worth revisiting

Cantonese-style dan tat with a short pastry shell and a barely-set, lightly sweetened egg custard — best eaten warm from the cart

Silky, barely-set custard in a short pastry shell — best ordered fresh out of the oven when the filling still wobbles

Flaky pastry shells with a just-set, barely sweet egg custard center — order one round per person at minimum.

Flaky shell with a lightly sweet egg custard center — the standard Cantonese version, not Portuguese-style; good but not the kitchen's peak

Flaky pastry shells with a just-set, lightly sweet egg custard — a mandatory finish to any dim sum session

Buttery, flaky pastry shells filled with a silky, lightly sweetened egg custard — classic HK bakery form

Flaky pastry shells cradling a lightly sweet, just-set egg custard — the dessert staple of Cantonese dim sum, best when fresh from the oven

Flaky or short-crust pastry shells cradling a smooth, lightly sweetened custard — the standard dim sum closer

Flaky pastry shells with a smooth, barely-sweet egg custard that should be ordered fresh and eaten immediately

Flaky pastry shells filled with a smooth, barely-set egg custard — best eaten warm, a solid finish to the meal

Reliably the strongest part of the dessert section — the egg tarts have a flaky shell when fresh out

Flaky pastry shells cradling a barely-set, silky egg custard — the classic dim sum send-off, best eaten hot from the cart

Flaky shortcrust shell holding a just-set, lightly sweet egg custard — best eaten warm when the pastry still has some give

Flaky pastry shells with a barely-set, lightly sweetened custard centre — a necessary finish to any dim sum spread

Silky, barely-set custard in a buttery shell — a fine finish to dim sum but not a reason on their own to visit; pleasant rather than remarkable

Cantonese-style pastry shells with a just-set, lightly sweet egg custard — best eaten warm, can be uneven in execution