Señor Kane Makes Pastéis De Nata (Portuguese Tarts)

🥧 The Easiest Pastéis de Nata You’ll Ever Make (No Passport Required!) 🇵🇹

Craving that crispy, creamy, caramelized magic of Portugal’s most iconic custard tart? Good news: you don’t need a plane ticket, a Portuguese grandma, or a culinary degree. In this video, Kane makes Pastéis de Nata so simple…

Aluminium Molds for Pasteis De Nata: https://amzn.to/4jXFEDq

💡 In this video, Kane goes through:
How to make his signature shortcut pastry
How to achieve a foolproof silky custard
Pro tips for that signature blistered top

Shortcut Pastry (this makes 16 tarts)
205 g Plain Flour all-purpose flour
4 g Salt
132 ml Water
~ 300 g Unsalted Butter softened, if using salted butter reduce salt to 2 g

Filling
130 g White Granulated Sugar
80 ml Water
1 Cinnamon Stick
½ Vanilla Bean sub with 5 ml vanilla extract
1 Lemon Peel
40 g Plain Flour all-purpose flour
350 ml Milk
Pinch of Salt
6 Egg Yolks

My Links:
📖 Buy Kane’s Cookbook: https://amzn.to/3YLANwQ
⏲️ My Standmixer: https://amzn.to/3GeMVAz
🛍️ Shop My Merch: https://www.tastelessbaker.com
🍩 Join My Doughnut Course: http://www.domestika.org/courses/5547/tastelessbaker

Connect with Kane on Social Media:
📸 Instagram: https://www.instagram.com/tastelessbaker/
🎥 TikTok: https://www.tiktok.com/@tastelessbaker
👍 Facebook: https://www.facebook.com/senorkane

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these little custard bastards have taken over this house like crack in the 80s this is paste dinada or Portuguese tarts as we call it here in Australia and my wife is right now in that corner injecting these directly into her veins because she is literally obsessed i don’t know what it is women seem to love these there’s flaky pastry on the outside beautiful cooked custard on the inside with a burnt top silky top i’m getting excited right now let’s make them okay to a bowl I’m measuring out 205 g of flour allpurpose flour or to you bogans out there plain flour in that we add 4 g of salt and thoroughly mix that through finally to make this dough add 132 ml of water yeah not 133 not 131 132 mix it violently until you get this nice heinous dough it should only take a few minutes and then once done boom just flip it and let it rest here for 30 minutes this will let the gluten work on its own we won’t have to touch it after 30 minutes we need to roll this dough out to a big rectangle the size is not that important did you hear that size is not that important but the girth is the thickness i want it nice and thin almost transparent without it tearing then add a nice dollop of softened butter we’ll use about 200 g of butter in total approximately like it’s it’s around how much I used spread it from edge to edge as even as possible but here’s the fun part this is a cheat code when it comes to pastry give it a little slice here give it another slice here then here then here then pick a side and fold the bottom corner over the middle this is where you can stretch and make it even then fold the top corner over the one you just folded then fold all of them into the middle fold the bottom one up then the top one again then repeat to the final side bottoms up then fold the top one that’s it you got like eight layers here wrap it in some plastic wrap and place it into the fridge for 15 minutes we’re just going to let that cool down let the butter do its thing after 15 minutes generously place some flour onto your board believe me if you don’t put flour will start sticking and you don’t want those problems roll out another big rectangle until it is nice and thin cut the edges off to form a nice looking rectangle lather the butter all over the dough then from the long side tightly roll up the dough until you get this big and swirly log this is forming the buttery layers and that shape to make your crack tarts pinch the seam shut and use the surface to close it up sometimes at the end it’s not even and some people cut it off i say them we don’t do that we squish them in and yes it’s a little knobbyby but it doesn’t matter because we’re going to cut them off and use them inside the mold anyway and now unless your fridge can handle a big long dangly log cut it into two wrap it in plastic wrap and place it into the fridge for a minimum of 2 hours i actually like the way it turns out the way it feels and the way it tastes after about 8 hours but I’m not going to stop you if you’re hungry you’re hungry okay so that is the pastry done it’s in the fridge we let that wait now it’s time to make the custard this is my jar of egg whites i always have high hopes to use these for something like making a meringue or something but they just live in here forever until I throw them out we need to separate six egg yolks from the whites so do this by cracking the eggs and use your hands to seieve the whites through your fingers and toss the egg yolks into the bowl then give those a little whisk and we put them aside for now okay now we’re going to go onto the sugar syrup which is a part of the custard this part is so so important it helps with the flavor the texture that shiny glaze you get when you burn it on top it’s important we’re going to start with white sugar 130 g to be exact 80 ml of water half a vanilla bean scraped and the skin added in as well if you don’t want to use a vanilla bean no problem just do whatever the you want since you don’t give a about following recipes if you don’t have a vanilla bean or don’t want to use one use 5 ml of vanilla extract throw in a nice cinnamon stick or 1 teaspoon of ground cinnamon a couple slices of a lemon peel and while you’re here might as well squeeze in a little bit of that lemon juice heat that over medium heat for 5 to 10 minutes and do not stir do not stir it will bubble it will thicken up and everything will come together nicely it’s so sticky but it’s not liquid nor a syrup yet now you can give it a little stir then put it aside for now the cool down will actually thicken the mixture new pot here we have 350 ml of milk 40 g of flour and a pinch of salt now you must stir continuously over medium heat we do not want this to burn after a few minutes it will thicken and it will go from this white color to this like pale yellowy color off-white let’s call it off-white it will also start to stick at the bottom that’s why stirring is important otherwise it could potentially burn and turn into these clunky bits of kaka it is now scolded and thick pour some into the egg yolks while stirring this is called tempering the eggs and then pour them back into the pot then get the sugar syrup that we’ve placed aside and pour that in as well while whisking now we’re going to strain it to receive to get any clunky bits out and this will also catch the additions which I actually like to place back into the custard for optimal flavor we cover with plastic wrap with the wrap touching the custard so a skin does not form in the fridge then we place them into the fridge for a minimum of 2 hours again about 8 hours tastes better now 1 hour before you get them out I want you to preheat your oven preferably to the highest setting now for my oven the best results came out when I used the top element only at 260° C or 500° F i don’t use convection or fanforced because it just seemed to have cooked the pastry before the custard and we didn’t get the burn spots now once everything has had their rest we get it out of the fridge we cut these 1 to 2 cm discs and then we place them into the molds these are aluminium molds which I got off Amazon which are totally worth it you can use a muffin tray don’t recommend it up to you but the link is in the description for these molds so you place them into the mold like this and then you squish it with your thumb then rotate the mold while pushing the pastry against the edges of the mold to form a very nice cup like this pour in your custard about 2/3 full don’t overfill them they will overflow place them on a tray put them in the oven 10 to 15 minutes there won’t be any activity at the start but eventually it’ll puff up like this i activate the bottom element as well to make sure that there’s heat coming from the bottom removed them from the oven and allowed them to cool for 15 minutes eating them while hot extremely bad idea me and the wife did it our tongues were all night and how pretty are these things make sure you hit them with a bit of cinnamon then fire away look at this custard silky smooth no curdling no problems just straight up velvety goodness and the pastry is flaky especially for my little shortcut pastry method and now it’s time for me to indulge now when you get addicted to these things don’t come to me with the blame i’m simply a taste tester blame the Portuguese if you enjoyed this video like subscribe and have a good day