girls' night out, girl's night in, another girls' night out
- By Robyn Lee
- Apr 27, 2006
- Comments
WARNING: I am smooshing three days of eating into one entry, from the not-so-recent to the most recent. This might be long and photo-heavy. Or just photo-heavy, which probably won't bother anyone.
- my eyes burn
Do not adjust your monitor; these egg custard tarts are glowing with a green color only found in rejected plastic toys, rejected beacuse the coloring was found to cause cancer in small children and lab rats.
I went to Egg Custard King Cafe with JJ, a fellow food blog reader (obviously taking one for the team by stepping out of the online realm into the real world to get the FULL ROBOPPY EXPERIENCE, HEAD ON, OUCH, PAIN) with much knowledge of Chinese food. She informed me that ECK served Hong Kong diner food. HK diner food? Wuh-zuh? Unfortunately, my limited knowledge of Chinese food has resulted in lack of HK diner food knowledge. I also never got to visit HK, which is something I should've done when I lived in Taiwan. (Instead, I went to Japan four times...not such a bad choice. Bwahaha. Don't ask me what I ate though, as I don't remember.)
But Egg Custard King Cafe isn't known for just serving HK diner food. GUESS WHAT IT'S KNOWN FOR. GUESSS...
- too many egg custard tarts
I need to ask tougher questions.
I was informed that the entree I wanted, meat cake and salted fish on rice in a clay pot (not the exact name, but close enough; not like it was called "Slippery Golden Unicorn Treasure on Fragrant Pearly Grain Mountain"), would take half an hour to prepare. What would JJ and I do in the meantime?
- egg custard tarts
We started with two warm, fresh egg custard tarts, which were quickly devoured in all their wobbly-soft, creamy, flaky crust-encapsulated goodness. Egg custard tarts are definitely one of China's best contributions to the culinary world. Actually, a gazillion other food-related things from China would have to rate higher in importance to global culinary development than egg custard tarts, but this stuff is pretty damn good and at the very least is one of the best (or maybe THE best) Chinese dessert. If you've never had one, then...holy shit, stop reading this and GET SOME EGG CUSTARD TARTS. If possible.
- Portuguese egg custard tarts
Oh ho ho, of course we weren't content with just one type of egg custard tart. JJ spied two lone Portuguese tarts in the bakery case and before I knew it, she said something in non-English (I mean, Cantonese) and these two babies appeared before us. Sweet! As for what a Portugese egg custard tart is, Wikipedia says "it was a traditional Hong Kong-style egg tart, topped with a layer of syrup or granulated sugar, then baked in the oven to caramelize the sugar." My impression was also that the crust was different, but it was hard to compare to the other one since even if had been the same type, the temperature would result in a different texture. Conclusion: it was good, although warm egg custard tarts automatically win over non-warm.
- chomp
Some parents worry that their kids are partying, drinking, or dealing crack. My parents probably worry that I eat too much. And here I am, eating too much. I'm not too proud of it, but at least I'm happy...an emotion that will change when I explode and die.
- stuff with rice!
JJ got this dish of stuff with rice. That is not the real name, unless this restaurant has a really hard time naming dishes (menu writer went on break). It was supposed to be sweet and sour, but she felt it was too sour, which offset the balance of...stuff...okay, perhaps she'll fill me in on what it was because my memory is crap. I tried a bit and thought it was kind of sour, but I wouldn't have known if it was a good or bad rendition of the dish since I had never eaten it before.
Update (3/29/06): JJ's comment:
Hey, just wanted to clarify what I ate at ECTK - that dish was beef with sour cabbage. But it wasn't what I expected. There was little gravy (a must have in an "on rice" dish) and the sour cabbage wasn't soaked long enough to remove a good bit of the residual bitterness. Overall, it was OK but it wasn't WOW like Robyn's dish. Which I wish I ordered. Spread the joy of the egg tart around! They have the best egg tarts in all of NYC. The ones at Fai Da are just yellow jelly in a Crisco like crust. BLEAH!
- meat things!
While looking at the extensive menu, one item popped out at me: "meat cake". Yes. Cake of meat. Oh, but the fun didn't stop there; the dish also included salted fish. And rice. In a pot. I figured meat cake would be like fish cake, but not made of fish, and salted fish...I've actually never had it before. JJ warned me that it could be offensive to uninitiated taste buds, but dammit, I'M SEMI-ADVENTUROUS, assuming that the food in question isn't alive or of insect origins. My pallid cakey meat and salty fish came in this cute little clay pot, topped with what I think is shredded ginger.
- CLOSE UPPPP
The meat—it glistens. Just thought you'd like to know.
- mixed
JJ suggested that I mix the meat and rice together to lessen the intensity of the fish taste and evenly distribute all the meaty juices. MOST AWESOME IDEA EVER? Yes. This is a completely useless description, but this dish was ...pretty delicious. I'd want to eat it again. Why? I don't know. Apparently I like ground up meat caked together in a funky uniform patty and salty fermented fish when smashed into little pieces and evenly distributed in rice.
- crunchy rice bits
One of the best things about rice in a clay pot is the presence of crunchy rice bits created from the wrath of the hot burnin' pot interior. Mm, mm! I wouldn't want to eat a whole bowl of crunchy rice bits, but they provide a nice textural contrast to the non-crunchy rice bits.
- all gone
You're not surprised that I ate the whole thing, right? Right. The pot wasn't actually that large (really!), so it wasn't hard to polish off.
Oh, my dish was $4.95. Sweet. Egg Custard King Cafe is only about a 10 to 15 minute walk from my dorm, so I imagine it'd be a good, uber-cheap place for fellow NYU students to go to if they're not afraid to try something new. Even better if they like meat cake and salted fish, HAR HAR. The menu is pretty big, so I would think that anyone can find something they like.
Many thanks to JJ for accompanying me to dinner and strolling around Chinatown! Her knowledge of Chinese food beats mine by about five gajillion percent to the hundredth power.
And that was Monday night. Moving on...
While walking from my last anthropology recitation (woohoo!) to my workplace (...woo?), I craved sammich. What do you do when the sammich craving hits? YOU FIND SAMMICH PURVEYOR. I walked down 6th Avenue, vaguely recalling a deli...somewhere...
- Six & Twelve
I never noticed Six & Twelve before seeing it on menupages. And that is why I love menupages; it has greatly increase my sammich-hunting prowess, (along with my girth, which is more of a downside). Six & Twelve also has freshly made dumplings and sushi, in case sandwiches aren't your thing. The dumplings looked pretty tempting; I may have to try them next time.
- sammich time
For a out $6 I got a sandwich with mozzarella, tomato, basil, roasted red peppers, and balsamic vinegar dressing on ciabatta bread. PRETTY FREAKIN' AWESOME. I felt like I ate Italy; later I felt like I burped Italy. This sandwich lasted lunch and dinner, as I was stuck in the computer lab until 10:30 PM working on a crappy anthrpology paper. My sandwich lay in the depths of my backpack, probably getting colonized with bacteria in the process. Of course, it was still good when I ate it at 11 PM and hey, I'm still alive! STILLL ALLIIIVEEE. Once again, I have evaded food poisoning.
- Think Coffee
In between eating the two sandwich halves, I went to Think Coffee (on Mercer Street between 3rd and 4th streets) to work on a food science and technology group presentation with my partners. I couldn't believe I never noticed this place before, but I figure it's pretty new and that I'm not just blind.
- high ceiling
This coffeehouse is one of the largest I've ever seen (with plenty of seating and space, even outlets for laptops) and is thankfully open until midnight for all those times that I'm lingering around campus around midnight...which is almost never, but it's nice to know this hang out option exists. They've got lots of drinks (no, really?), which admittedly I'm not very interested in, being of the non-caffeinated population. So what did I get?
- brownieee!
Cream cheese brownie? THUMBS UP. There was absolutely nothing objectionable about this moist, not too dense nor sweet cream cheese-swirled chocolate block. They also had a selection of cakes, biscotti, and cookies. Perhaps I will try those next time? PERHAPS YES.
And that was Tuesday. It was quite solitary.
Sarah is the most foodie-minded person I know that I eat with on a semi-regular basis. She's pretty much up for anything, as long as it doesn't suck. She informed me that she'd be free on Wednesday night for fooding. Ohh, but where shall we go?
Sarah: Wanna go to Blue Ribbon Bakery?
Me: WHO WOULDN'T?!
We've both been there before. Anything that garners repeat visits is good stuff. So good that the wait at 8 PM on a Wednesday night for a party of two is 45 minutes. Goddammit. (We probably should've predicted that, but we're not very familiar with eating out late, or at least I'm not.)
