Tuesday, April 29, 2008

Egg Tarts (蛋撻)

They are one of my favourite desserts. This is the flaky-shell type, probably with lard in it. - the real egg tarts. Those with non-flaky shells are supposed to be healthier, but they are nowhere nearly as good.

Look at the convex surface. Tap the tarts lightly, and the egg fillings wobble. Yummy!

Actually, the tarts came out of the oven only a minute ago; and the fillings have not settled yet. It is too water-ly. Let them sit for a minute or two, give the fillings a chance to firm up slightly, and they will be perfect. But if you wait loo long, the fillings cool, shrink, and the surfaces turn concave. They will not be as good then. So, timing is all important.

Two hot egg tarts, a cup of hot tea with cream, and a good book. Now that is a perfect Sunday afternoon.

No comments: