Portuguese Egg Tart is a famous snack in Macau.

Portuguese Egg Tart, also known as Portuguese Cream Tart and Caramelized Macchiato Egg Tart, belongs to a kind of egg tart. Known as Portuguese tart in Hong Kong, Macau and Guangdong, it is a small, buttery pastry tart characterized by its burnt black surface (which is the caramelization of sugar after it has been overheated).

In 1989, the Englishman Andrew Stow brought Portuguese tarts to Macau, changing the filling to English custard and reducing the amount of sugar, and they immediately became a famous snack in Macau, most notably Milktar's egg tarts.

The origin of Portuguese egg tarts:

Relieved to have been invented by nuns at the Convent of Geronimo in Lisbon, Portugal, in the 18th century, the tart was first sold in 1837 in a secular bakery in Lisbon's Belem district, where it was known as Belem Tart.

The earliest Portuguese egg tarts came from an Englishman, Andrew Stow, who, after eating Pasteis de Nata, a traditional pastry from Belem, a city near Lisbon, in Portugal, decided to add his own creativity to the traditional recipe and opened Andrew's Bakery on Coloane Island, Macau, in 1989, where he created the popular Portuguese egg tarts using lard, flour, water and eggs, as well as British-style pastry practices. The popular Portuguese Egg Tarts were created using lard, flour and eggs, as well as British pastry practices.

Portuguese egg tarts (Portuguese tarts) are the most famous of Macau's snacks, with special attention to baking techniques. It is very popular among diners.