Sarah: Wanna go to Otto?
Me: GELATOOO? (Translation: "Yes.")
Alas, Otto is as hot as Blue Ribbon Bakery and also requires a 45 minute wait for the chance to stuff ourselves with gelato and whatever else it is they sell (like, pizza or something). We should've worn signs that said, "REJECTED".
Wandering around the West Village, bemused that we, as obsessively food minded people, couldn't figure out where to eat in the WEST VILLAGE (it explodes with eateries, if you don't know), we finally went with the reliable favorite: Doma. It's a cozy cafe where 50% of the customers come bearing Apple laptops to make us PC users feel inferior. And the food is awesome.
- soup of tomato origins
Guess what I got? Come onnn, guessss.
- duck butts?
Nope, not duck butts!
- golly gee whiz, I got a sammich!
SAMMICH! DELICIOUS SAMMICH! OH YEAH. I've tried two of the sandwiches so far and I just had a basil and mozzerella sandwich the day before, so on Sarah's recommendation I went with the smoked turkey and gouda panino. Sarah knows her stuff. Follow the wisdom of her tastebuds and you will be happy.
- like looking at layers of sedimentary rock...but not at all
From top to bottom we've got uber-tasty Balthazar bread, lettuce, sliced smoked turkey, gouda, herbed mayo, and even more uber-tasty Balthazar bread. This bread...(shakes head)...folks, this bread is amazing. So amazing that I just called you guys "folks", which is kinda weird.
So. What is up with this bread? The outer crust is like a micron-thick crispy carb shell protecting the soft, not jaw-achingly chewy innards. ...Not that it's really protecting it since the bread ends up being chewed by your teeth and broken down by your stomach acids in the long run, but just go with my description. The downside to this crispy crust is that biting into it causes crust shards to fly out of your mouth and onto your about-to-be-crust-shard-covered table, but hey, that could just be my messy eating habits..
Besides the bread, the rest of the sandwich was great. As someone who doesn't usually go for cold, sliced meats, this was some juicy, flavorful cold, sliced meat. Also, the herbed mayo was favored by..my tastebuds. Why? Well, think of how regular non-herbed mayo makes things taste awesome (the tastiness being inversely proportional to the level of healthiness, which you probably know is not so great), and then add a couple more points to that if you like the taste of fresh herbs. Result? LOTS OF TASTY POINTS. Or something.
- cake of carrot
We finished our meal with a slice of carrot cake. For whatever reason, I liked that the frosting was in between the two layers instead of on top. Also, the frosting was much better than other carrot cake frostings I've eaten (which tend to ruin the cake part for me); light, not too sweet, and goes down smoooothly. The cake was also un-crappy with its high moisture content and copious shredded carrot bits. Whoever invented carrot cake belongs on my list of awesome people—what were they thinking?
"This crunchy root vegetable would go really well with this cake recipe."
It sure does.
We contemplated getting another dessert, but decided that we had eaten enough. At Doma.
Sarah: Wanna go to Rocco?
Me: [eyes widen] Uhhh OKAY! (Yup, this is pretty much what it's like to communicate with me in real life.)
- assorted things with sugar
No, this isn't everything we ate, or else we'd be in a hospital now getting our stomachs pumped. That peanut butter Reeses Pieces tart looked like it was about to explode. Intriguing, probably tasty, but also a bit scary.
- my cookie!
However, I did eat this $2 chocolate dipped chocolate chip cookie. I honestly don't know how to describe this cookie besides that it's not like the crispy, chewy, flat chocolate chip cookies I'm used to. This cookie was tender, crumbly, soft, short-bready without the uber-buttery-ness...oh, I guess I did describe it. Oops. Did you get anything out of that? Hm. Well. I liked this cookie, not so much that I'd dream about it, but it was a pleasant second dessert that I not-so-elegantly stuffed into my mouth as the A train pulled into the station. The cookie had a faint taste of something lemony that I couldn't place. It might be common in Italian desserts; let me know if you have any idea what I'm talking about. I'm sadly very ignorant of Italian desserts—the quintessential Italian dessert for me growing up was tartufo. Which probably isn't that quintessential.
You have reached the end. As have I. Thank. God.
