Hi! John.....I'm going to start on making this recipe right now...but can I use a vanilla syrup by Torani for this recipe...since I have it...so I dont have to do sugar and water....if so, how much cps do I use?
Hi Chef John, I’m Portuguese and I can assure you that you showed us the correct way to make Pastéis de Nata. Before we eat them, we use to put a little bit of cinnamon powder on top of each tart. Very well done. I’m so happy to see the Portuguese cuisine in your channel. Greetings from your follower ❤️
For the dough: 1 cup all-purpose flour 1/4 teaspoon kosher salt 1/3 cup cold water Note: adjust with more flour or water to achieve what’s shown in the video 1 stick (4 ounces) very soft, high-quality unsalted butter For the sugar syrup: 3/4 cup white sugar 1/4 cup plus 1 tablespoon water 1 cinnamon stick (or 1/4 teaspoon ground) zest from 1 lemon For the custard base: 1/3 cup all-purpose flour 1/4 teaspoon kosher salt 1 1/2 cups milk 6 large egg yolks 1 teaspoon vanilla extract - Bake tarts at 550 F. for 12 minutes or until the pastry is browned and bubbly, and the tops start to blister and caramelize.
Thank you so much for the recipe. I just got back from an 18-day vacation and ate a lot of Pasteis de Nata pastries. No matter where I purchased them, they were delicious. My favourites ones were purchased in Belém. Un délice a faire rêver!
I've done other "turns" - with Danish pastry, croissants & brics - and have to say how nice to have a shelf in your fridge where you can set a whole baking tray. Usually mine is propped on top of a mustard bottle, a jam jar & a head of iceberg.
Up high in the middle, then quickly trails off to a mumble at the end of every sentence. That's why I have to turn on the caption every time I watch his video! LOL
Its so weird, I came back from Portugal yesterday, having discovered and fallen in love with the Pastéis de Nata, and the very next day, this comes up! Thank you chef John!!
Lovely to know that the world enjoys the recipes of my country. Despite the liberties you have taken Chef John your recipe is not far from what it is supposed to be. Love from Portugal to food wishes.
Thank you, second attempt was perfect, had to roll the dough out a little thinner to make it crunchy . And boy, that was über crunchy! My son, who is a pastry chef, said "it was amazing"
Oh my gosh you’re bringing me back to my childhood. I took it for granted. My best friends family was Portuguese. I had these all the time when I was a kid! I never knew how much work went into it. Yes they are amazing! 👌
great job john i grew in newark big population of portuguese i've been eating these for 40 years they finally made it to the west coast the tree ring marks in pastry r unique & you got it perfect
Dude, look at what you make me do. since I watched your video, I can't stop myself from baking. Now because of you I'm the baker of the house. Thank you for sharing your knowledge.
I bought one of these today from my local bakery and it was the best custard tart I have ever eaten in my life. Feather light pastry. Creamy, thick, warm custard. INCREDIBLE. I LOVE YOU PORTUGAL.
I love these! I'm Portuguese. It's customary to serve them with powdered cinnamon on the side to be sprinkled on top, instead of cooking the custard with a cinnamon stick (at least as far as I know, I guess maybe because not everyone likes cinnamon). These pastries pair well with coffee, or with anything, and by themselves they are divine to enjoy. It's a perfect treat, super delicious, just the right amount of sweet, with a good contrast between the crispy shell and the light & smooth custard. Some people like to eat the custard first with a spoon and then the shell, a bit naughty but it's really good and indulgent that way :D
@@Tea_Ball I'm not sure about that but I can say they don't taste particularly lemony, in fact usually I don't notice any lemon in them. So I rather think the lemon peel is probably thrown into it after turning off the fire, and it just sits there for a while to give a bit of flavour, then it's removed.
6:46 The reason to boil most of the milk separately is once you add the flour to the mixture, then you need to stir it while heating, or it will stick on the bottom of the pan, and may burn. That can take a while, and, say you are making four liters of milk, you can imagine how long you’ll be stirring. And you can’t just add the flour to the hot milk. So you mix the flour only to part of the cold milk, while the rest of that you can boil separately, saving your muscles, and your time.
Many years ago I would buy Portuguese Custard Tarts in Rosentenville, Johannesburg from a Portuguese bakery. They were one of my most favorite things. I moved away. Recently, I came across Food Wishes and custard tarts. I was so excited, I rushed to my husband Holger, and told him about these tarts. I told him they were like nectar from the gods. He said he would make some for me. I was thrilled as puff pastry needs to be made right. He made 4 batches at the same time. They turned out perfect. He rested the pastry overnight and left out the eggs (we are vegetarians). The smell and the texture was heaven sent. Thank you so much for this recipe, I never did know how they were made. What an absolute treat. At any party they will be first to go. Your explanation is easy to follow. Thank you so very much. Pauline, Free State, South Africa.
Portuguese 100000% approved. Recommend trying "carne de porco à alentejana" pork cubes marinated in red pepper paste fried in lard with cubed fried potatoes and clams in shell. 😊
@@probablynotdad6553 there are 2 ways: the clams are always in shell but you can steam them seperatly in water to take out the sand of it. Or you leave them alive in clean salted water for half a day for them to filter on their own, And them dump them in the meat while its cooking and let it steam in the fatty sauce so they can absorb all of the wonderful flavours with the pan/pot closed with the lid.
I've been making these for a while in a sneaky plan to impress my professional baker sister... They are really incredible, and this summer she is going to be blown away by your fantastic recipe. Thank you @Food_Wishes!
Hi Chef John. I have lost count on how many times I've created these gorgeous tarts. Thank you for your incredible recipe. I gave my Portuguese neighbour six tarts and they said my tarts are the best she's ever eaten here in Canada, outside of Portugal 😊
P.S. I just took a moment to read all the other comments which I don't usually do, it is simply amazing how everyone on this channel absolutely adores you. I thought it was just me you are my go-to guy for good common sense recipes and methods but I'm not ashamed to admit that quite often if I'm having a really shity day just watching one of your videos and your dorky sense of humor makes me smile thank you very very much Chef John
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 texture edit: Oh, and the dough, the more you fold the better it'll get, since you're adding more layers
I’m Portuguese, you rocked the Pastel de Natas. I’ve made them but never attempted the crust I’ve always used puff pastry. I’m excited to use your recipe they look delicious and authentic. Muito obrigado 🙏🏻
Are used my butane torch to finish, because my Toaster oven only goes to 475. I cook this for 45 minutes. It is an outstanding recipe, and I didn’t seem to notice the difference with the orange. I have made this at least a half dozen times so far testing the recipe. Chef John you are the absolute best
I'm a fair to middling baker, but I've always been a little afraid of tackling laminated pastry (something about all the pounding of hard butter, never daring to let it get warm while you're working with it, etc). With this demonstration though, you've removed some of the fear factor. And I've always thought the tarts themselves looked heavenly! So I'm going to be trying this soon. Thanks, Chef!
