How Portuguese egg tarts came to be

The earliest Portuguese egg tarts came from Andrew Stow, an Englishman who, after eating PasteisdeNata, a traditional snack from Belem, a city near Lisbon, in Portugal, decided to add his own creativity to the traditional recipe and created a Portuguese egg tart using lard, flour, water and eggs, as well as British-style pastry practices.

Portuguese egg tarts, also known as Portuguese cream tarts and caramelized macchiato egg tarts. It is also known as Portuguese tart in Hong Kong, Macao and Guangdong. It is a small, creamy pastry tart, a type of egg tart, characterized by its burnt black surface. Portuguese Egg Tart (Tarte Tatin) is the most famous of the Macau snacks, with special attention to baking skills, and is very popular among diners. Ingredients are 270 grams of low gluten flour, 30 grams of high-gluten flour, 45 grams of shortening, 250 grams of flaky oatmeal, 500 ml of milk, sugar in moderation, 2 eggs.