A Lighter Successor to the Egg Tart

Dan tat, or egg custard tarts, are an Asian import that long ago took hold in bakeries and restaurants in the Bay Area. On Chowhound, Jon914 talked about a variation that popped up recently at Cupertino's Joy Luck Palace. The milk tart, or nai tat, features the same flaky shell as an egg tart, but instead of containing a yolky egg mixture, it's filled with a subtly sweet white milk custard. Milk tarts appeared on the scene in Hong Kong some time ago as a healthier alternative to classic egg tarts, gnomatic says. The Milpitas branches of Sheng Kee Bakery started making them a few years ago.

Joy Luck Palace [South Bay]
10911 N. Wolfe Road, Cupertino
408-255-6988

Sheng Kee Bakery [South Bay]
288 Barber Court, Milpitas
408-428-9880

Sheng Kee Bakery [South Bay]
1842 N. Milpitas Boulevard, Milpitas
408-262-3388

Photo by Jon914