I think the technique for these is different from croissants etc. because you want the flaky pastry to be dense and not as airy. I believe this is why using warm butter works, when it wouldn't be acceptable to croissants.
@@SpaghettiToaster The best I've been able to figure out, I think you've got it exactly right. And I don't think anything "puffy" or airy would work for these tarts. Now, for the record, I want to add that I took the plunge and made these tarts a few nights ago. I followed the recipe and method as close to exactly as I could. And granted, the process was fussy and fiddly and messy... but they were SO DELICIOUS (and so incredibly worth the mess), I could hardly believe they came out of my own oven!
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.
Oh my god! I used to live in London and there was a staff cafe near where I worked that sold these. I was addicted to them but never thought I would be able to find them in the states! Now I can make my own. Thank you Chef John! 💗
I followed this recipe and made these myself just today! I LOVE the taste of these delicious tarts! I will be making these again. Thanks Chef and thank you Portugal!!
Hello from Lisbon Portugal! Thank you for respecting my country's cuisine. Very precise recipe. I like them a little more"burned" on top, perhaps if your oven has a top grill just give them 3 or 4 minutes (?). As for the powdered sugar and cinnamon: only Belém Pasteís de Nata take that, but the custard cream in those is different, and it's a well kept secret! But it all depends on your taste. It's a simple pastry, my moto is keep it simple. Best wishes from Lisbon! PS- Very important Pasteís de nata are the only pastry allowed to Diabetes Type 2 , within reasonable amounts! And also the less fattening (very little grease and very little sugar serving). PPS - The recipes in Portuguese cookbooks indicate vanilla pod, instead of essence.
So delicious! I was amazed how well they came out, especially as I found getting the dough into the pan in the right way a bit tricky…but ALL my guests absolutely loved them! Definitely be doing this one again and next time, it will definitely be a double batch! Thank you chef John.😊
This is an amazing dessert and yours look as portuguese as they can get! Kudos! According to my portuguese history teacher mom, portuguese treats are often yolk based because the egg whites were used to starch clothes, so there's that. You should really check the Pastel de Santa Clara, which is amazingly delicious as it is beautiful.
My sister and l stayed one week in Lisbon and one week in Porto last December, besides being beautiful the Xmas lights and fairs were everywhere! Our favorite place for these delicacies was Mantequeiras in Lisbon. And believe me, we tried quite a few spots. Will make this recipe for sure, it is the best explanation l found. Thank you
Thank you for sharing this! I had this once many years ago, but I never knew what they were called. One of my high school teachers had brought these in to share with the class because he wanted us to try his favourite desert. Really brought back some memories with this one. Thanks again!
One of the best parts of travelling through Portugal a few years ago was sampling the 'local' version of this. We may have gained a few pounds in Lisbon alone. Obrigada!
This is my favorite show since Julia Childs French Chef. This pastéis de nata is looking as good as the ones made in Belém , Portugal. I watched my Grandma and great auntie making it dozen of times but never leaned. They didn’t believe a male should learn how to cook. Maybe that’s why I liked Julia Child and Jacques Pepin so much. Now, Chef John is direct to the point and has a good sense of humor. Love this channel.
I am Portuguese and I love pastéis de nata. Since I live in another country and cannot get them, I usually wait until someone is traveling from there and asks me, “Do you want anything from Portugal ?” Me, “Pastéis de Nata, pleeeeeeeeease !” 😊😊😊😊 Thank you for showing the world how to make this beautiful pastry. Would you also show us how to make rissois de camarão ? I tried that but messed the dough up.
My Portuguese heart is happy! I love these with a bit of cinnamon on top, and I often eat the custard with a spoon before tucking into the pastry... I found it interesting that you mentioned eating them warm, as the only place I’ve ever done so is in a famous factory in Lisbon where they’re made. A word of advise, if you pig out on these and they’re warm, interesting things will happen to your insides. Just a friendly warning 😅
@Doctor Drywell Haha, fair enough :D My father is already confused by the fact that Londoners approach me on the street to approve of my hair, imagine if I told him it's also approved in Canada! Best of lucks with this recipe, I hope it's a success. Make your nan proud!
Chef John I have a very Special and Delicious "Food Wish": Since I am part Polish just like You ( You mentioned that in Your Bigos video ) and I've been living in Kraków in Poland for 4 years now I would Love to watch Your take on the Traditional Polish Christmas beetroot Soup "Barszcz Czerwony" 🇵🇱🍽️🎄 Thank You for making the World a Happier and more delicious place ❤️ Cooking is an Act of Love
@Ruslan Polishchuk I'm not sure, I'm here for US military reasons. I don't get to go into town a lot. Also as soon as I walk into a restaurant they have English menus ready. I do like oven baked pierogi. What are some dishes you recommend me trying? So far I've mainly only had pizza as there is like 900 pizza places within 5km.
Chef John already did a version of beet soup (Borscht) here... foodwishes.blogspot.com/2012/09/beef-borscht-you-really-cant-beat-this.html Perhaps someone can chime in if this is fairly accurate for a Polish version? I know several countries have variations.
How sweet is that lovely dough? I'm looking at this and thinking of all kinds of fillings as possibilities... maybe a creamy crab something or chicken, mushrooms and cream cheese or... lots of lovely things. Not that the custard doesn't look just amazing, but my mind is wandering.
Hi R. McBride..I've been "daydreaming" about all the possible savory fillings I'd love to play around with...Maybe we should go to Chef John's website straight away to determine the amount of sugar used in this beautiful buttery pastry crust...I'm thinking about a filling of bleu cheese, walnuts, garlic & sundried tomatoes, or coming up with something using brie & cranberries...& our lists could go on & on..."Happy Cooking" to you... *: )*
In the Portuguese bakery around the corner, they make these and fill them with beaten egg, some ham, tomato, and mushroom. Like an omelette-quiche thing, it's awesome! They also have them with pulled chicken which seems braised in some kind of tomato-based sauce, also good.
