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Chinese egg tarts are some of the best bite-sized desserts you can get. Tender, soft with a mellow and rich sweetness, I'll take one over any petit four any day of the week (twice if it's dim sum Sunday).
But even with its perfection, even the average egg tart has some flaws. The crust can get crumbly, more short bread than layers of fat. The egg custard can get too heavy and leave a sickly feel in your mouth. The egg tart from 85 Degrees, however, suffers none of these problems.
The custard at 85 Degrees is beautiful -- light and sweet but with the addition of blistered caramelization spots on top that adds a subtle dimension to the simple dessert. And most importantly, the pastry is near perfect -- actually flaky, soft and yielding. I would eat an entire 85 Degrees egg tart pie, but I guess this'll have to do for now.
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