英语翻译.....

澳門葡撻的始祖，1989年已開業，它改良傳統葡撻用豬油製造的方法，增加蛋黃和忌廉的份量，蛋漿又加入奶油，令葡撻更鬆脆而香甜軟滑。

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XXX, opened in 1989, is the founder of Portuguese Tart in Macau. They improve the traditional method of using lard in tart making by increasing proportion of egg yolk and cream. Moreover, they add cream/buter into egg pulp to make the tarts more crispy, sweet, soft and smooth.