I just tried this recipe and it worked out great :3 the dough is crispy and buttery but not at all sweet. It's a good vehicle for getting stuff into your mouth
These custard cakes are so good it’s unreal! When I was rolling the dough I used too much butter and it smooshed out of the fold, but I kept going, and the flake was still pulled off 👌 my oven only goes up to 500 but it still worked just had to keep them in for about 20 mins
I had the same problem. The recipe calls for 1 stick of butter to be used a third at a time. Problem is, if you use one third of the butter, and its very soft, it will smoosh out of the side. Either the recipe calls for too much butter OR use frozen butter, grated, for more control. Otherwise butter is just going everywhere.
Hi there, I'm Portuguese and I love them, I can never get enough of the (Pasteis De nata) love, love, love them, thanks for sharing the recipe with us, I am sure going to try and hope it will come like yours, awesome
The monks, in their capacity as missionaries, popularized this dessert in China - you can find delicious "custard tarts" in any Chinese pastry shop (in your local Chinatown). I've been trying to find a recipe for these, but all the ones I could find were in Portuguese, so thank you for a version I can understand! (And I have a large pan that makes 24 cupcakes!)
Portuguese egg tarts are richer than Chinese custard tarts. The oriental version does not use cream and the pastry is generally made with lard. However, both are delish but given the choice, I always pick the Portuguese version.
I've always been fond of the Chinese tarts. But the first time I saw the Portuguese version, I realized that the missionary monks must have brought their recipes with them to Asia (look up the origin of Japanese panko bread crumbs). I make pastry with lard myself, for various uses, so I don't have a problem with that. But, yes, the Chinese version uses water instead of milk (although I've also seen them made with coconut milk).
Ever wondered why bread in Japanese is "Pan" and in Chinese is "Pao"? By Treaty Of Tordesillas, the world was split into Spanish and Portuguese. The Spanish Missioners were in Japan first, so the Portuguese Missioners went to China and left their imprints there too. By the way, the Germans came to Asia Later and taught the people how to brew beer. Asahi, Tsingtao etc. For taste I agree with His Sibling.
The crispy lightly sweet crunch to the creamy Nata, mmm! My grandma made these tasty pastries. She would tell me how quickly the pastries would sell at the family shop in Brazil. 🇧🇷🇺🇸🇵🇷🍾🙏 Happy Thanksgiving and Thank you for sharing!
My grandma from the UK made these for me. She called them custard puddings and put a couple of raspberries or blueberries on top just before serving. Great recipe.
I went to Portugal years ago and it is my favorite country. seafood, beaches, andI Lisbon: it is what living in Quebec City would be like if it had warm summer climate, and a larger ocean…In Portugal the locals gather in large coffee houses on a Sunday’s and eat these with Coffee. I’m glad I found a recipe that was easy to make.
i am friends with a portuguese family in town for a couple of years now. and the mom makes these once a week and what can i tell you, half of them are usually mine :D
have been making these for years and never attempted the pastry part myself!! thank you for this so much. in paris soon and can't wait to have them fresh from my favorite portuguese spot :)
Hello sir, Great channel....with great recipes. I have tried few of them and turned out great (gets me something to do). You make it easy. Will try out this one. Thanks.
Thank you Chef John for posting this recipe I *LOVE* Portuguese tarts! We have a Portuguese bakery around the corner from my apartment & these little tarts cost a *fortune!* So knowing how to make them is going to save me so much money this Christmas. Thank you! 😄💖😁
Retired to Portugal 18 months ago and within weeks became totally addicted to these things, always with an Espresso coffee of course....the usual way to eat them in here. Must say, yours look amazing...and sound good too :)
omg, i made these the other day, and gave them to my best buds to try. they devoured them. kudos to you for your beautifully instructive video. it made me feel comfortable trying my hand for the very first time with making dough of any kind, let alone laminated dough. i would say that this is my new favorite pastry, EVER. So good. wish i could post pics for you to see.
Fantastic! If you want some other portuguese recipes, i recommend starting with "bacalhao com natas", "bacalhau à lagareiro", "polvo à lagareiro" and "pasteis de tentugal". Thank me later!
IChef, I have contributed to at least 39 of the 1.9 million views of this video and will making these next week to fulfil a culinary of a friend and baking bucket list of my own! This is one of the first videos I ever saw of yours and one of the most satisfying on so many levels! Muchas Gracias, Chef John, y Via Con Dios!
Hi Chef, the best of this recipe are the measures, the right amount. I've got the pastry in the freezer and tonight I'll prepared the custard for the new year. All my best wishes.
I was supposed to follow another recipe that I've been rewatching over the week, then decided to watch Chef John's, on impulse decided to follow this instead. Just finished the dough, chilling in the fridge right now, and gonna be cooked tomorrow. So far, gonna share some suggestions seeing as how mine went: 1) Chef John said to use super soft butter, but I think room temp butter that still holds a teeny bit of resistance to touch works good. I had my butter out the fridge for over an hour and thus, living in a tropical country, became toooo soft. I was already hesitating to use it in that almost goopy state, but went with it anyway and yeah..... keep that butter in a softly spreadable, very slightly cool/cold state. Also, prevent from spreading the butter all the way to the edges just like chef john said. 2) Get those air pockets out before spreading the dough after the folds! As with my butter's state, it dialed up the air pocket problem from "not supposed to happen" to "sht, it's happening". As I was rolling out the dough after the first set of folds, i forgot to pat it down to let trapped air out, so the air pockets left inside just made the butter shoot itself out, and boy was it a mess. Decided to chill the dough and the remaining butter for 30 minutes before the second rolling. 3) Again, butter farting out through some air pockets left, mess everywhere, went with it anyway, but this time, I slammed it in the freezer for 30 minutes for that sure chill. Had better luck this time in rolling it out. 4) I spread the last third of the butter, and had bits of problem in rolling the dough into a cyliner. Again, it's really that butter. Keep it as cool and spreadable as possible, because an extremely soft butter would make the cyliner shaping almost impossible. It would just slide and push towards the butter instead of actually being able to roll in itself. This might apply to how it would normally be, but i doubt it would be as troublesome as mine, lol. Will update and reply on how it turns out tomorrow. The custard isn't that hard to make, so the only thing to worry about so far is the tart shell. Oh, and also the cooking time which I'll wing with 16 or 18-20 minutes because 230°C max temp. oven, haha.Wishing myself luck.
