Single Serving: Portugese Egg Tart at New Flushing Bakery in Flushing, Queens

by James Boo on February 20, 2012 · 4 comments

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The egg tart is perhaps not as lionized as the soup dumpling, but it can be just as much the subject of fantasy. Praises have been sung. Lists have been compiled. At least one film has been made. A good egg tart – not too sweet, barely savory and held together by a tender, flaky crust – can be the stuff of cravings without becoming the death of them.

A good egg tart, thanks to its price and a lifespan of about eight seconds, can also inspire cravings where none exist. When Max proposed, on a recent trip to Flushing, that we cap a lengthy food crawl with egg tarts from the unassuming New Flushing Bakery, suggestion and imperative sprung together into one overstuffed paper sack.

My favorite is the Portugese-style tart ($1.25 for one, $3.75 for four). Fresh out of the oven, it’s almost too delicate to hold. After a few minutes, its texture is perfect: Edges are toasty and browned, puff pastry flakes and dissolves in the same bite, and a light, creamy filling quivers at the touch. A hint of almond rounds out the flavors of the tart, which is an edible seminar on the subtleties of good baking.

New Flushing Bakery
39022 Main St.
Queens, NY 11354
718.539.6363

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Ben @Focus:Snap:Eat February 24, 2012 at 7:02 pm

When I was in Hong Kong last year, I was looking for portugese style egg tarts but they were hard to find unless I went to Macau. But my cousin didn’t see what all the fuss was. I just wanted to try it to see how different it is to regular egg tarts (I had some really good egg tarts in HK of course). I thought there were supposed to be some kind of topping over the egg tart?

James Boo February 24, 2012 at 11:44 pm

I’ve never been to Hong Kong, but every Portugese egg tart I’ve had stateside has involved puff pastry crust, a browned top, and a lighter filling than regular egg tarts. I think there’s plenty of variation but haven’t had egg tarts with toppings. Not that I would turn one away if offered…

Mark Mullaney May 19, 2012 at 8:34 am

Are Portugese-style egg tarts similar to the egg tarts in Chinese Yum Char / Dim Sum Restaurants? They look quite similar. Dim Sum egg tarts use puff pastry as their base as well and it’s not too sweet and has flaky crust.

James Boo May 19, 2012 at 5:34 pm

The egg tarts you’re likely to find on a dim sum cart are likely to be richer and lean more towards egg custard; the texture of a Portugese-style tart leans more towards creme-brulee. Both have their times (i.e. ALWAYS)

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