The egg tart is Lisbon, Portugal.

Portuguese custard tart, also known as Portuguese egg tart, or Portuguese tart in Hong Kong and Macau, is a small, buttery pastry tart characterized by its burnt-black surface (which is the caramelization of the sugar when it is overheated). It is said to have been invented by nuns at the Convent of Geronimo in Lisbon, Portugal, in the 18th century at the latest, and became available in secular bakeries in 1837, when it became known as the Belem Tart because of the location of the store in the Belem district of Lisbon.

Expanded Information:

Tips for preserving raw egg tarts:

1. Keep the raw egg tarts in the refrigerator. Don't pour the tart water into the tart and store it separately. The tart crust can usually be kept for a longer period of time.

2, egg tart crust with mold together in the plastic box can be refrigerated for 1 week, collected in the freezer can be collected 3 to 4 months, thawed and then use.

3. Egg tart liquid is not easy to store because of the egg and milk. Seal it in a plastic box and put it in the bottom of the coldest part of the refrigerator to keep it for 3 days at most. It is best to make it according to the amount you need and not to overdo it.

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