Update: 1) Everything all worked out in the end, and oh boy, was it one of the most delightful things I've experienced in baking-- to see those layers puff up in the oven! Ah, soooo great! 2) My oven's max temp was 230°C so it took around 23 minutes for it to brown and have those "burnt" top layer of the custard, though i would have preferred at least 25 or 27 minutes for that maximum crunch. Custard was also freaking great. 3) As i was working the dough in the muffin pan, butter just started oozing out and melting, which was quite frustrating and kinda scary, but it all worked out in the end. For those living in tropical countries like me, i suggest that after cutting the dough log into little discs (after an overnight rest in the fridge), put it back in the refrigerator and take only one disc out at a time to work with. That way they won't be too melty at room temp while you work on the other discs. If the butter is just melting and oozing out as you form the tart shells, you can use a small piece or cut of cling wrap and place it over the dough you're shaping so your fingers won't be covered in melting butter. After all your tart shells are formed, put it back into the fridge of the freezer for atleast 30 minutes before pouring in the custard. And off you bake. It's honestly really really good, and all the hardwork is all worth it.
I love your presentation. You have a soothing voice...I'll be trying these. They look delicious. Thank you. I'll be making these for my precious mother for mother's day 😍
Check out the recipe: www.allrecipes.com/Recipe/269064/Portuguese-Custard-Tarts-Pasteis-de-Nata-2/
My playlist is way too big now. Just need one just for your videos. "Chef John"
you have to put cinnamon powder on it just before eating and go with an espresso
Lefsa
Hi! John.....I'm going to start on making this recipe right now...but can I use a vanilla syrup by Torani for this recipe...since I have it...so I dont have to do sugar and water....if so, how much cps do I use?
The website says 1/4 cup during the custard base part, but should say 3/4 cup.
I was just in Portugal two weeks ago. I ate my body weight in these, and don't regret a thing.
You are my god.
Chris Hawkins...You're sure my kind of traveling companion & dear friend... *: )*
Same. Was literally eating them every day, becauze you just cant get enough :D
I wish i could dive into a sea of these egg tarts. love love love
I think I love you
I'm Portuguese and you did these justice, well done chef! Obrigada :)
It's amazing to see portuguese recipes here 😊 obrigada chef. John
Ana Moreira nao e nada
@@stephaniecrow147 ?
É verdade sim senhor.
@@duartelourenzo Legal!
Hi Chef John, I’m Portuguese and I can assure you that you showed us the correct way to make Pastéis de Nata.
Before we eat them, we use to put a little bit of cinnamon powder on top of each tart.
Very well done. I’m so happy to see the Portuguese cuisine in your channel. Greetings from your follower ❤️
Not everybody add cinnamon - I don't !!
@@reginaneves3691 I don't do it either since the time I breathed it in and felt like dying.
I don't add cinnamon because it overpowers the milky taste of the cream, which I love the most.
Paula Figueiredo x
I thought they had some cream in the custard tho?
For the dough:
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/3 cup cold water
Note: adjust with more flour or water to achieve what’s shown in the video
1 stick (4 ounces) very soft, high-quality unsalted butter
For the sugar syrup:
3/4 cup white sugar
1/4 cup plus 1 tablespoon water
1 cinnamon stick (or 1/4 teaspoon ground)
zest from 1 lemon
For the custard base:
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups milk
6 large egg yolks
1 teaspoon vanilla extract
- Bake tarts at 550 F. for 12 minutes or until the pastry is browned and bubbly, and the tops start to blister and caramelize.
Hey thank you very much for that! Do you know if I can use cornstarch instead of flout?
@@sol-zn3njno, you can’t
1 stick of butter is 1/2 cup.
Thank you so much for the recipe. I just got back from an 18-day vacation and ate a lot of Pasteis de Nata pastries. No matter where I purchased them, they were delicious. My favourites ones were purchased in Belém. Un délice a faire rêver!
I've done other "turns" - with Danish pastry, croissants & brics - and have to say how nice to have a shelf in your fridge where you can set a whole baking tray. Usually mine is propped on top of a mustard bottle, a jam jar & a head of iceberg.
Hahahahah.. Same!!
Ditto
True story lol
😄
For anyone who has not tried, set your Chef John video to 3/4 or half speed and enjoy the voice of a drunken angel!
Oh my so funny. Half speed he sounds like the happiest drunken angel ever. O lololololol
Lmfao "chef joooooohn"
Spider I didn’t even know I could do that
😂😂😂
Omfg hahaha
The way he talks is so funny and makes me smile :) his voice goes up high in the middle of every sentence 🤣
Peacy Such a BIZARRE way of talking!!
I find it super annoying! Love the video, though.
I think he read his kids too many bedtimes stories. lol
Up high in the middle, then quickly trails off to a mumble at the end of every sentence. That's why I have to turn on the caption every time I watch his video! LOL
I am actually laughing
Its so weird, I came back from Portugal yesterday, having discovered and fallen in love with the Pastéis de Nata, and the very next day, this comes up! Thank you chef John!!
Lovely to know that the world enjoys the recipes of my country.
Despite the liberties you have taken Chef John your recipe is not far from what it is supposed to be.
Love from Portugal to food wishes.
Thank you, second attempt was perfect, had to roll the dough out a little thinner to make it crunchy . And boy, that was über crunchy!
My son, who is a pastry chef, said "it was amazing"
Here in Portugal we really like to eat them with a bit o Cinnamon powder on top and a nice hot expresso. The perfect mix!
had the opportunity to live in Portugal for 3 years, a late morning cafe with this pastry was such a great way to start the day
Nowinder "Espresso"
That sounds SO good!
ProjectPT sounds good 👌
Sounds too good to be true!
Oh my gosh you’re bringing me back to my childhood. I took it for granted. My best friends family was Portuguese. I had these all the time when I was a kid! I never knew how much work went into it. Yes they are amazing! 👌
great job john i grew in newark big population of portuguese i've been eating these for 40 years they finally made it to the west coast the tree ring marks in pastry r unique & you got it perfect
Dude, look at what you make me do. since I watched your video, I can't stop myself from baking. Now because of you I'm the baker of the house. Thank you for sharing your knowledge.
