Small Egg Tart, Big Dreams: How Na Tart is Changing the Pastry Game
Yuna’s passion for quality and creativity has transformed a simple egg tart into a must-try dessert across New York and beyond.
Discover how Na Tart is redefining a classic with bold flavors, seasonal twists, and uncompromising ingredients.
From Passion to Pastry
Yuna didn’t open Na Tart with flaky egg tarts in mind. At first, Hong Kong–style custard tarts were all she had encountered. But the 2020 pandemic sparked her dream. “I’m a dessert lover,” she says, so she enrolled in culinary school and committed to mastering the craft. Na Tart launched at Tangram in 2021, then expanded into Chinatown by late 2022, and debuting its San Diego store summer 2025.
Perfecting the Classic
Yuna’s signature is simplicity. For newcomers unsure what to pick, “we always recommend the original flavor. It’s the most classic.” Behind that recommendation is hard work: a product development team rigorously tests each recipe. Take her durian tart, for example, it began with a cranberry filling and frozen durian texture, but now uses fresh durian paste for a richer, more authentic mouthfeel. Seasonal creations like sunflower-shaped tarts in summer and Christmas specials make the lineup feel fresh year-round.
A Tiramisu Twist & Word-of-Mouth Magic
Among her standout creations is the tiramisu egg tart that revised to eliminate alcohol but retain that bold flavor. One day a foreign visitor bought one, sparked a conversation, and before long, word spread. “In just an hour, we sold so many!” she says, experiencing the power of recommendations firsthand. Her espresso tarts, light on sweetness and topped with edible gold leaf, have also become a hit with customers seeking something that feels both indulgent and elegant.
Quality You Can Taste
Yuna keeps her eye on ingredients. Na Tart uses only French-imported butter—despite tariffs—and recently absorbed a fourfold increase in egg cost without passing it on, ensuring quality stays intact. “We don’t use low-grade butter or chase fake puffiness because people can taste real craftsmanship,” she explains. It wasn’t all smooth sailing: during the soft opening, no PR, huge crowds formed, supplies ran out, and they regretted not being fully prepared. Still, she remains confident. “Good things spread from one to ten, ten to one hundred.”