Every dish is a labour of love at @bocasingapore and these baked treats are no exception. Sugar and water are first simmered with warm milk, egg yolks and vanilla beans to get a thick custard, then poured into cups of homemade puff pastry and placed right under the broiler to get a burnished top and rich caramelised flavour. In Portugal, egg tarts are eaten with a liberal sprinkling of cinnamon and icing sugar, so that's exactly what you'll get here, too.
You'll also find these Portuguese egg tarts are quite unlike any other you've tasted – none of that Macau blasphemy! (I kid, they're delicious in their own way.) Boca's gems are much denser and creamier, with the light, crisp and flaky puff pastry shells providing a beautiful contrast in texture.

Only about 20 of these precious babies are made every weekday, and 40 to 50 each on Saturdays and Sundays, so you better hurry down quickly if you want to claim one for yourself! #bestfoodmemory2015