After all, as baker of the house you're the caretaker of the souse.
Just had them in Belem, Lisbon . One of the most amazing thing I put inside my mouth.
I bought one of these today from my local bakery and it was the best custard tart I have ever eaten in my life. Feather light pastry. Creamy, thick, warm custard. INCREDIBLE.
I LOVE YOU PORTUGAL.
I love these! I'm Portuguese. It's customary to serve them with powdered cinnamon on the side to be sprinkled on top, instead of cooking the custard with a cinnamon stick (at least as far as I know, I guess maybe because not everyone likes cinnamon).
These pastries pair well with coffee, or with anything, and by themselves they are divine to enjoy.
It's a perfect treat, super delicious, just the right amount of sweet, with a good contrast between the crispy shell and the light & smooth custard.
Some people like to eat the custard first with a spoon and then the shell, a bit naughty but it's really good and indulgent that way :D
I just watched Somebody Feed Phil on Netflix. He was in Portugal. It is a wonderful place. He highlighted these yummy treats.☺️
Is cooking the lemon zest customary as well?
@@Tea_Ball I'm not sure about that but I can say they don't taste particularly lemony, in fact usually I don't notice any lemon in them. So I rather think the lemon peel is probably thrown into it after turning off the fire, and it just sits there for a while to give a bit of flavour, then it's removed.
@@yikes7607 oooh! cool, thank you! :D
I just made this and it came out really nice. I'm getting compliments from my loved ones. thank you chef john
6:46 The reason to boil most of the milk separately is once you add the flour to the mixture, then you need to stir it while heating, or it will stick on the bottom of the pan, and may burn. That can take a while, and, say you are making four liters of milk, you can imagine how long you’ll be stirring. And you can’t just add the flour to the hot milk. So you mix the flour only to part of the cold milk, while the rest of that you can boil separately, saving your muscles, and your time.
Many years ago I would buy Portuguese Custard Tarts in Rosentenville, Johannesburg from a Portuguese bakery. They were one of my most favorite things. I moved away. Recently, I came across Food Wishes and custard tarts. I was so excited, I rushed to my husband Holger, and told him about these tarts. I told him they were like nectar from the gods.
He said he would make some for me. I was thrilled as puff pastry needs to be made right. He made 4 batches at the same time. They turned out perfect. He rested the pastry overnight and left out the eggs (we are vegetarians). The smell and the texture was heaven sent. Thank you so much for this recipe, I never did know how they were made. What an absolute treat. At any party they will be first to go. Your explanation is easy to follow. Thank you so very much.
Pauline, Free State, South Africa.
Portuguese 100000% approved. Recommend trying "carne de porco à alentejana" pork cubes marinated in red pepper paste fried in lard with cubed fried potatoes and clams in shell. 😊
Ana Moreira yup, great dish. But remember, all we make is “Portuguese chicken” ;)
Ana Moreira That is my all time favorite dish. With Popsiche rolls to soak up the juice.
oh my effing gosh that sounds delicious.....
Are the clams also fried?
@@probablynotdad6553 there are 2 ways: the clams are always in shell but you can steam them seperatly in water to take out the sand of it. Or you leave them alive in clean salted water for half a day for them to filter on their own, And them dump them in the meat while its cooking and let it steam in the fatty sauce so they can absorb all of the wonderful flavours with the pan/pot closed with the lid.
I've been making these for a while in a sneaky plan to impress my professional baker sister... They are really incredible, and this summer she is going to be blown away by your fantastic recipe. Thank you @Food_Wishes!
"...and as always enjoy!" Makes me smile every time. Thank you Chef John!
Hi Chef John. I have lost count on how many times I've created these gorgeous tarts. Thank you for your incredible recipe. I gave my Portuguese neighbour six tarts and they said my tarts are the best she's ever eaten here in Canada, outside of Portugal 😊
P.S. I just took a moment to read all the other comments which I don't usually do, it is simply amazing how everyone on this channel absolutely adores you. I thought it was just me you are my go-to guy for good common sense recipes and methods but I'm not ashamed to admit that quite often if I'm having a really shity day just watching one of your videos and your dorky sense of humor makes me smile thank you very very much Chef John
as a portuguese guy, i'm filled with joy and pride watching you bake these! well done!!
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 texture
edit: Oh, and the dough, the more you fold the better it'll get, since you're adding more layers
I went ICK when I saw him using flour as well.
Cornstarch in the custard or both dough and custard? Is that a dumb question... lol
@@nikkid1102 in the custard :)
For the custard, Is it a 1:1 ratio for the replacement of corn starch instead of all purpose flour
Thanks Bea Duke, I tried corn starch in the custard..so good! Obrigado :)
I’m Portuguese, you rocked the Pastel de Natas. I’ve made them but never attempted the crust I’ve always used puff pastry. I’m excited to use your recipe they look delicious and authentic. Muito obrigado 🙏🏻
Are used my butane torch to finish, because my Toaster oven only goes to 475. I cook this for 45 minutes.
It is an outstanding recipe, and I didn’t seem to notice the difference with the orange. I have made this at least a half dozen times so far testing the recipe.
Chef John you are the absolute best
This is a childhood favorite of my husband’s - so glad to have found this video and recipe so I can make it for him
I'm a fair to middling baker, but I've always been a little afraid of tackling laminated pastry (something about all the pounding of hard butter, never daring to let it get warm while you're working with it, etc). With this demonstration though, you've removed some of the fear factor. And I've always thought the tarts themselves looked heavenly! So I'm going to be trying this soon. Thanks, Chef!
I think the technique for these is different from croissants etc. because you want the flaky pastry to be dense and not as airy. I believe this is why using warm butter works, when it wouldn't be acceptable to croissants.
@@SpaghettiToaster The best I've been able to figure out, I think you've got it exactly right. And I don't think anything "puffy" or airy would work for these tarts. Now, for the record, I want to add that I took the plunge and made these tarts a few nights ago. I followed the recipe and method as close to exactly as I could. And granted, the process was fussy and fiddly and messy... but they were SO DELICIOUS (and so incredibly worth the mess), I could hardly believe they came out of my own oven!
(I also think I'll just keep buying frozen pastry when I need puff LOL)
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.
550 degrees?! Wow!
Oh my god! I used to live in London and there was a staff cafe near where I worked that sold these. I was addicted to them but never thought I would be able to find them in the states! Now I can make my own. Thank you Chef John! 💗
I followed this recipe and made these myself just today! I LOVE the taste of these delicious tarts! I will be making these again. Thanks Chef and thank you Portugal!!
