Pastel de Nata (Portuguese Custard Tarts) are so delicious it’s hard not to keep eating them! With buttery crispy shells on the outside and creamy custard on the inside, Pastéis de Nata are one of the most delicious treats in the world! #natas #custardtarts #pasteldenata
Ingredients for the pastry dough:
240 g (2 cups) all-purpose flour
1/2 teaspoon salt
177 ml 3/4 cup water
250 g (2 stick) butter
Ingredients for the syrup:
120g (1/2 cup) sugar
75 ml (1/4 cup + 1 tbsp) water
2 cinnamon sticks
4 strips lemon rind
Ingredients for the custard base:
6 egg yolks
40 g (1/3 cup) all-purpose flour
125 ml (1/2 cup) milk
250 ml (1 cup) milk
5 ml (1 tsp) vanilla extract
VIDEO CHAPTERS
00:00 – How to make Portuguese Custard Tarts / Pastel de Nata
00:15 – How to make the dough for Portuguese Custard Tarts / Pasteis de Nata
04:27 – How to make the Custard for Portuguese Custard Tarts / Pasteis de Nata
06:09 – How to Shape, fill and bake the Portuguese Custard Tarts / Pasteis de Nata
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We show you how to make Portuguese pastes deata the insanely delicious custard Tarts Bella Baxter eats in the movie po thanks natas truly are so delicious that you won’t be able to stop eating them add allpurpose flour to a large mixing bowl add salt and mix with your
Fingers add water and mix again until Incorporated now mix with a wooden spoon or with a mixer if you have one it will take about 5 minutes with the spoon sprinkle a generous amount of flour on the counter transfer the dough and flip to cover both sides with flour then
Flatten it to form a rough Square cover and let rest for 15 minutes you can make your life easy in bu puff pastry but the natas are just not the same this is the result you get by making your own dough sweet puny yummy hey you can even hear it after 15
Minutes cover with flour and slide a wide scraper underneath to push in more flour which makes it easier to lift now gently roll out the dough adding more flour as you go to prevent sticking roll out the dough to form a square of roughly 16x 16 don’t try to make a
Perfect square this is dough not math brush the flow off the dough gently with a very light brush we used a high fat unsalted butter the butter must be very soft add a third of the butter now spread it around in little Pats over 2/3 of the surface
Smooth it over the surface of the dough as gently as you can leave a border of about a/ in around the outside with the scraper push flour under the side with no butter to unstick and lift more easily fold the third with no butter over the middle third of your square
Like this it doesn’t need to be perfect but stretch it over as well as you can lightly brush off the flour again push the flour under again and fold over the remaining Third to unstick push flower under all the sides with your scraper fold inwards to halfway from one side then fold over again to make it easier to lift and rotate and open natas were created by Monks at a monastery in Lisbon Portugal and the monks used the egg whites to St to the
Clothing it was common for the monks to use the leftover egg yolks to make pastries thanks to them we enjoy natas open and sprinkle more flour then roll out to 16x 16 Again use a knife to pop any air Bubbles brush off the flour again and add the the second thir of the butter to 2/3 of the surface of the dough gently spread it around again leaving a 1in border at the edge repeat the process press in the flow with a scraper fold halfway over and brush off the
Flow push more flour in with your scraper and fold over again then fold into three to rotate and unfold now we’ll do this one last time I promise open roll out pop any air bubbles brush again and roll out into a 16×16 Square this time place pots of butter
All over the dough and spread around leaving a/2 in border trim the edges into a more perfect square you can use these leftover pieces to make Tarts too lift the side closest to you with a scraper and tightly roll the dough if you’re finding this video helpful
Give us a like And subscribe to our Channel we really appreciate your support once you’ve rolled all the way trim both edges then cut in half you can add these to the other remaining pieces to make more Tarts wrap the pieces separately in plastic wrap refrigerate for at least 2 hours but preferably
Overnight now it’s time to make the custard add sugar to a small pot followed by water and two cinnamon sticks peel four strips of rind from a lemon and add these to the pot this will give just a hint of flavor as you’ll only boil the mixture a very short time
Place the pot on high heat once the mixture is at a rolling boil the syrup is ready set aside to cool separate six egg yolks from the whites like this be sure to wash your hands first In a mediumsized bowl add flour then milk and whisk until all the lumps are dissolved in another pot bring milk to a gentle boil once boiling remove and immediately add to the bowl with the flour and milk whisking while you pour pour this mixture into the same pot
On medium low whisk while heating until the mixture thickens immediately remove once thickened and whisk for another minute let cool for 5 minutes then add the egg Yolks whisk to combine then add the syrup with the cinnamon sticks and lemon rind then a teaspoon of vanilla extract combine and strain into a measuring cup you won’t need to measure anything but this way it will be easier to pour preheat the oven to Mega hot we put
Ours as high as it goes this will give the natas that charred look and will make the pastry nice and crispy now we’ll prepare the pastry shells the dough has been refrigerated for at least 2 hours preferably overnight cut each of the two pieces into 12 small equal
Pieces look you can see all the buttered layers these are going to be so good grease a shallow muffin tin with butter when you add the dough pieces press from the middle outwards and up the sides to form the shells like this carefully pour in the custard using a spoon to catch any
Drips the shells should almost but not quite full bake for 8 to 9 minutes until nicely charred some people like to sprinkle their natas with cinnamon or icing sugar but we prefer ours playing oops our smoke alarm went off these turned out perfectly let the Tarts cool down for a few minutes then
If you can serve them warm they’re most delicious that way but of course they also taste incredible when Cooled yummy yum y it’s no wonder the Guardian newspaper included natas in its list of the top 50 things to eat in the world
1 Comment
"This is dough not math" lol, look super yummy!