I ran some errands in Chinatown today, and as a reward, treated myself to a box of dan ta, or egg custard tarts. These were my favorite Chinese dessert as a kid. The custard is a brilliant shade of yellow… creamy and subtly sweet. I prefer the bright yellow ones, a sign of a healthy dose of yolks used.
Equally good is the crust. Somewhat salty, it’s similar to a good pie crust. It must be flaky (as a result of lard as one of the key ingredients and very delicate.
These were delicious, from Golden Gate Bakery. They were wrapped up for me still warm, with a buttery flaky crust.