Portuguese egg tart from Macau, China, also known as Portuguese cream tart, caramel macchiato egg tart, and Portuguese tart in Hong Kong and Macao, is a small cream pastry pie and is a type of egg tart. It is characterized by a burnt black surface (caramelized when sugar is overheated). In 1989, the Englishman Andrew Stow brought the Portuguese tart to Macau. After switching to British custard filling and reducing the amount of sugar, many people came to it and it became a famous snack in Macau.

The earliest Portuguese egg tart comes from the British Andrew Stow. After eating Pasteis de Nata, a traditional snack in Belem, a city near Lisbon, in Portugal, he decided to add his own creativity to the traditional recipe, so in 1989 Andrew's Bakery opened on Coloane Island in Macau, using lard, flour, water and eggs, as well as British pastry methods, to create the popular Portuguese egg tarts. Portuguese egg tarts (Portuguese egg tarts) are the most famous snacks in Macau, and special attention is paid to baking techniques. Very popular among diners.