Helen's videos contain four things: 1) science (like weighing your salt, knowing how much gluten you need, which pan to use, etc.), 2) flavour (why stick to plain if you can add more?), 3) pomegranate molasses, 4) the humour of a parent and teacher. I love this channel.
You're right, Helen, they are indeed sweet, but to enjoy them here in Portugal more thoroughly is to consume with an espresso. This is because espressos are quite bitter here in Portugal due to the majority of coffee consumed being a combination of both robusta and arabica beans, the former being especially bitter but it gives it that nice crema on the top. So it's really the combination and contrasting bitterness of the café with the sweetness of the pastéis de nata that makes for a deliciously delightful experience. Your version looks amazing though. I love your addition of acidity.
Hi Helen. I am a food teacher, with a chef/catering background and I just think your videos are fantastic. You explain things so beautifully! Thank you.
Tip for seasoning new pans: Use cooking spray that has lecithin in it, it makes an extremely durable coating fast. I learned this incidentally noticing the build up on cookie sheets.
Just successfully made these after three attempts. Absolutely beautiful and delicious. My entire family enjoyed them. I didn’t include any plums and substituted the maple syrup with agave syrup. The dough was every bit as tricky as you warned in the video. There were so many times I thought I failed miserably due to my dough ripping and being too thin in multiple places. My heart also sank as I saw the dough shrinking in the oven before it puffed up. But the results were amazing. My custard even managed to achieve some spotting despite me not having a convection fan equipped oven. Thanks for the recipe! I’ll be doing this one very often.
I make a keto custard In ramekins and top with a few berries and whipped cream. It may not be pastry but is a good substitute with a delicious cup of espresso or coffee.
Helen , thank you for your helpful cooking tips and detail that improves our ways of cooking made easy to understand , i have try your quinoa cooking methods and my quinoa is out of this world and your falafel recipe is better than restaurant makes , your cooking channel is one of a kind unique , that understands other peoples the way of thinking , a rare creative thought that no one were thought about it , please continue to do to inspired us , thank you thank you thank you 😇
Butter at room temp? We always left butter that we used on toast and at the table, about 1/4 pound, in the cupboard. I am 71 and it hasn’t killed me yet!
One of the reasons I really enjoy your videos is that you mention the "why" of various actions, for example "put the dough under plastic to let the dough rest *this helps the gluten to relax and makes it easier to roll out without shrinking*" (paraphrased, I don't recall the exact words). It's those bits that really help me, as I don't cook often. But when I *do* cook, some of that comes back to me and can help me when I modify recipes. A video that I've not seen yet (not that I've looked for it yet) is a video on how to figure out *which* spices to use *when*. I'd really like to learn how to build flavor into dishes. (Maybe if I learn that, I might cook a bit more often.)
I am a wrong channel for spices. Building flavor to me means salt and acidity. I have a whole playlist dedicated to that: ua-cam.com/play/PLaaYCMq3l7jsMOgvsUQ2z4GmceUr_wjUv.html
Oh Miss Helen, you are stepping on many Portuguese toes such as mine. (wink) Chef John has a beautiful recipe of Pastéis de Nata that I believe my Avó may have in fact whispered in his ear. Not too sweet either. Yours look and I bet taste DIVINE!! Perhaps you could call them Pastéis de Helen....Most respectfully and with humor, your fan...kelli PS. I used Kerry Gold butter because it is grass fed. It states it has 82% butterfat and less water. Maybe that is why it worked well for me.
Kerry Gold has had the higher fat content and is amazing for baking. I only use Irish butter for baking. I have never actually seen the brand she used in stores, but Kerry Gold is available almost anywhere I've been in the Midwest. (I have only lived near metropolitan areas though).
This is one of those things that while it's true, I also kind of think what's the point of following tradition if you can't give it a twist of yourself. I'm Brazilian, and here Pastéis de Nata we general call them Pastéis de Belem as well. So as a twist, I did it once and added Brazil nuts, which here are called "Castanha do Pará", which is a state of Brazil which the capital is Belem. I think we've doing Portuguese dishes for about a couple of centuries, without any influence, so making something similar and then giving it a little twist doesn't really make it something completely different, the base and technique is still the same.
