A Macau egg tart has three parts: the shell, the custard and the char. The shell is made from layers of buttery flaky pastry - similar to croissant dough - that shatters pleasantly when you bite through it. Inside sits a smooth, wobbly egg custard that is just sweet enough. And on top, the custard is slightly caramelised or charred in the oven, giving it dark golden patches and a slightly smoky-sweet flavour.
The famous 'Lord Stow's Bakery' on Coloane Island is credited with helping make the Macau egg tart famous around the world. An English baker named Andrew Stow adapted the Portuguese recipe in the 1980s, and the result became so popular that people flew from Hong Kong and mainland China just to queue for a bag of fresh tarts. The bakery still exists today.
The Macau egg tart is quite different from the Hong Kong egg tart, which has a shortcrust pastry shell and a smooth, evenly coloured custard filling. Tasting both side by side is a fun way to notice how the same basic idea can turn into two completely different foods depending on the tradition and technique used.
Today, Macau egg tarts are baked every morning in bakeries across the territory. They are best eaten warm, within an hour of coming out of the oven, when the pastry is still crisp and the custard still slightly trembles. Locals often eat them as a morning snack with a cup of milk tea.