The Egg Tart is a widely loved pastry whose history in the region is traced back to Portuguese influence (Pastel de Nata). The Macau-style tart, in particular, is defined by its incredibly flaky, laminated pastry crust and a rich, silky smooth custard filling. The tart is baked at a high heat until the surface of the custard caramelizes in characteristic dark spots, creating a delightful contrast between the buttery, shattering crust and the warm, sweet, melt-in-your-mouth interior.