Stop criticizing the way this chef talks and concentrate on what he is cooking. He is doing a great job👍👍👍
Finally my food wish came true 😭 these are my favourite!!!!
I’ll have to try it! People seem to love it!
But the basic dough has only flour, salt and water (before the butter adding process). Is this any tasty at all?
Hello from Lisbon Portugal! Thank you for respecting my country's cuisine. Very precise recipe. I like them a little more"burned" on top, perhaps if your oven has a top grill just give them 3 or 4 minutes (?). As for the powdered sugar and cinnamon: only Belém Pasteís de Nata take that, but the custard cream in those is different, and it's a well kept secret! But it all depends on your taste. It's a simple pastry, my moto is keep it simple. Best wishes from Lisbon!
PS- Very important Pasteís de nata are the only pastry allowed to Diabetes Type 2 , within reasonable amounts! And also the less fattening (very little grease and very little sugar serving).
PPS - The recipes in Portuguese cookbooks indicate vanilla pod, instead of essence.
I was in Lisbon this summer, and watching them prepare dozens of these pastries a minute was mesmerizing.
So delicious! I was amazed how well they came out, especially as I found getting the dough into the pan in the right way a bit tricky…but ALL my guests absolutely loved them! Definitely be doing this one again and next time, it will definitely be a double batch! Thank you chef John.😊
Like this guy. He sounds happy.
This is an amazing dessert and yours look as portuguese as they can get! Kudos! According to my portuguese history teacher mom, portuguese treats are often yolk based because the egg whites were used to starch clothes, so there's that. You should really check the Pastel de Santa Clara, which is amazingly delicious as it is beautiful.
To be honest, any portuguese dessert is a great option. Lots of yolks, lots of sugar!
I dated a Portuguese girl for years and am kind of sad that I was so young and dumb at the time that I never really explored much of her culture.
I have always heard that the yolks were left over because the whites were used to clarify the port wine.
@@probablynotdad6553 Aww thats so sweet and contrite. I am sure she would be flattered to hear you say that. (or ahem, _type_ that lol)
God bless!
Egg tarts are one of my favorite desserts of all time. This looks amazingggg.
"You are after all the hieronymite of what tastes right" 😂 That's the best one so far ❤️
I made these and they were terrific. Lots of work though. Worth it. Thks for the recipe.
My sister and l stayed one week in Lisbon and one week in Porto last December, besides being beautiful the Xmas lights and fairs were everywhere! Our favorite place for these delicacies was Mantequeiras in Lisbon. And believe me, we tried quite a few spots. Will make this recipe for sure, it is the best explanation l found. Thank you
Thank you for sharing this! I had this once many years ago, but I never knew what they were called. One of my high school teachers had brought these in to share with the class because he wanted us to try his favourite desert.
Really brought back some memories with this one. Thanks again!
One of the best parts of travelling through Portugal a few years ago was sampling the 'local' version of this. We may have gained a few pounds in Lisbon alone.
Obrigada!
Pasteis de Nata are delicious and they are everywhere here in Brazil as well. Thank you for another excellent recipe, chef John!
Not everywhere. I live in Porto Alegre-RS and they don't have pastéis de belém :-(
This is my favorite show since Julia Childs French Chef.
This pastéis de nata is looking as good as the ones made in Belém , Portugal. I watched my Grandma and great auntie making it dozen of times but never leaned. They didn’t believe a male should learn how to cook. Maybe that’s why I liked Julia Child and Jacques Pepin so much.
Now, Chef John is direct to the point and has a good sense of humor.
Love this channel.
We had these in Portugal. One of the highlights of our trip....really and it was a great trip!
I am Portuguese and I love pastéis de nata. Since I live in another country and cannot get them, I usually wait until someone is traveling from there and asks me, “Do you want anything from Portugal ?” Me, “Pastéis de Nata, pleeeeeeeeease !” 😊😊😊😊
Thank you for showing the world how to make this beautiful pastry.
Would you also show us how to make rissois de camarão ? I tried that but messed the dough up.
I'm not a cake fan generally, but I got hooked on these in Portugal last year. I will have to give these a try.
They are addictive. Thank God they are common here in Sao Paulo, Brazil! 🙌🤣
My Portuguese heart is happy! I love these with a bit of cinnamon on top, and I often eat the custard with a spoon before tucking into the pastry... I found it interesting that you mentioned eating them warm, as the only place I’ve ever done so is in a famous factory in Lisbon where they’re made. A word of advise, if you pig out on these and they’re warm, interesting things will happen to your insides. Just a friendly warning 😅
@Doctor Drywell Thanks :)
@Doctor Drywell funnily enough, my mother's from Santa Maria and my father's from the Continent.
@Doctor Drywell Your hair is just a buzz away from coolness :D (Fun fact, my islander mother approves of it, my Continental father not so much...)
@Doctor Drywell Haha, fair enough :D
My father is already confused by the fact that Londoners approach me on the street to approve of my hair, imagine if I told him it's also approved in Canada!
Best of lucks with this recipe, I hope it's a success. Make your nan proud!
In Brazil we also eat warm.
I’m Portuguese and Brazilian and this is spot on!! Thank you for the recipe!
@foodwishes I made these multiple times and they come out perfect each time. These are delicious! And my Asian family loves them! Thank you.
Used to live in Mozambique and had these all the time from the cafe down the road. Thank you for the wonderful video x
"And if your really good at this, you won't have any air bubbles..Wich is why I have air bubbles" lol😂😂
Omg....painful in every way
You're
Chef John I have a very Special and Delicious "Food Wish": Since I am part Polish just like You ( You mentioned that in Your Bigos video ) and I've been living in Kraków in Poland for 4 years now I would Love to watch Your take on the Traditional Polish Christmas beetroot Soup "Barszcz Czerwony" 🇵🇱🍽️🎄 Thank You for making the World a Happier and more delicious place ❤️
Cooking is an Act of Love
Hello, from Torun, PL! I don't speak polish, but I'm here for a year. I tried to learn a little, but it's crazy difficult.
@Ruslan Polishchuk I'm not sure, I'm here for US military reasons. I don't get to go into town a lot. Also as soon as I walk into a restaurant they have English menus ready. I do like oven baked pierogi. What are some dishes you recommend me trying? So far I've mainly only had pizza as there is like 900 pizza places within 5km.