Thanks. I made a few mistakes and I chalked them up to inexperience. Now I see it is part of the challenge with laminated dough. Chef John made it look doable, so I tried. The advice to eat them warm is spot on. Make them and give them to friends and family. One of my elderly neighbors is from Portugal. The next time I make them I will try to pronounce the name correctly and see if she recognizes them. Wish me luck.
I was in Lisbon this summer, and we bought just a box of six from the famous store that inventes them, and we immediately went back and bought another 12! They were so delicious and I covered them in cinnamon (which the bakery gave you) and man its one of the best desserts i’ve had. Apparently in Lisbon a lot of bakeries try to imitate the recipe but its a secret from the original bakery and supposedly no other tastes the same.
pasteis de nata are my fav thing in the world, but not all are created equal .. last time in portugal i was there for 3 months and only ate a few because i was picky about them. .. i do like the ones at the pasteis de belem you described..
I haven’t seen puff pastry made this way before, but it def seems like a good way to avoid the intricacies and potential pitfalls of using a butter block (playing with temperatures, butter shattering, etc). Can’t wait to try it
I made these years ago for a neighbour who had said she missed these tarts from her homeland and she said they were quite close. Too bad I didn’t have your tutorial at the time. I will have to make them again, thank you.
The crust looks amazing, and I like your less traditional take on the custard! FWIW, I think traditionally the custard is not served as stiff as yours, and the skin at the top is generally darker. That's definitely how basically everyone i know prefers them ^^ some even like the skin to have burnt spots, go figure! Regardless, a decent amount of browning definitely adds to the complexity of the flavour. I was surprised you said they taste overly sweet and not much else. They're definitely sweet there's no arguing that, but to me they've always tasted undeniably lemon-y. I think that's just characteristic of a lot of portuguese egg custard based recipes. Anyways, nice take on a cherished pastry, and those spirals look marvelous!
I agree with you @Rafael! I was surprised when Helen found them too sweet! I think they are the less sweet of our pastries/sweets! Imagine a ovo mole de Aveiro, Queijadinha de Sintra or pastel de Vouzela! 😅 Sugar overdose!
Thanks for the recipe. I'm making the filling for sure. But I'm definitely buying the dough. Insane amount of work! Even if the bought dough gives me only 80% of the homemade quality. The filling will be fantastic. So in my head that brings me to 90% the original. Good enough for saving hours and frustration.
I figured the same thing but have tried 4 times and am yet to have a great result. For whatever reason it seems to be extremely difficult to get the store bought puff pastry to cook in the time the tarts need. The pastry is either obviously raw, or the custard and top pastry edge completely burnt. No combination of time, temp, cold start, grill, pastry thickness etc has reliably produced a decent result that balances properly cooked pastry with nicely spotted custard. At this point I'm inclined to just concede that Helen, chef John and everyone else who makes this are in fact correct and the store bought puff pastry just will not produce an acceptable result.
@@TheNickmista Have you tried to prebake the dough?. Lower temp. Then press down. Pour the custard. Higher temp. Finish baking. I've had some success with that method.
Thank you for this voice of reason. There are gazillion custard tarts in this world. Most can be made with all sorts of doughs and custards, but what makes this recipe unique is the exact folding and pressing technique of the dough and the fact that it's baked at insanely high temp (to make it work the custard needs flour, otherwise it will crack and turn rubbery and baking any other laminated dough at 500F would simply burn it). The pasteis de nata technique does produce a really unique texture. That's the point of this dish. All custards tarts are made with flour, butter, sugar, eggs, etc. The difference is in how these ingredients are handled. There is nothing wrong with using another dough to make another custard tart and calling it "pasteis de nata". Unlike my viewers I don't care what you call things. What's wrong is using another dough but the baking procedure and temperature from this recipe. Not because it will be a different custard tart, but because it will be a burnt custard tart.
