I am not a huge fan of egg tarts, whether they be of the Chinese or Portuguese variety. My main issue with any type of custard type of dessert, whether they be egg tarts or crème brulee, is the “eggy” taste they can sometime have by heating up the eggs too quickly thereby resulting in sweet scrambled eggs.
I had read good things about the egg tarts at Tai Cheong Bakery.
When I arrived, there was a line that barely snaked out the door.
The store front is on the smaller side. There are some shelves of goodies on the side of the store, but the main display case sits front and center.
They had just brought out some freshly baked egg tarts when I placed my order. They were still slightly warm.
The egg tarts had a bright yellow glow, almost like luscious lemon curd.
The crust was slightly brown, and was crunchy and very buttery. The crust tasted like a very good buttery shortbread cookie. The filling was not too sweet, and was not at all “eggy”.
This was probably the best Chinese egg tart that I’ve had in my life. These should be eaten fairly quickly however, as keeping them for any prolonged length of time resulted in a soggy crust, and deflated custard.
