I'm a newcomer to the world of egg tarts. I'm not particularly fond of eggs, so I naturally steered away from anything with 'egg' in its name. But then one day, I ventured into the unknown and tried some egg tarts during one of our dim sum sessions. Ever since that fateful day, egg tarts have replaced mango puddings as my last dish at any dim sum meal.
According to my Japanese resources (like Oishinbo and Cooking Papa) Egg tarts are originally Portugese, introduced to Hong Kong where it found a strong fan base to propagate world-wide.
My favorite egg tarts are actually not from a dim sum meal but from the Golden Gate Bakery in San Francisco. These are humongous for egg tarts, measuring about 5 cm in diameter. I'm much more partial the the flakey crust over the crumbly crust; and boy, do they do their crust just right! Buttery yet surprisingly subdued in oiliness, they are the perfect accompaniment to the custard inside. The custard itself is also quite satisfying, soft and cooked to that perfect point of doneness with a pleasant eggy fragrance.
Hmmm. I think I need to make a trip into San Francisco again!