At the counter a baker slides a warm tray forward and a patron reaches for a classic egg tart — a simple scene, but revealing. The crust cracks. The custard gleams. A small spoonful of preserve rests beside the tart, waiting to join the bite.That tiny addition changes perception. It brightens the custard, contrasts the buttered crust, and adds a lingering note that a plain tart alone might lack. S...More