Portuguese Custard Tarts (Pasteis de Nata)
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Paul Green
Made the dough last night and the custard today. Put the dough cups in the freezer for 15 minutes prior to pouring the filling in. Baked them on 550 degrees for 14 minutes, waited for the trademark hot spots. Cooled for 10 minutes and then devoured them I used Fairlife Fat Free milk instead of regular milk and vanilla paste instead of extract. The custard consistency was on point and the paste made them smell sooooo good. Better than extract I think. Would definitely make these again.
reply
Made the dough last night and the custard today. Put the dough cups in the freezer for 15 minutes prior to pouring the filling in. Baked them on 550 degrees for 14 minutes, waited for the trademark hot spots. Cooled for 10 minutes and then devoured them I used Fairlife Fat Free milk instead of regular milk and vanilla paste instead of extract. The custard consistency was on point and the paste made them smell sooooo good. Better than extract I think. Would definitely make these again.
reply
Joel Costa
I'm so used to these having a little browning on top, that once I accidentally bought chocolate natas and didn't even notice. They contained some melted chocolate inside, but from outside it just looked like the burning. When I tasted them I was uber-surprised, they were delicious. I still prefer the original, but that feeling of tasting something you didn't expect at all and that was so amazing, that was glorious, and it saddens me that I won't have that again with natas.
reply
I'm so used to these having a little browning on top, that once I accidentally bought chocolate natas and didn't even notice. They contained some melted chocolate inside, but from outside it just looked like the burning. When I tasted them I was uber-surprised, they were delicious. I still prefer the original, but that feeling of tasting something you didn't expect at all and that was so amazing, that was glorious, and it saddens me that I won't have that again with natas.
reply
Darren A McCabe
I started watching your videos due to YouTube and it's wonderful suggested section. I initially thought it was a computerized voice but the more I watch the more I realised it was just you. Doesn't deter from the fact I love your work and practice what you preach. Grateful for your work. Look forward to lots from the past and more in the future. All the best. A keen Irish cook
reply
I started watching your videos due to YouTube and it's wonderful suggested section. I initially thought it was a computerized voice but the more I watch the more I realised it was just you. Doesn't deter from the fact I love your work and practice what you preach. Grateful for your work. Look forward to lots from the past and more in the future. All the best. A keen Irish cook
reply
katlady5000
I cook a vanilla bean in with the milk mixture and I don't use the lemon and cinnamon. Mine is much more Vanilla favored then this would be. Also I use and have had no trouble with frozen puff pastry dough. They are light and flaky with a nice strong vanilla favor. But this one is interesting especially the dough I want to test that out. 8: 50 he has a nice lamination on his dough.
reply
I cook a vanilla bean in with the milk mixture and I don't use the lemon and cinnamon. Mine is much more Vanilla favored then this would be. Also I use and have had no trouble with frozen puff pastry dough. They are light and flaky with a nice strong vanilla favor. But this one is interesting especially the dough I want to test that out. 8: 50 he has a nice lamination on his dough.
reply
J B
Speaking of Portuguese custard. you should try a typical dessert from southern Portugal ('Alentejo') SERICAIA; which is but a custard folded in whipped egg whites and seasoned with cinnamon. lots of cinnamon. Than it is baked into a souffle in a large clay dish. It tastes much like the custard tarts but with a a souffle texture.
reply
Speaking of Portuguese custard. you should try a typical dessert from southern Portugal ('Alentejo') SERICAIA; which is but a custard folded in whipped egg whites and seasoned with cinnamon. lots of cinnamon. Than it is baked into a souffle in a large clay dish. It tastes much like the custard tarts but with a a souffle texture.
reply
Luis Aldamiz
I only read about these a few days ago and I was: but does it actually have 'nata' (i. e. milk cream. Seems not. They look suspiciously similar to what we call here pastel de arroz (rice tart, which in my town at least has no rice whatsoever. They are not crispy though. Anyway: best pastries are custard pastries.
reply
I only read about these a few days ago and I was: but does it actually have 'nata' (i. e. milk cream. Seems not. They look suspiciously similar to what we call here pastel de arroz (rice tart, which in my town at least has no rice whatsoever. They are not crispy though. Anyway: best pastries are custard pastries.
reply
Betrys Duke
little side note, as a portuguese girl that does this a lot, there's other way of doing the custard without the sugar syrup and instead of flour you can use corn starch, it'll give a slightly different textureedit: Oh, and the dough, the more you fold the better it'll get, since you're adding more layers
reply
little side note, as a portuguese girl that does this a lot, there's other way of doing the custard without the sugar syrup and instead of flour you can use corn starch, it'll give a slightly different textureedit: Oh, and the dough, the more you fold the better it'll get, since you're adding more layers
reply
Ruby Tan
I have made the pastry for these tart differently. I think your method is better. I will definitely try making them soon. I have always enjoy your food videos: the recipes are easy to follow, the dishes comes out delicious and your comments are very entertaining. Thanks
reply
I have made the pastry for these tart differently. I think your method is better. I will definitely try making them soon. I have always enjoy your food videos: the recipes are easy to follow, the dishes comes out delicious and your comments are very entertaining. Thanks
reply
Jason Wolfgang
From my experience they work out better if instead of squashing the dough spiral up the sides you slightly flatten it a bit (spiral side up) on a floured surface and then roll it into an even circle just big enough to line the tins with.
reply
From my experience they work out better if instead of squashing the dough spiral up the sides you slightly flatten it a bit (spiral side up) on a floured surface and then roll it into an even circle just big enough to line the tins with.
reply
D33Y4
I'm not Portuguese, but these are common at bakeries in my country, because we have an extensive history with Portugal since the 1400s. This stuff is primo, and if you're not careful, may end up eating your weight in them before you realize it.
reply
I'm not Portuguese, but these are common at bakeries in my country, because we have an extensive history with Portugal since the 1400s. This stuff is primo, and if you're not careful, may end up eating your weight in them before you realize it.
reply
Add a review, comment
Other channel videos
