Egg tarts 

You’ve probably encountered them at Chinese bakeries or possibly dim sum restaurants — if so, you know what makes these sweets so tasty. The outer rim is a crispy-yet-buttery pastry crust, filled on the inside with egg custard. Depending on the style, the custard filling could be a uniform, creamy yellow or, as in the case of Macau-style egg tarts, have bits of dark caramelization dotting the top, similar to the Portuguese pastel de nata. 

For both styles, the deliciousness lies in the contrasting textures and the rich, sweet-but-not-too-sweet flavors of both the filling and exterior. The outside of puff pastry is crisp and flaky, whereas shortcrust pastry exteriors are crumbly and buttery. 

In one bite, you’ll experience the creamy custard contrasting and echoing the textures of the pastry. It’s a very, very tasty combination. 

You can make them yourself with just a few basic ingredients you likely have at home: eggs, butter, cream or milk, sugar, vanilla, and flour.