What's the difference between Portuguese egg tart and egg tart?

Portuguese egg tart, also known as Portuguese cream tower and caramel macchiato egg tart, is called Portuguese egg tart in Hong Kong, Macao and Guangdong. It is a kind of small cream pastry pie, which is characterized by its black surface (caramel color after excessive heating of sugar). 1989, the Englishman Andrew Stow brought Portuguese pies to Macau. After switching to English cream stuffing and reducing the amount of sugar, they immediately attracted many people and became a famous snack in Macao, the most representative of which was Milktar's egg tart.

Egg tart is a western-style pie with egg paste as filling. Taiwan Province Province is called the Egg Tower, and "Egg tart" is a transliteration of the English word "tart", which means a pie with exposed stuffing (a pie whose back is covered by a pie crust and a sealed stuffing); Egg tart is a "tart" with egg paste as filling. The method is to put the cake crust into a small round pot-shaped cake mold, pour in the egg liquid mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer. At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Many restaurants in China SAR also have egg tarts (small egg tarts).

Difference:

Egg tart skin is the practice of Chinese pastry. With butter, the appearance is smoother and more complete, and the method is simpler. Egg tarts are made of eggs, water and sugar, and the stuffing tastes like stewed eggs in Cantonese desserts.

Portuguese egg tarts and tarts are western-style pastry skins, which are layered like a thousand layers of cakes. Egg tart water is made of eggs, milk, sugar, cream, etc. Because caramel is added, it will have a mottled dark surface when baked.