Maxim’s Egg Tart
173 Little Bourke Street, Melbourne
Phone 03 9662 1980
After our yum cha at Shark Fin House, how can one not swing by Maxim’s for an egg tart? Touted as Melbourne’s best (…well it says so in the window so it must be true), well, I have to admit they do taste rather good. And they also couldn’t be fresher - a 15 minute wait and we picked them up straight from the oven.
What differentiates it from their Portuguese cousins is that the pastry is more biscuity as opposed to puffy. That is not to say that the Chinese egg tart doesn’t come in a puffy version, but the Maxim one is made with regular sweet shortcrust pastry. The custard too runs a little more sweet and eggy, and is cooked until the custard just sets. It maintains a lovely silky consistency and a delicate texture.
Written by mellie on
May 16th, 2007 | Tags: bakery, cakes, Chinese, desserts | Category: Uncategorized
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May 18th, 2007 at 11:51 am
I’m a fan of the sweetcrust pastry as opposed to the puff pastry version. I’d have to say so far, Maxim’s IS the best I’ve had in Melbourne. I haven’t actually had that many, but it wouldn’t take much persuasion for me to start a Great Eggtart Hunt..
May 19th, 2007 at 1:38 pm
yo mel,
drink that with fine tea and it will become even nicer.
I ate a couple in Box Hill and strangely none of them are Maxim’s style.
They adopt cruncy-pastry style.
I myself much prefer Maxim’s style.
So effortless to bite, isn’t it? Just fall apart when your teeth touches them. Those crunchy ones tend to be lumpy and becomes very similar to soggy cracker, =(
May 20th, 2007 at 4:10 am
No doubt Maxim makes one of the best (and freshest) egg tarts in whole of Melbourne, but my secret is Westlake next door makes just as good an egg tart as does Maxim’s. That’s what I think anyway. Try them and let me know.
May 20th, 2007 at 4:30 am
Heya mel. - okay, you’ve just gone and dobbed yourself in now. Go forth and find Melbourne’s best egg tart! You have a mission
Actually I haven’t sampled many of them either!
Hey anon - oooh, you have a good way with words there. Yes, they practically do fall apart they are so tender. And on this occassion they had come straight out of the oven, so were really soft. And they would be perfect with a good cup of tea.
Hiya moodie foodie - thanks for the tip! I haven’t been to Westlake yet, so must put that one on the list. Do you have to yum cha it to get the tarts? BTW - congrats on starting your new food blog.
May 20th, 2007 at 7:09 am
Moodie foodie,
one egg tart that you have to stay away are those ones from Bread Top. Overly hard pastry that hurt my jaw!
Luckily, they know how to do kick arse green tea gateau and mango mochi =)!
For some reason Maxim pastry is my favorite. Super soft (9 out of 10 that is) when newly baked and yet still managed to be almost as soft (7-8 out of 10) even a couple hours after the baking.
This is not the case for those crusty one I’m afraid. Getting very rubbery like soggy cracker after a couple of hours.
May 20th, 2007 at 10:37 am
Haha..
Thanks mellie =] Umm..yes, I’ve only ever had the egg tarts when having yum cha @ Westlake. But that would also guarantee freshness (unlike those outside Dragonboat Restaurant *thumbs down*)
mel., I commend u to go on the great Egg Tart hunt, like the other flogger who went on the Great Cocktail Bun Hunt. I found it enlightening and fascinating…hehe
anonymous, i have tried the ones at breadtop (since my friend works there), and they are IMO not bona fide egg tarts at all. Practically tasteless, oddly-shaped and COLD - surely they could have made something better. Speaking of breadtop, I LOVE their taro gateau..and mango cheesecake..and tiramisu!!
May 20th, 2007 at 1:44 pm
Lol,
the pastry in Bread Top is that hard that your jaw hurts yea?
May 20th, 2007 at 11:28 pm
lol..yeah, coz they’re cold and the crust has harden
May 20th, 2007 at 11:40 pm
I know what I’ll be having for afternoon tea now. Thanks for the idea Mellie!
May 21st, 2007 at 12:14 am
Hiya Truffle - I’m always happy to lead others astray
June 5th, 2007 at 2:54 am
um…sorry guys..i wanna tell the truth. I was working at maxim as an apprentice pastry chef. I can say the staff didn’t know what is food safety.The kitchen was very dirty.I used to like the egg tart very much but not anymore.
June 5th, 2007 at 3:46 am
Hey anon - eww, that doesn’t sound too good at all. Noted.
BTW, I also did a short stint as an apprentice pastry chef, and I was aghast at some of the hygiene practices in this well known (yet will remain un-named for obvious reasons) establishment I worked in. It’s a whole other world, eh?