Lord Stow's Egg Tart is the signature product of Lord Stow's Bakery and one of Macau's most iconic pastries. It was created in the early 1990s as Andrew Stow's interpretation of the traditional Portuguese pastel de nata. The tart is made with delicate, flaky puff pastry and a rich filling based on eggs, cream, and milk, then baked at a high temperature until the surface develops its characteristic caramelized spots. Unlike the classic Portuguese version, Lord Stow's recipe combines elements of Portuguese and English pastry traditions, resulting in a creamier custard, a more pronounced buttery flavor, and a crisp, flaky crust. The tarts are handmade throughout the day and served freshly baked shortly after leaving the oven, preserving their distinctive texture and rich flavor.