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2010-12-06
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Egg tartSadly, I found this famous Tai Cheong creation to have fallen short of my passing criteria for egg tarts. Generally, I like my egg tarts fresh (preferably straight out of the oven), and tasting strongly of egg. While the egg tart was fresh (I wouldn’t have bought it otherwise), the egg custard filing lacked egg flavour and was overly sweet. The texture was also too soft and watery for my liking (though understandably just a personal preference). The biscuit based tart pastry is worth
Sadly, I found this famous Tai Cheong creation to have fallen short of my passing criteria for egg tarts.
Generally, I like my egg tarts fresh (preferably straight out of the oven), and tasting strongly of egg.
While the egg tart was fresh (I wouldn’t have bought it otherwise), the egg custard filing lacked egg flavour and was overly sweet. The texture was also too soft and watery for my liking (though understandably just a personal preference).
The biscuit based tart pastry is worth commending, however, since it was buttery and light. It had all the makings of an extremely addictive piece of shortbread.
But as a whole, as an egg tart, it definitely could use more egg…
An egg tart I’ve tried before that matched my liking was from Wah Fai in Tai Po – though it has been a long time since then and things may have changed!
Chicken pie
Sauce was slightly lumpy…
There were also bits of chicken fat within the filling which was quite unpleasant.
I quite liked the addition of peas though.
Again, the main commendable aspect was the pie crust.
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