Country 053 – Malta (Malta Bake Shop)


Location
: 3256 Dundas Street West, Toronto
Websitehttps://www.facebook.com/maltabakeshopltd/

Though Malta Bake Shop has a pretty decent selection of Maltese pastries, I think it’s safe to say that pastizzi is their claim to fame (they even sell frozen versions of them to a few dozen supermarkets across the GTA).

They have a few different varieties, but when I went they had two: beef and peas, and cheese.

There’s really not a lot to pastizzi; it’s a diamond-shaped pastry, with the aforementioned fillings wrapped in a delightfully flaky dough.

It’s really the pastry itself that makes this so amazing: it’s crispy, flaky, buttery and perfect.  It’s similar to Greek-style phyllo pastry, but it’s done perfectly.  It’s the type of pastry perfection that can only be done by people who have been making the same thing for many, many years, and have clearly mastered their craft.

The fillings were tasty as well, though the beef and peas was the superior of the two.  The cheese (ricotta) wasn’t bad, but it was a bit underseasoned, and a little eggy for my tastes.

I should also note that these things are ninety cents each, which is insanely cheap for something so delicious.

Country 047 – Portugal (Nova Bakery & Pastry)

nova
Location
: 3635 Cawthra Road, Mississauga
Websitehttp://www.novabakery.ca/

I really like egg tarts — in theory.  They’re actually a lot like millefeuille, in that they should be amazing but very rarely are thanks to the ravages of time.  That crispy, flaky crust?  Maybe I’ve just been exceedingly unlucky in a lifetime of eating egg tarts, but I don’t think I’ve ever had one where the crust wasn’t soggy to a certain extent.

I wanted the one from Nova to be different, but right on the first bite — when I struggled to get my teeth through the once-crispy, now-chewy crust — I knew it was game over.

Still, the custardy filling was satisfying enough to make this worth eating regardless.  Amazingly creamy, dense but not too dense, and with a mild lemony zip to cut through the richness, it was probably one of the better egg tarts I’ve had.

I’d be more upset about the sodden crust, but since I’ve literally never had one of these things where the crust was perfect, I’m just going to assume that’s a pipe dream.  I’d either have to go to a bakery where they sell so many egg tarts that they’re constantly pumping out new ones (i.e. fly to Portugal), or I’d have to camp outside of a bakery and grab one the minute they open.

I don’t think either option is going to happen any time soon, so soggy crust it is.