Egg Tarts and layered crusts

(From the previous post)

The egg tarts we packed from our dim sum breakfast, were a delight to my hubby especially, who is a big fan of egg tarts and likes to try out egg tarts with a reputation.

The egg tarts may look like most egg tarts which one can get from almost anywhere, but the layered crisps of the crust is one of art and culinary expertise.



I was once told by many that a good and traditional egg tart depends on really, the crust itself.
It is a skill to make the thin layers of pastries and then pile them above each other.
The egg pudding must be yellow and soft yet sweet in taste accompanied by the light fluffy layers of the crispy base.
I am not sure how true this attributes to judging the quality of an egg tart, but I definitely agree that the light, crispy, and layered crust is no easy feat.

It must be light, soft, yet maintaining the crisp texture to maintain the crunchy taste but at the same time, to be able to hold the weight of the dense texture of the steamed egg pudding.

This egg tart definitely has it all; according to hubby, and definitely one of the better ones he had tried.
So, the verdict?
I am bookmarking the dim sum restaurant for my future visits to Hawaii, or O'ahu for that matter :-)

Any other tip you have to share on what makes the best egg tarts?;)