Chocolate tarts and egg tarts @ Maxim's

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Chocolate Tarts:
I think this was quite weird because it is called a chocolate tart but the inside is filled with chocolate cake.
Anyway, the whole thing was chocolate coloured, even the base of the tart was chocolate coloured.

It was very messy to eat because chocolate on the top melted.
The tart and the cake in the middle was too dry and the sweetness itself was too sweet that you could not taste the cake or the chocolate flavouring.

There were chocolate crunchy toppings on top which make it feel even drier with the dry cake.
Personally I would have preferred a cherry or no topping at all.
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Egg Tarts:
The egg tarts were acceptable, but the crust let it down, it was made with lard that had a horrible smell.
It was so strong that the smell came back up from burping!

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Flip flop egg tarts @ V8

Tried the egg tarts at 3.5 dollars each.

Not worth the price, as you end up eating 60% of the tart.

Where did the rest go?

The flimsy, floppy tart is not rigid at all, so floppy that its pastry sticks to the foil tin

Chocolate egg tart @ Chocolux Cafe

A short crust base chocolate tart, wtih a strong chocolate taste, the texture was soft and supple just like an egg tart.
Tasted good, I would of liked a creamier chocolate though.

I think this is the most expensive egg tart I have eaten, for $20.

$2 egg tarts @ 鴻運麵包西餅

Walking past the busy road in Kowloon city, some pretty egg tarts caught my eye, all of the egg tarts were consistent in colour, size, and goldeness of the pastry. I looked at the price and was surprised it was only $2 each, the cheapest I have seen in Hong Kong.

Anyway these egg tarts have a short crust pastry, nice and buttery, and the egg tart filling has a slight coconut taste to it. The texture of the filling is similar to that of milk pudding. I did not eat them straight away, but the day after and it still tastes as good as the branded ones with short crust pastry, so despite the location, $2 is a very good price.

 

Quality egg tarts and pies @ 小阮子

I dont have many favourite places for egg tarts or pies, but this is definately one of them.
For egg tarts, you can either have the hot ones or cold ones, the cold ones are really good, flakey crust crust with a cool egg tart filling, just the right sweetness.

Then for pies, I have tried the peach pie and the apple pie.
Both have a lovely light and crumbling buttery crust, not to sweet either.

 

 

Egg tarts and sliced cake @ Hoixe

Felt a bit peckish, so I got an egg tart and a cake slice for tea.

I let the egg tart cool down for a bit, so there was less eggy taste in it, the egg tarts here are sometimes ok, and sometimes not.

Today was ok, the pastry was thin, and the filling was ok.
As with all egg tarts in HK, the pastry was very oily, a patch of my A4 sheet went see-through after i placed the egg-tart on it!!!

The cake slice was nice and moist.
Not sure how many days they are pre-made and then packaged, but it seems it has shelf life of a week before the Best before date.

egg tarts @ 將軍堡 Tseung Kwan Castle Cafe

This is my favourite place for egg tarts, especially when the pastry is just right and golden brown.

Very good value at $10 for 5.

The custard filling is rather nice, it tastes of custard and vanilla, and not so much of egg.

Apart from the egg tarts, its other bakery items are good too.

Chilled egg tarts @ 蛋撻王 King Bakery

King Bakery have introduced their selection of cold tarts claiming to be Hong Kong’s first, I agree they are the first for other flavours, but for the original egg tart there is already one in Yau ma tei that does it

http://www.openrice.com/restaurant/sr2.htm?shopid=13843

There are various of flavours: Set A: (2 flavours) chocolate, ribena, Set B: (2 flavours) black sugar, Hokkaido milk, Assortment A (3 flavours): mango, tofu, black sesame, Assortment B (3 flavours): original, mango and grapefruit (yeung ji gum lo), coconut.

The tart itself, is basically like a wheat biscuit, similar to digestive biscuit, also it is rather sweet and more prominent than the tart fillings.

I chose the black sugar and Hokkaido milk selection; the rest seemed rather common, the Hokkaido milk was very creamy, and since the tart base was very sweet, I couldn’t taste the milk filling. As for the black sugar one, I liked it because the dark brown filling was see-through like jelly. It would have tasted great if the base wasn’t that sweet.

I wanted to try the chocolate and ribena one too, the chocolate one would probably tasted ok, but I wasn’t sure of the Ribena, depends on the ratio of ribena concentration, and if they had used real ribena or a substitute.