Best Egg Tarts in KL

To those who have come and tried the egg tarts here will immediately agree that it is simply one of the best egg tarts in town. There are two versions to choose from on how you can enjoy your warm egg tarts here, first is with the traditional lard-laden crust which is aimed to those who like flakier shell or another one is butter-based crust. The latter is an indulgent that provides a fragrant and buttery taste to the tart. Combined with the smooth egg filling, these tarts are the perfect company for a delightful evening tea.

Tucked away among the stalls in Petaling Street and often referred as the local secret, Bunn Choon Pastry House offers freshly baked egg tarts made to order just as the customers start queuing. Using lard as the main element in making the crust, it results in delish flaky shells. The concoction of water, egg and sugar made up the incredible egg filling. The thin crust made from the thorough process of ensuring its crispiness, encased the runny egg custard baked just enough to create the right texture. Customers’ experience will be enhanced when eating these tarts whilst still warm, invoking a melt-in-your-mouth feeling of the sweet custard. The recipe is dated as far back as 1893 and is maintained throughout the years. Priced at RM1.80 per piece, these scrumptious tarts are purely worthy of trying.  

Originally hailed from Hong Kong, the first premise in Malaysia specialized in offering different flavours of egg tarts. Most popular ones include the traditional egg tart, egg white tart and also durian-flavoured egg tart. As the name stated, the egg white tarts are made with only egg whites for the custard filling, it provides lighter taste and tofu-like texture—a less-guilty choice for those who wants to devour the tarts for more than one piece. The durian-flavoured egg tart is made from the real fruit, ensuing in strong elements in terms of taste and smell of the durian custard. The end result is the perfect ratio of sweetness. The thinner golden-brown pastry crust is crispier as it has thinner layer than usual tarts.

True to its name, Tai Zi Ta mini egg tarts are small tartlets filled with burst of eggy custard flavour. The tarts are baked on the premise and it is recommended to eat these minis quickly when they are still hot as new batch comes out from the oven to properly savour the delightfulness of the freshly baked tarts. The silken texture of the fillings is light, with flaky crust to complement the taste. Because of its size, you do not even have to bite into it as it is easier to pop the whole thing in your mouth making it less messy than eating normal-sized tarts. Priced at RM0.80 per piece, you don’t need to be asked twice to gobble up a few pieces in one sitting.

These French-bakery Portuguese egg tarts are a delight as the puff pastry outlining the outer layer of the eggy custard is flaky and crumbly in all the right places. With charred and caramelized tops, it certainly will kick your sweet tooth up a notch.

If you are craving egg tarts but want to try something with a flair, the German pudding from Croisserie can certainly fill the void you have been feeling. On the outside, it looks exactly like a Portuguese egg tart but the filling is more custardy and creamy rather than eggy. The thick cookie crust provides an impeccable balance to the rich custard with just enough contrast to make it a decadent dessert to taste on a chill evening.

With seven stores opened all over Klang Valley, Cake Sense has somewhat become a household name for certain people. Since the Portuguese baked egg tarts is featured as their signature baked goods, it is only fair that we include them in this list. These egg tarts are baked until the top layer is glazed with caramelized coating of the custard. The filling is a delicate balance of sweetness, with fragrant smell of butter in the crust.