Baked in puff pastry, these “dan tat” are filled with a light egg custard. Unlike Western custard tarts, milk isn’t normally added to the custard.
Clement Restaurant, San Francisco
Everyone in San Francisco always boasts about the egg tarts at Golden Gate Bakery in Chinatown. Sadly, I have yet to taste one, but I’m confident I will do so soon! Clement Restaurant’s egg tarts were light and the custard was silky. Pretty good if you ask me. If the tarts at Golden Gate Bakery are THAT much better, then I’m in for a treat!