Egg tarts are very popular in Southern China, particularly in Hong Kong and Macau. Egg tarts were introduced to Macau via Portuguese merchants who brought the popular Pastel de Nata recipe with them when they settled in Macau. Over time, this recipe became the famous egg tart that is still eaten in many Asian countries.
It is normal to find egg tarts at bakeries, street vendors and grocery stores.
A custard tart baked in a flaky puff pastry shell is often served straight from the oven. If you buy them cold or wait to eat them, you would traditionally throw them into the oven or a toaster oven to heat up again and brown the top. They tend to be sweet and eggy tasting, but you can find variations on the flavour depending on where you are.