The transnational Macanese egg tart

MacauThe egg tart may be the perfect example of a truly transnational and international food! Egg tarts are pretty simple in their perfection, baked egg custard in a flaky pastry shell. Egg tarts are a big part of Macanese cuisine, and expanded later in Hong Kong and China. Macau was a former colony of Portugal. The egg tart was supposedly invented at Lord Stow’s on the island of Coloane in Macau. The tarts are related to the Portuguese Pastel de Nata an egg tart that is something of a national institution.

The tarts were introduced to Hong Kong in the 1940s through tea houses called cha chaan teng, which are known for their extensive selections of snacks and treats. Today, in Hong Kong and Taiwan you can even get Egg Tarts from KFC.

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One major differentiation between a Macanese egg tart and a regular egg tart is that the Macanese varieties have a layer of caramelized sugar on top. You can get these little treats for a steal at many bakeries around town. We got this tart above for only $0.95 at Richwell Market in Chinatown – where you can get both plain and Macau-style tarts. For a taste of Macau via Portugal, China and Hong Kong, that’s a pretty good deal.

Richwell Market
1835 S Canal St

Chicago, IL 60616

2 Comments

Filed under World Eats

2 responses to “The transnational Macanese egg tart

  1. Now I know what the difference of the Macanese and the Portuguese egg tart, although I still think there is slight taste difference – but both is a burst of exciting flavors.

  2. Pingback: Dim Sum Extravaganza at Dolo | Eating The World

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