Comments
Waaay too much food pr0n. I'm full.
I haven't tried the clay pot rice at Egg Custard King, it looks good, must try on my next visit. I'll have to say ECK is more of a dessert place for me, for HK diner food I usually go across the street to Big Wong or further down the block to 69 both serves IMO better HK diner food and 69 is open till 3 am :)
My grandma used to make that pork/ginger/salted fish rice dish. Stinky but tasty. I haven't had it for years.
And all those different egg tarts! I love a fresh hot egg tart - the highlight of any time I go have yum cha. Don't know if I'd try those other flavours though. But they are pretty.
Damn...that's an impressive post! Woah, those egg custard tards are like 500 times more radioactive than I imagined. Would you go back to six and twelve?
I must have that Reese PB Tart! That carrot cake looks pretty damn yummy too. I like the that the icing is in the middle. I'm not too keen on icing overload. Just looking at your site increases my caloric intake (not that it's a bad thing) ;)
In Hong Kong, the coveted egg tarts are Macau- style. I think they are bruleed on top. Anyway, if you ever come to Hong Kong I will chow down with you! On the Italian dessert subject, perhaps you taste orange peel? I enjoy prowling bakeries of the world in search of new pastry experiences but Italy was the disappointment of my life because nearly everything had candied orange peel in it, which I detest.
I read your post last night and then this morning was surprised to read your name (and a reference to this post) in the SF Chronicle! I think you're about to get a lot more hits...
That mozzarella sandwich looks so good. I need to move to NY. Or spend more time fooding around the Bay to find a version here.
Thanks for the in depth report on the Egg Custard King. I think we ended up there after an hour of eating every conceivable concoction on the street during the Taste of Chinatown, and our stomachs weren't quite up to exploring the array of choices. Might have to go back....
Marvo: Yeah, this was way too much. But at least it's over a three day period. Do you read Kathy's blog? THis post is insane!...I'm in total awe. Gotta bow down to the master.
Keith: JJ told me about Big Wong also; IT'S ON MY LIIIST! And I've noticed 69, just never thought about going. I'll check it out!
tpf: Yeah, it does have a bit of a stink. I don't know if anyone in my family has ever made this before...uh...wait, I dunno if we even have a clay pot in my house, haha! Argh.
I'll try the other flavors. It is...my destiny. Yeah.
lutkie: I STAYED UP FOREVER WRITING THIS DAMN THING! Haha. Sad. I would go back to Six & Twelve if it's convenien and I don't have much time. Otherwise, I would so go to Doma for leisurely sandwiching.
Cathy: I used to dislike icing when I was little! I like it more now, but I guess I couldn't take the sickly sweetness as a kid.
My caloric intake is immeasurable. Oh lord.
pumpkinpie: Ah ha, now you are locked into a fooding excursion with me if I go to HK. My entire trip must revolve around FOOD.
Orange peeel, perhaps. It tasted citrusy. There weren't bits in the cookie though, or else that would've been odd. I'm not a fan of candied orange peel either, but my mum likes it (covered in chocolate).
Jeanne: Ooh, thanks for letting me know about the article! My cousin who wrote that article asked me about my opinions about Asian desserts and since I had just went on the egg tart gorging session, that's what was fresh on my mind. Mmm...custard...
I'm sure you could find some mozzerella sammich goodness over there!
nick: Ohh man, you must've been ready to explode after TOC! I felt like exploding after looking at photos of it. :O
I thought custard tarts were a traditional English/British food...I'm almost sure of it, actually. Is it a coincidence that both China and the UK discovered their greatness or did the British bring them to Hong Kong when they, um, bought/leased the place? (Charming imperialist habits my fellow countrymen used to have....sorry, world =S )
Awesome post Robyn! I wish I was there to try the custard tarts with you :) My grandma used to make the meat cake & salted fish on rice for me to bring to school back when I was young (lol, gah, almost approaching my 20s!). I'm sure the other kids hated me for stinking up the entire dining hall as the fish smell was so strong. But in a clay pot? Now that's something I have to convince my grandma to get:)
i am not the biggest sandwich fan, but honestly, your photos and your sandwich eating adventures have me totally craving sandwiches of all kinds and appreciating the building block food structure of them.
thanks now i am off to get myself a fancy sammy.
