I love egg tarts, and will regularly buy the tarts from random places just to see if its taste is to my liking. But none of the tarts can measure up to my all-time favorite egg tarts sold at the Cintra Street small lorong (lane).
Do you know that there are two types of outer castings for the tart? There is shortcrust pastry, and then there is puff pastry. Although Wikipedia states that "most ... Chinese food purists put the egg tarts made with puff pastry with higher regards", I am one of the few who favors the shortcrust pastry egg tarts. I love the 'melt-in-your-mouth' feeling, and the Cintra Street egg tarts do exactly that.
It's not easy for me to get a hand on these tarts. For one thing, I work in the south part of the island, and the tarts are in the northeast part. Then there's the um, case of the tarts being available only in the early mornings and you have to go really early or pre-order.
But lucky me that today (or rather, yesterday) I found a box of them on my dining table, which my parents left for me. Woo-hoo! Suddenly my day seems better already.
The egg tarts from Cintra Street lorong
No comments:
Post a Comment