Hi friends! Did you have a lovely holiday? I unplugged a bit during the holidays and spent some quality time with my parents in California, and it was a pretty nice way to rest and recuperate after the holiday craze. This is my first post of 2017, and part of me still cannot believe it’s already mid-late January, and I’ll be heading to my first workshop of 2017 this weekend! Where did time go?! All my not-so-carefully laid plans of travel posts (I owe this blog Scotland + Iceland.. eek!), 2016 reflection post will still come, but maybe not so chronologically.
Alright, who has had one of these beauties before? Not this matcha version – the delightful egg custard tart with specks of black on the shiny surface surrounded by a super flaky crust? I’ve eaten these pretty much non-stop since I was a child. The Portuguese egg tart is another Asian bakery treat I absolutely could not resist, and this extends to current adult-life, too. Read that statement again – yup, Portuguese tart, Asian bakery. Portuguese egg tarts are indeed found in its namesake country, although I’d never had the treat myself, but apparently it is speckled with cinnamon and is encased in this beautiful puff pastry crust. The type of egg tart I’m talking about somehow made its way to Macao, which formed its own adaptation of Portuguese-style egg tart, and then it migrated to Hong Kong and became wildly popular, to the point that even the Asian bakeries in the US have these egg tarts as a standard offering (something I am grateful for). Read more »