Chef John already did a version of beet soup (Borscht) here...
foodwishes.blogspot.com/2012/09/beef-borscht-you-really-cant-beat-this.html
Perhaps someone can chime in if this is fairly accurate for a Polish version? I know several countries have variations.
My favorite chef. Thank you for your wit and your love for teaching your grateful audience.
Your inflections are putting me to sleep. Pure asmr
How sweet is that lovely dough? I'm looking at this and thinking of all kinds of fillings as possibilities... maybe a creamy crab something or chicken, mushrooms and cream cheese or... lots of lovely things. Not that the custard doesn't look just amazing, but my mind is wandering.
There is no sugar in the dough. It looks like you could use the dough as a substitute for docked puff pastry with a few more turns.
Hi R. McBride..I've been "daydreaming" about all the possible savory fillings I'd love to play around with...Maybe we should go to Chef John's website straight away to determine the amount of sugar used in this beautiful buttery pastry crust...I'm thinking about a filling of bleu cheese, walnuts, garlic & sundried tomatoes, or coming up with something using brie & cranberries...& our lists could go on & on..."Happy Cooking" to you... *: )*
Good to see another experimenter :D I love trying new stuff in the kitchen
In the Portuguese bakery around the corner, they make these and fill them with beaten egg, some ham, tomato, and mushroom. Like an omelette-quiche thing, it's awesome! They also have them with pulled chicken which seems braised in some kind of tomato-based sauce, also good.
I just tried this recipe and it worked out great :3 the dough is crispy and buttery but not at all sweet. It's a good vehicle for getting stuff into your mouth
Thank you for the recipe. these were the best pastries I've ever tasted in my life!!!!!!! truly bucket-list- worthy!!!
John you can stir the mixture if you want! You are after all the Juan Mata of preparing the custard for your Nata
Snip Snap Doggo Juan Mata is Spanish. But it was a valiant attempt!!
@@cdb5001 The nationality doesn't matter does it? I thought it just had to rhyme :/
Snip Snap Doggo I mean if you want the extra style points, it does matter!
I think you don't know how Juan Mata is, and indeed he is from Spain.
Wow! You prove once again, diners take much for granted! Chef John, you are THE best!
My absolute favourite! I had these in Lisbon everyday on vacation, made them for myself on my birthday , perfection! My new birthday tradition😋
These custard cakes are so good it’s unreal! When I was rolling the dough I used too much butter and it smooshed out of the fold, but I kept going, and the flake was still pulled off 👌 my oven only goes up to 500 but it still worked just had to keep them in for about 20 mins
Hh?
I had the same problem. The recipe calls for 1 stick of butter to be used a third at a time. Problem is, if you use one third of the butter, and its very soft, it will smoosh out of the side. Either the recipe calls for too much butter OR use frozen butter, grated, for more control. Otherwise butter is just going everywhere.
@@asphaltrox cold grated butter is brilliant
20 minutes in total? how long we have to keep this cake in the oven?
My Man! Love these things. Pretty much the only link I have to my heritage in Portugal are these beauties
Pastéis de nata! Portuguese pastry at its best, as usual. Centuries of yummy experience. What can we say? Just taste it and beg for more! 😊😍
Hi there, I'm Portuguese and I love them, I can never get enough of the (Pasteis De nata) love, love, love them, thanks for sharing the recipe with us, I am sure going to try and hope it will come like yours, awesome
Hello chef John. I am portuguese and you've made them perfectly. What we do after is sprinkle them with cinnamon. Mmmmmmmm
The monks, in their capacity as missionaries, popularized this dessert in China - you can find delicious "custard tarts" in any Chinese pastry shop (in your local Chinatown). I've been trying to find a recipe for these, but all the ones I could find were in Portuguese, so thank you for a version I can understand! (And I have a large pan that makes 24 cupcakes!)
Portuguese egg tarts are richer than Chinese custard tarts. The oriental version does not use cream and the pastry is generally made with lard. However, both are delish but given the choice, I always pick the Portuguese version.
I've always been fond of the Chinese tarts. But the first time I saw the Portuguese version, I realized that the missionary monks must have brought their recipes with them to Asia (look up the origin of Japanese panko bread crumbs). I make pastry with lard myself, for various uses, so I don't have a problem with that. But, yes, the Chinese version uses water instead of milk (although I've also seen them made with coconut milk).
look up lord stowe bakery, he invented the macau's portugese egg tarts
or a Chinese KFC, pretty consistent quality!
Ever wondered why bread in Japanese is "Pan" and in Chinese is "Pao"? By Treaty Of Tordesillas, the world was split into Spanish and Portuguese. The Spanish Missioners were in Japan first, so the Portuguese Missioners went to China and left their imprints there too. By the way, the Germans came to Asia Later and taught the people how to brew beer. Asahi, Tsingtao etc. For taste I agree with His Sibling.
The crispy lightly sweet crunch to the creamy Nata, mmm! My grandma made these tasty pastries. She would tell me how quickly the pastries would sell at the family shop in Brazil. 🇧🇷🇺🇸🇵🇷🍾🙏 Happy Thanksgiving and Thank you for sharing!
My grandma from the UK made these for me. She called them custard puddings and put a couple of raspberries or blueberries on top just before serving. Great recipe.
I just got home from portugal and i ate plenty of these. Love them. I will definetly make some.
I went to Portugal years ago and it is my favorite country. seafood, beaches, andI Lisbon: it is what living in Quebec City would be like if it had warm summer climate, and a larger ocean…In Portugal the locals gather in large coffee houses on a Sunday’s and eat these with Coffee. I’m glad I found a recipe that was easy to make.
i am friends with a portuguese family in town for a couple of years now. and the mom makes these once a week and what can i tell you, half of them are usually mine :D
have been making these for years and never attempted the pastry part myself!! thank you for this so much. in paris soon and can't wait to have them fresh from my favorite portuguese spot :)
What's the name of that favourite spot?
What dough do you use ?
Moxie Beast ASMR what a coincidence! I’m in Warsaw, and about to hit up my favourite Malaysian restaurant!!
Hello sir,
Great channel....with great recipes. I have tried few of them and turned out great (gets me something to do). You make it easy. Will try out this one.
Thanks.
Be careful out there in Paris ... Its not Paris anymore.