Robyn, I was thinking today that you must have been a delightfully fun child. That's random, but whatever. I want to eat all of those sandwiches, possibly right this very second. When I come back up to NYC (I used to live there, don't ya know), I am going to insist that we have sandwiches together. I need to see this famous appetite of yours in action, I fear.
Have you ever tried the thin baguette sandwiches sold at Eli's (80th/3rd Ave)? They are pre-made so perhaps you would look down on them, but I like a sandwich which has had a chance to MELD. Anyway, their fresh mozz/tomato/basil sammy is wonderful and fairly neat to eat, the moist ingredients having damped down the crumb. I know what you mean about shards of crust flying everywhere. It is a joy of my life to buy a sammy at 'wichcraft and then eat it at the movies, but I have to sit with a vacant seat on each side of me or else I spray my fellow patrons with sandwich shrapnel. And this is not a way to make yourself welcome.
chochotte: Ohh, I don't really know the history of egg custard tarts...but that would make a cool essay! DAMMIT! I'll keep that in mind. I think there must be some western influence with the tarts, but they seem so Chinese now. It's interesting to find out how much food crosses geographic lines to the point that another culture adapts them completely. Colonialism influenced a bagillion things. What exactly...er, I can't recall, but I had it beaten into my head over the past semester.
Kathy: We could've gone on a tart eating biiiinge! Yeaaah.
Man, when I went to school I brought egg sandwiches and...sometimes a thermos with rice and chicken fingers in it or something. I think I had better lunches than other people at least.
rose: Funnily, a few months ago you wouldn't find be eating sandwiches. I thought the sandwich thing would only ast a few weeks, but here I am...still eating sandwiches. BECAUSE THEY'RE AWESOME.
Marianne: Fun child? Hehe...maybe for a while, until I realized I was insanely shy and went into HERMIT MODE.
We can totally get sandwiches together. It's best to eat with someone else because then you can share.
Annie: I've never been to Eli's, but I've heard of it! Thanks for reminding me...I'll put it on my list, hehe. I don't mind pre-made sandwiches (I ate a lot of em from Cafe Zaiya), but a lot of places I go to make them fresh, which is fine with me. :)
Custard tarts are one of the most quintessentially English foods I can think of! Here, though, they are, while often made in small versions, more usually made up to a kind of regular tart/quiche/cake size, and served in slices...or eaten by one very hungry person! But the idea of dying them radioactive hues is an entirely Chinese contribution, I think.
Ok, for what it's worth the egg custard goes back to the beginning of foot binding, the girls were supersticiously given egg custard tarts and red bean buns because "if they ate soft foods" like those, their bones would be soft too. My husband is chinese and he, like me prefers the coconut variety. As for sammy's, I could basically live off of the sammy's at paninoteca 275 in the bourough of kings. Nothing over 10 bucks and ALL DELISH!
MM egg tarts. I miss HK diners (I'm HKnese btw): milk tea, scrambled egg sandwiches, toast w/ condensed milk and butter, pork chop rice, pineapple buns.. Damn. I really want a pineapple bun.
Hey hey! Those various kinds of "don tots" (what i call them in canto) are alright, they don't taste all that great. I stick with the regular kind which i can get cheaper elsewhere in chinatown. The dish your friend got from the looks of it and your comment on the flickr page is probably sour vegetables with beef on rice.
wow different flavoured custard tarts!!! any chance there was a durian flavoured one? cos that would be SO TASTY!
Brava! Another awesome post -- quality and quantity!
Thanks for introducing me to new stuff and letting live vicariously through your egg tarty adventure.
And thanks for reminding me how much I loved Doma soup. Ooooh... lookie dat -- two adorable olive oil dimples on it!
Still, the annoying lonely Doma people with laptops who didn't like people talking or eating often scared me away. So thanks for just posting a photo of the soup.
chochotte: Damn, I wish I had eaten custard tarts when I was in England! (SLICES of em? Mmmm, sounds good. I do like the little individual servings though, hehe. You're right about the radioactive hues; Chinese people...insane...want bright colors.) I ate trifle one day when my friend's mum made it. Mmm, triflleee. I think most of my sweets consumption was in the form of biscuits, like that time my friend and I ate too many Penguins.
Cassandra: My bones aren't soft, but my muscles/skin/other organs are. HAHAHA...I'M DOOMED.
It sounds like I gotta check out this panini place? MMM.
