This will be the first in my series of egg tart reviews. As a self-professed egg-tart-aholic, I attribute some of my girth to my love of egg-tarts, and the rest of it, I blame my mother.
I start off with a review of a Portuguese egg tart (i.e. not a Canto-style plain egg tart, daan-taat 蛋撻). Portuguese egg tarts (called nata or pastel de nata in their native tongue, and bastardized by us Cantos as po-taat 葡挞) are the cream of the crop.
My auntie Kay from Tdot (also my personal Santa Claus*) always brings me egg tarts when she visits. This time, they were from some place called Les Châteaux (oooh c'est du faux français! [translation: the name is French so it must be fancy]).
|[Deformed po-tat from Les Châteaux]|
Texture: Puff-pastry flaky
Flavour: Bland, and crisco-like
Texture: Good and perfectly eggy
Flavour: Unspectacular but not too sweet. Maybe good for diabetics, but I don't have any to test this theory on.
N/A. They arrived in a crushed carton, 6 hours after they were baked. The baker did make an effort to eliminate steam by cutting off two corners of the carton. Yay on him.
No clue. My auntie didn't accept any monetary compensation for them. I will presume she paid upwards of $1 brazillion dollars because she loves me that much.
2.75/4. At least they were edible.
Les Chateaux Bakery
3229 Hwy 7
* Only parents can love these kids singing so off-key. They would all have been fired otherwise.