Because it's an egg tart created from a recipe for traditional Portuguese dim sum, it's called Portuguese egg tart.

British Andrew Stow, who was in Portugal and ate traditional sweets from the cities around Lisbon, added his own creativity to the traditional recipes, using lard, flour, water and eggs, as well as British-style pastry practices, to create the popular Portuguese egg tarts.

Opening Andrew's Bakery in Coloane, Macau in 1989, Andrew's Bakery uses lard, flour, water and eggs, as well as British-style pastry practices, to create the popular Portuguese egg tarts. 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.

Eating notes:

The egg tart consists of two parts, the tart crust and the filling, the former made of flour, sugar, butter, etc., and the latter made of milk, sugar, eggs and so on. During the baking process, a variety of substances in the raw materials interact with each other to produce alcohols (aromatic flavor), aldehydes (fruity and creamy) and ketones (milk flavor) and other substances, giving the tart a fascinating flavor. At the same time, the fat and protein in the egg yolk and milk react with sugar in a variety of chemical reactions to produce an attractive color.

Egg tarts add a lot of butter and sugar during the production process, making them a high-sugar, high-fat, high-calorie food. Generally speaking, eating one egg tart accounts for 10% of your daily energy needs, and you need to walk for about an hour to consume it, so it is recommended that you don't eat more than two egg tarts a day, and that you reduce your intake of staple foods and other high-fat foods.

Reference: People's Daily Online - Don't eat more than two egg tarts a day