They replaced the light and flaky layers of puff pastry -- a defining element in the Portuguese egg tart—with a denser, shortcrust casing, almost like pie crust. This helped them save time ...

The only Portuguese egg tarts I’ve tasted have been based on the Macau version, so I’m calling these Macanese pasteis de nata. From what I’ve heard from friends who have eaten them in ...

Though their basic components are similar, Portuguese and Hong Kong egg ... switched to quicker and easier shortbread casing.

A firm favourite around the world and particularly in London where there are dedicated shops to the Portuguese tart. It is a worldwide treasure – pastel de nata! Equipment and preparation ...