HongKong style egg tart

When I walk into Cocobun (the Hongkong style pastry shop near Metro in Montreal), the first pastry catching my eyes is the egg tart. Those lovely small tarts are put into the first oven near the entry. They seem to smiling to me when I look into them. If the pastry chef puts two raisins and a curved line of chocolate liquid on top of the golden yellow egg custard, it will become a pleasing smiling face. The chef did not do that. But I did. I bought a half dozen for $5 and decorated them into happy faces. Wh...en I offered them to my friends, not only their moods are jollied up by the look of the tarts, they also enjoyed the taste so much. The egg custard Inside the crust is so soft and smooth. It is not too sweet and tastes more egg yolk flavor. It is best to serve them warm. The crumbly pastry crust is a good compliment to the soft egg custad. The HK style egg tart is an adaptation of English custard tart. I never eat the latter. So I can not compare with these two. But I do understand why the HongKong people love the egg tarts so much after it is adapted there in 1940s. The call them as daan taat . They often eat them for morning or afternoon tea. Super, egg tart !