Pastry ยท Baked
Portuguese Egg Tart
Photo via Pexels/Unsplash โ free for commercial use
Macau's now-famous version was actually invented by a British pharmacist-turned-baker in 1989, reworking the original Lisbon recipe.
A flaky, layered pastry shell is filled with egg custard and baked at high heat until the top caramelizes into dark, blistered spots.
Why it's made this way: Baker Andrew Stow adapted Portugal's pastel de nata for Macau's Portuguese community in the late 1980s, becoming a defining export.
Roughly what's in it
230kcal
4gprotein
22gcarbs
14gfat
Estimated per typical street-vendor portion โ not lab-tested.
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Part of World of Street Food โ 690 dishes from 118 countries.
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