Thank you Chef John for posting this recipe I *LOVE* Portuguese tarts! We have a Portuguese bakery around the corner from my apartment & these little tarts cost a *fortune!* So knowing how to make them is going to save me so much money this Christmas. Thank you! 😄💖😁
In Portugal they cost like 1€ each
@@carob-cake JOANA???? LMAO
25 to 50 cent a piece at the supermarket
@@AnamyTH Hahahaha I knew I would find you here xD
@@Archihuman Not in Sydney Australia Mate. More like $3.50 a pop.
Oooo! I love how they sizzled when they came out of the oven!
Retired to Portugal 18 months ago and within weeks became totally addicted to these things, always with an Espresso coffee of course....the usual way to eat them in here. Must say, yours look amazing...and sound good too :)
You’re the funniest and smartest chef I know)
Love your sense of humour) and your incredible recipes!
OMG just tried it and it came out delicious!
could not get my custard creamy enough, too thick
“And there I go again stirring this up for no apparent reason” 😆 lol
He's got a great sense of humor. Looks delicious!
I know he sounds really funny
Hehe
Your voice is so pleasant. It goes up after each sentence and makes you seem so happy. I would be happy too if I was about to eat that too.
omg, i made these the other day, and gave them to my best buds to try. they devoured them. kudos to you for your beautifully instructive video. it made me feel comfortable trying my hand for the very first time with making dough of any kind, let alone laminated dough. i would say that this is my new favorite pastry, EVER. So good. wish i could post pics for you to see.
Fantastic! If you want some other portuguese recipes, i recommend starting with "bacalhao com natas", "bacalhau à lagareiro", "polvo à lagareiro" and "pasteis de tentugal". Thank me later!
As a nata lover I'll thank you now!!
“And more importantly, eat another one.” I’m sold!
Genaeve yes!
Adoro essa receita! Obrigada!
I like the way you talk and you’re funny as well.
The intonation in your voice is as addictive as your recipes.........
IChef, I have contributed to at least 39 of the 1.9 million views of this video and will making these next week to fulfil a culinary of a friend and baking bucket list of my own! This is one of the first videos I ever saw of yours and one of the most satisfying on so many levels! Muchas Gracias, Chef John, y Via Con Dios!
You’re just too funny! I love a man who can cook and make me laugh!
lord,,me too
After all, you are the Eric Estrada of how you make your Pasteis de Nata.
We Have A Winner! (Even though it's actually Erik Estrada).
@@FIREBRAND38 You are correct. Thanks!
Dwayne Wladyka Erik Estrada is not Portuguese. But we won’t hold that against him ;)
DEEEHH HE IS
Sebastien he’s American, unless you’re Donald Trump, as his parents were from Puerto Rico.
More Portuguese Recipes Please!
sopa de cenoura ou bolo de bolacha
Pastéis de Santa Clara!
Feijoada!
@@panathasg13 Feijoada brazileira is better
@@sergioreinert why is it better than the portuguese feijoada?
Hi Chef, the best of this recipe are the measures, the right amount. I've got the pastry in the freezer and tonight I'll prepared the custard for the new year. All my best wishes.
I made this at home and all I have to say is
thank you for this recipe. It was delicious.
I was supposed to follow another recipe that I've been rewatching over the week, then decided to watch Chef John's, on impulse decided to follow this instead. Just finished the dough, chilling in the fridge right now, and gonna be cooked tomorrow. So far, gonna share some suggestions seeing as how mine went:
1) Chef John said to use super soft butter, but I think room temp butter that still holds a teeny bit of resistance to touch works good. I had my butter out the fridge for over an hour and thus, living in a tropical country, became toooo soft. I was already hesitating to use it in that almost goopy state, but went with it anyway and yeah..... keep that butter in a softly spreadable, very slightly cool/cold state. Also, prevent from spreading the butter all the way to the edges just like chef john said.
2) Get those air pockets out before spreading the dough after the folds! As with my butter's state, it dialed up the air pocket problem from "not supposed to happen" to "sht, it's happening". As I was rolling out the dough after the first set of folds, i forgot to pat it down to let trapped air out, so the air pockets left inside just made the butter shoot itself out, and boy was it a mess. Decided to chill the dough and the remaining butter for 30 minutes before the second rolling.
3) Again, butter farting out through some air pockets left, mess everywhere, went with it anyway, but this time, I slammed it in the freezer for 30 minutes for that sure chill. Had better luck this time in rolling it out.
4) I spread the last third of the butter, and had bits of problem in rolling the dough into a cyliner. Again, it's really that butter. Keep it as cool and spreadable as possible, because an extremely soft butter would make the cyliner shaping almost impossible. It would just slide and push towards the butter instead of actually being able to roll in itself. This might apply to how it would normally be, but i doubt it would be as troublesome as mine, lol.
Will update and reply on how it turns out tomorrow. The custard isn't that hard to make, so the only thing to worry about so far is the tart shell. Oh, and also the cooking time which I'll wing with 16 or 18-20 minutes because 230°C max temp. oven, haha.Wishing myself luck.
Update:
1) Everything all worked out in the end, and oh boy, was it one of the most delightful things I've experienced in baking-- to see those layers puff up in the oven! Ah, soooo great!
2) My oven's max temp was 230°C so it took around 23 minutes for it to brown and have those "burnt" top layer of the custard, though i would have preferred at least 25 or 27 minutes for that maximum crunch. Custard was also freaking great.
3) As i was working the dough in the muffin pan, butter just started oozing out and melting, which was quite frustrating and kinda scary, but it all worked out in the end. For those living in tropical countries like me, i suggest that after cutting the dough log into little discs (after an overnight rest in the fridge), put it back in the refrigerator and take only one disc out at a time to work with. That way they won't be too melty at room temp while you work on the other discs. If the butter is just melting and oozing out as you form the tart shells, you can use a small piece or cut of cling wrap and place it over the dough you're shaping so your fingers won't be covered in melting butter. After all your tart shells are formed, put it back into the fridge of the freezer for atleast 30 minutes before pouring in the custard. And off you bake. It's honestly really really good, and all the hardwork is all worth it.
Bom trabalho chef 😊
I love your presentation. You have a soothing voice...I'll be trying these. They look delicious. Thank you. I'll be making these for my precious mother for mother's day 😍
God Bless you dear man... I smile ear to ear during your videos; as i can hear the love you put into your efforts. Thank you!