The Legendary Origin of Macao's Famous Egg Tart

The iconic egg tart of Macao actually originates from a type of English tart called pastel de nata.

The Origins of Macao's Renowned Egg Tart

Many believe that the famous egg tart in Macao was brought during Portuguese colonization. However, the legendary Macao egg tart we know today was actually created by a British baker named Andrew Stow. Stow's egg tart has become an emblem of Macanese cuisine, turning Coloane island into a paradise for egg tart enthusiasts worldwide.

Visiting Stow's humble bakery today and trying a piece of his pastel de nata, inspired by English tarts with its flaky pastry crust, creamy egg custard filling, and caramelized topping, one remembers Stow even 10 years after his passing.

'He threw himself into everything and had no qualms in the kitchen,' shared Eileen, Stow's sister. 'He was like a 60-year-old in the body of a young man, which is why he never hesitated to tweak recipes to make them his own.'

Stow established the renowned bakery Lord Stow's in the central square of Coloane Island in 1989. Initially working as an industrial pharmacist, he ventured into importing business but failed. He then decided to open a bakery.

'In the 1980s, many Portuguese people came to Macao to seek opportunities in its booming economy,' explained Jason Wordie, a local historian and author of Macao – People and Places, Past and Future. At that time, egg custard tarts were sold in local bakeries with thin imported pastry crusts from Hong Kong, heavily influenced by British egg tarts but lacking in attractiveness.

The Hyatt Regency Macao hotel also served egg tarts as part of its buffet, but they were a version of pastel de Belem from Lisbon, featuring a thicker custard and added cornstarch. Deviating from Hyatt's traditional recipe, Stow created his own, eliminating cornstarch and drawing inspiration from rich British-style egg tarts. Stow handcrafted the pastry instead of using molds.

The result of blending Portuguese and British recipe styles is a tart with a more British touch – light, flaky crust, and caramel topping. The caramel topping remains true to the Portuguese egg tart version invented by 18th-century monks at the Jeronimos Monastery in Belém parish.

Stow's egg tart shops all became successful. Despite initial challenges from the Portuguese community who looked down on the hybrid pastry and Chinese people concerned about the health effects of caramel spots on the tart's surface, Lord Stow's bakery on Coloane Island suddenly gained fame.

Journalists began writing about him and his small bakery as a culinary tourist spot in Macao. In 1997, Stow opened his first shop in Hong Kong. His specially formulated egg tarts gained worldwide fame. Long queues formed for a taste of 'a piece of heaven.' Since then, Lord Stow's egg tarts have become a familiar image of Macanese cuisine.

According to Vnexpress.net

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Reference: Travel guide Mytour