Egg custard tarts,a super flakey crust with a sweet enough- but not overly sweet- custard filling. A warm flaky shell surrounding a rich delectable center of cholesterol laden goodness. So fresh, so creamy, so amazing when they're warm (but still very tasty when they're not). A perfect balance of dough, egg and custard. Fabulous warm from the oven and equally as delectable reheated.

I am salivating as I think of it.

In fact, they are just so good that some western folks have spent a year or two in China just to learn to converse, in poor Mandarin, with Chinatown store owners about egg tarts, but I digress.