An interesting Chinese dessert variation -- black sesame egg tarts
This morning we went to Golden Paramount Seafood Restaurant in Richmond for dim sum with some relatives.
The selection featured the usual fare of steamed shrimp dumplings, steamed char siu buns, steamed pork ribs with black bean sauce, pan-fried taro cake, and steamed turnip cake.
We also ordered some different dishes like fish shoulder -- that's what it's called but didn't know fish had shoulders! -- that was deep-fried and then braised, a sanitized version of stinky tofu that was hardly smelly but was deep-fried and slightly crunchy on the outside, soft inside, and a fresh bean curd sheets with bok choy.
But what really caught our attention was one of the desserts the staff were carrying around in trays from table to table -- black sesame egg tarts.
They don't look appealing being black, but the taste is pretty good, the black sesame taste combined with a slight hint of custard complete with a flaky pastry around it.
It wasn't too sweet and had a similar texture to egg custard tarts but lighter.
None of us had ever seen a dessert variation like that before which is why we had to take a picture of it and blog about it!