Sun Moulin (350 Orchard Road, Isetan Scotts Basement, tel : 67341915) makes these cute deep dish egg tarts ($1.80 e.a.) which are a different from the regular ones. For a start, they are deep dished which makes them taller. The crust which held the egg custard was akin to biscuit ones which more textually more cake-like and also crumbly in comparison to the more common pastry variety. I'm guessing that the reason for that might be to house the extra volume of egg custard which the pastry shells might not be able to hold. The fillings didn't taste as eggy in comparison to the Portugese renditions or from the ones at Tong Heng. I thought that these were quite enjoyable. Do remember to remove the plastic sheets on top of the fillings before you eat.
Lots of custard..?? or lots of pastries..??
ReplyDeleteThe custard fillings are quite generous. The pastry at the base is thicker than usual, but I guess it's to hold the weight of the custard since there is more of it and a thinner base would break easily.
ReplyDeletechinatown egg tarts where?? thanks
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