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These were dreamy - we ordered 2 each at first. Then they arrived at our table warm and flaky and custardy with that caramelised top. Then we ordered 2 more each 😅 don't be fooled by the long queues outside - that's for the takeaway counter. Head right inside where they have a huge seating area.
The original owners got the recipe for the tart from monks and nuns who had lots of leftover egg yolk from starching their habits with egg whites. The store has been passed down since 1837!
The egg whites were thicker and more custardy than the ones I've had in Singapore, and super flaky too. They also have the tarts with a sprinkling of caster sugar and cinnamon here. Absolutely delightful!
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