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ROVING RECIPES: Inside Macau’s famous egg tart

If a city could have an edible icon, it would be Macau’s egg tart. With the help of Visit Macau, Traveltalk ventures to make a tart so good you’d think you’d travelled to Lord Stow’s Bakery.



But don’t worry if you’re no baker as Macao is set to be the focal point at one of Sydney’s major consumer food festivals, the SMOOTH Festival of Chocolate.


To continue on its road to celebrating the 2018 Year of Gastronomy campaign, the Macao Government Tourism Office (MGTO) has colourfully decorated a food truck which will cater for hungry festival goers, courtesy of free plates of specially prepared Macanese delicacies.


The pop-up Taste of Macao truck will be parked in the hub of the annual Australian festival, to be held for the first time at the Sydney Showground, Sydney Olympic Park.


Once the show is over, the food truck will take to the streets of Sydney for a week of dishing out more free samples of African Chicken, Pork Chop Buns and the ever-popular Macanese egg tarts.


For three hours each day from September 3 to September 8, the truck will be parked at such CBD locations as Circular Quay, Martin Place and Central Station as well as suburban Parramatta and Chatswood.


The truck will then venture south along the motorway to Melbourne for appearances in Carlton, Federation Square, St Kilda and South Bank (September 14-18).



Courtesy of Visit Macau




  • 2kg cake flour
  • 15g salt
  • 80g sugar
  • 1L water


Butter mix:

  • 1.5kg unsalted butter
  • 200g cake flour



  • 18 egg yolks
  • 300g sugar
  • 1L whipping cream
  • 500ml milk



For the base:

  • In a mixer, mix the flour, salt, sugar and water for a few seconds
  • Remove and shape into ball. Rest ball for 30 minutes in a fridge.
  • Mix the unsalted butter with flour and roll it flat in a square shape about half an inch thick.
  • When the dough mixture has finished chilling, roll that out also in a square shape about half an inch thick.
  • Lay the butter mixture on top of the dough mixture and fold as you would puff pastry (3,4,3 folding).
  • Roll out the whole dough in 1/8 inch thickness and roll it inwards as you would a rug before storing. 
  • Place this in the fridge for 30 minutes.
  • Cut the dough into discs about half an inch thick.
  • Place into a mould.
  • Place the mounds in the fridge for 20 minutes.


For the filling:

  • In a large mixing bowl, whisk the sugar and egg yolks together and add the rest of the ingredients. 
  • Pass the whole mix through a strainer and rest for 20 minutes.
  • Pour into the bases and bake in 230 degree centigrade overn for 20 minutes until the top is slightly burnt.
  • Before serving, sprinkle with some cinnamon powder. 


Makes 30 tarts


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Published: 31 August 2018

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