Jen: Whoa, the scrambled egg sandwiches I like are rooted in some kind of...culinary culture? I doubt my mum got the idea from HK (she made em with chewy whole grain bread...yeah, okay), but now I wanna order one in a restaurant. :) OH OH I also really want toast with condensed milk since I have NEVER HAD THAT BEFORE. Horror! I'd like it, eh?
Gordon: I'd still be interested in trying the other tarts, although I guess I'd be disappointed. "Tastes like fluorescent green." Ah well, someone must like them if they keep making them!
suze: Durian! Oh man, that'd be weird. No durian, I'm afraid! But remember...there's FLUORO GREEN.
Susie: Glad you liked the post! I noticed that a lot of people at Doma stay there forever on their laptops. Solitarily. Eeek. Well. When I go (er, those two times I went), it's to hang out with a friend and indulge in DELCIOUS SAMMY, and talk about the sammy, and then eat dessert, and then happilly roll out due to increase fatness.
I LOOOOOOOOOOOOVE the Egg Custard King!!! I like the plain and almond.
those tarts look atomic! =P
that meat cake reminds me of a korean dish called bibim bap. it's rice mixed with veggies and meat, and often times, it comes ordered in a stone pot. =)
Hey, just wanted to clarify what I ate at ECTK - that dish was beef with sour cabbage. But it wasn't what I expected. There was little gravy (a must have in an "on rice" dish) and the sour cabbage wasn't soaked long enough to remove a good bit of the residual bitterness. Overall, it was OK but it wasn't WOW like Robyn's dish. Which I wish I ordered. Spread the joy of the egg tart around! They have the best egg tarts in all of NYC. The ones at Fai Da are just yellow jelly in a Crisco like crust. BLEAH!
Ohmigod, honey dew egg tarts!!! Me want, me want!
Dan tat and clay pot rice place? Strawberry Dan Tats?
Seriously, Portugese Dan tats are so late 90's.
The place reminds me of the dan tat place San Francisco, Golden Gate bakery in Chinatown, but they also serve food.
I really need to go to New York sometime.
Next time try clay pot rice with either meat cake with salted egg or (I don't know how to say it in english) laap yuk.
Ani: I got an almond! Haven't tried it yet though.
ed: Ohh yes, I love bibim bap! I was thinking the same thing with my clay pot dish. Love the rice bits.
JJ: DEATH TO CRISCO!!!
Phern: I bought one! I'll find out what it tastes like soon...
Kenny: Yes, you should to go NYC. FOOOD. AND STUFF. But mainly food. :D They didn't have it with salted egg I Think, but if I see it somewhere else I'll keep it in mind.
Robyn-I'm narrowing down the final restaurant list. 1. Clint st baking co 2. I am having trouble picking the nice restaurant. I have eliminated babbo-I've decided italian isn't worth the spulrge. 3. I'm thinking Bouley, WD-50, or Le Tableau (check menus and tell me what you think) WD's website says they have a spring menu....and Bouley's desserts just straight up kick ass on bouleyrestaurants.com.
If you're around the Blue Ribbon Bakery area, you might want to go down that block a little farther down (the block without the doorway to Blue Ribbon Bakery) to a delicious place called 'ino. This blog was the first I read of yours so you might have already checked it out, but it's a nice little joint with delicious bread items. My favorite is the truffled egg toast. Soo delicious!
oh man. portuguese egg tarts are so good. the other flavors tasted funny-ish except for one of the white ones. either almond or egg white, i think. chendol from malayasian restaurants are awesome...
christina: I've been to 'inoteca in the Lower East Side, but not 'ino. I have heard that the truffled egg toast is awesome sooo...I should revisit it. YESSS MORE FOOD.
muffin: I like the original ones the most. I still wanna try banana though...
Recently I found a place in DC with good egg custards and now I am obsessed! Can't wait to come up and visit and see this place.
But I have to tell you truly that the Honey Dew and Strawberry tarts that you put up are the scariest things EVER! Did you Photoshop those colors because that green is so SOYLENT. Yikes.
By the way, did you ever get to OTTO? Best gelato I've had in a long time, imo.
Smooches,
Liz
Your blog is faboo! (And the fact that you say/write "fooding"...yay!)
Anyhoo, your custard tart photos got me and my coworker thinking...forget wedding cupcakes - wedding custard tarts would rock!