Make Pasteis de Nata, Portuguese Egg Custard Tarts
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Date: 2022-05-22
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Comments and reviews: 6
Greg
Thank you Chef Mendes. Not personally interested in the egg custard tarts but I love your treatment of the puff pastry and using that technique to fill the tarts with the basics of a quiche. All of your little tips are appreciated. I wish more chefs were great teachers like yourself. Thank you #munchies for bringing us the best of the world.
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Thank you Chef Mendes. Not personally interested in the egg custard tarts but I love your treatment of the puff pastry and using that technique to fill the tarts with the basics of a quiche. All of your little tips are appreciated. I wish more chefs were great teachers like yourself. Thank you #munchies for bringing us the best of the world.
reply
Gabriel
The colonisers in the room can correct me, but in Brazil nata is just an old-timey word for cream, not custard. Some people still use that word (especially when making biscuits, biscoito de nata, but most of us just say creme instead. And there's no word for custard in PTBR.
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The colonisers in the room can correct me, but in Brazil nata is just an old-timey word for cream, not custard. Some people still use that word (especially when making biscuits, biscoito de nata, but most of us just say creme instead. And there's no word for custard in PTBR.
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Daryl
Some key differences between the video and the recipe. One of these is when you add the egg yolks. The recipe calls for combining the milk and simple syrup and then cooking for a bit and THEN adding it to egg yolks. He adds the yolks much earlier in the video.
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Some key differences between the video and the recipe. One of these is when you add the egg yolks. The recipe calls for combining the milk and simple syrup and then cooking for a bit and THEN adding it to egg yolks. He adds the yolks much earlier in the video.
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YourKungFuSux
my pastry chefs are always telling me to take the custard to the boil and let it cool, and i never got satisfactory results and was confused why, this is re assuring. i knew it wasnt right.
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my pastry chefs are always telling me to take the custard to the boil and let it cool, and i never got satisfactory results and was confused why, this is re assuring. i knew it wasnt right.
reply
Akuba
I love the mention of Hong Kong/China. Reminds me of my childhood eating Hong Kong style egg tarts; so incredibly delicious. Had no idea they were brought over from Portugal!
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I love the mention of Hong Kong/China. Reminds me of my childhood eating Hong Kong style egg tarts; so incredibly delicious. Had no idea they were brought over from Portugal!
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GlamGoddes101
I looove these! There are a lot of Portuguese bakeries in my area so that s where I get them, but I ve also got to try some when I visited Spain
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I looove these! There are a lot of Portuguese bakeries in my area so that s where I get them, but I ve also got to try some when I visited Spain
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