1Looking For The Best Egg Tarts in Singapore?
Before the salted egg lava fad came into being, there was THE Egg Tart. Fads can come and go, but egg tarts are not passing fancies, and for good reason.
This Grand Dame of afternoon pastries with its buttery flaky crust and oozy egg custard is no pushover, appeasing anyone from your whiny 3-year-old to 70-year-old Ah Gong. In fact, the “dan tat” or egg tart, which travelled to Hong Kong shores in the 1940s from Portuguese-influenced Macau, has its origins in English Custard Pie.
This well-travelled delicacy has since been popularized to become a local favourite much loved by young and old. The egg custard is fragrant sweet and pleasing to the palette and good quality fillings leave you hanging with a lingering but subtle eggy aftertaste that’s not overpowered by sugar.
The crust too is a big fat deal in an egg tart and it ought to be. Some like it when it’s buttery fragrant and others prefer it light and flaky with subtle caramelization. It’s a matter of choice- and you’re certainly worthy of this royal treat.
Why waste your calories on something else when you know you’ve hit gold with these delicious delights? Don’t waste your time and start d”egg”ing in!