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Do you like egg tarts? Egg tarts were first created at the Jerónimos Convent, a historic convent in Lisbon, Portugal.  
The nuns there would use egg whites to stiffen their habits (their head coverings), and there were always yolks left over. To make use of the remaining egg yolks, they started making egg tarts, a new type of dessert.  
The nuns passed on their recipe to the first baker at the Belem Bakery where the egg tarts became popular. Every single day, 20,000 to 30,000 egg tarts are sold in this 170 year old bakery. They only have one item on their menu: egg tarts!  
People all around the world visit Portugal, Macao and Hong Kong for egg tarts. But, their egg tarts are all a little different. Portugal's egg tarts are known for their crispy texture from using pastry dough. Macao’s egg tarts are also crispy. Even though Macao is physically closer to Hong Kong, their egg tarts are more similar to Portugal's, most likely because it was a Portuguese colony in the past. Hong Kong uses a tart dough, so their egg tarts have a texture close to that of a soft cookie.