Portuguese custard tarts are not very sweet. The filling is nice and light, and the pastry is so crispy that it shatters as you bite through it. It is one of those treats that has a long history and tradition attached to it. But as you may have noticed this channel is about the baking process itself and not about history. So, don’t be mad at me my Portuguese friends. This is just my interpretation of this delicious little pastry.
📖 Get the recipe ➡️ https://www.chainbaker.com/pasteis-de-nata/
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22 Comments
📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ https://www.youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join 🌾 Support the channel on Ko-Fi ⤵️ https://www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ https://www.flickr.com/groups/chainbaker/
Not sure vanilla is used traditionally. Portuguese didn’t have any vanilla producing territories… lemon or orange peel though would be acceptable
Just made it yesterday, it was really good👍 But man it was too sweet to me I would go for like 80 or 60 g of sugar..
LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit.
Thank you so much for sharing this amazing recipe – 'now' I might actually be willing to make them. You're my baking hero teacher! ❤
Oh!!! Great recipe!!
Congrats! – I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.
Dough is 65% hydration, before incorporating butter.
This was a gift, thank you. Your videos are wonderful and your recipes are without drama and they work, which can not always be said for many of the other channels. I love your tutorials they explain the how and why. I have baked for years with success but you have helped me understand the process better and have wiped away some of the misinformation that is so often supplied as fact.Thank you!
Have you done sausage rolls? I did search, but couldn't seem to find anything. Would this dough be good for sausage rolls?
Great recipe
Now I will love to see your take on sfogliatella, it has a similar method to this pastry
i was listening to the video and was mildly amused at 8:24 😀
They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.
Do you have a plan to show how to make croissant?
Thank you for your videos. I've finally been having fun in the kitchen again because of you.
This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.
I make mine with cream, everyone swears it's the best they've tasted😂
Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.
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I have been looking for a good recipe for these for a long time!
Hi- tried and my custard was great going into oven but had curdled once baked- any tips?
Great results! Thank you 🎉
One of my favorite places in Macau was a bakery that made these. The would make, if I remember correctly about 2,00 a day and always sold out.