@@helenrennie Thanks for taking the time to reply and explain. That was above and beyond. My throwaway comment didn't deserve that much attention. Much appreciated, Helen.
I spent the last two years in Portugal and heard so many people talking about these before my arrival so I was excited to try them out. I'm a big fan of vanilla custard so I was expecting to love these as well, unfortunately, my experience was very underwhelming in the end. I might give your version a try though because they sound delicious! Maybe I'll try throwing some berries in there as well.
they are actually pronounced pashteish not pasteis... all wrong on all the s's... in brazil pronounced both s's are just s, not sh.. in portuguese euro, only intial s's in a word and double s''ss'are pronounced like just s in ''just''///
Thank you for the amazing video it's channels like yours that i stay on youtube for i'm so tired of the content that is just repeated factory made or even sometimes stolen from somebody who took the time to create it. I have seen it happens several times to "how to cook that" Thank you you amazing creators thank you Helen
I can't say thank you enough for your videos! I have never worked with dough of any kind, but I LOVE these tarts and will be making this as my first project! Yup, I'm that guy.
I agree way to sweet, yet i tried them at Pastéis de Belém, Lisboa (supposedly the best) and they where less sweet and way butter, I mean better, plus it's a nice place.
Helen you just made my day by bleeping out to bad word... Just the way you said it made me so happy. I live in ohio now which i'm very excited about and my dream is to come to boston and get to take one of your classes... It is seriously on my bucket list and I keep telling my cousin hopping that maybe it will be a birthday or christmas present. I intend to take about three to six months off and to wear the united states with a motorcycle with sidecar and a tent... If I haven't made it to you by the time I do that you may be my first stop!
Helen, these are just beautiful, and your videos always inspire me to take greater chances in the kitchen. Thank you so much! I'm going to try these for sure!
I used to live in the Queen St west area of Toronto, Portuguese custard tarts were pretty ubiquitous in the local shops thanks to our large Portuguese population... Then I moved back to the suburbs and no more ready access to my favourite tarts. I hate to make laminated doughs, because frankly I just dont have a large enough counter space, and I hate repetitive rolling due to arthritis. But hmmm tarts, which you make look so easy. Tart tins are easier and cheaper to find than copper canelé moulds which I also desire but for the lack of moulds never get to enjoy
The island of Reunion (for Bourbon Island) has a similar (identical?) pastry with grated coconut in the cream but I never learned how to make it. I had not eaten one from Reunion in 20 years but in my memory it really is the pastry, maybe slightly larger in reunion island due to the use of a different tart mold. I always though the Pasteis de Nata were supposed to showcase a vanilla custard though, at least that's what I got everywhere I bought it (but I've never been though to Portugal, so that might have been an easy addition from Pastry chefs that also felt they lack flavour.
Hi Helen, here’s a 2023 challenge for you: have you ever tried to make kouign-amann, a pastry they make in Brittany (France)? Have you ever heard of it? If you haven’t, make sure you visit Brittany and try it. It is somewhat similar to a croissant with caramelized sugar in the midst of its layers, has a lot of butter in it but tastes divine when made right.
I should probably know this and I honestly don't Helen... Sad also because I went to colony art school and specifically focused on food safety for a long time... I store my butter in a non see thru dark container on my counter, Not all of it mind you but somewhere between a half a stick and a stick for about a week at a time. Put it on my toast and my food it doesn't ever seem to spoil or small spoiled. At the first sign of mold or ranced smell I get rid of it but that very rarely happens... Maybe i've been lucky maybe I have had food poisoning and don't know it. Definitely going to have to do more research on storing butter at a room temperature
Ms Rennie, if baking the frozen log, do we (a) bring them up to room temp first or (b) can we portion, conform the pastry in the molds, freeze, fill, bake directly?
The only pastry type things I've made is a couple galettes. This looks complicated on another level. I'll try it one day. I know right now I need to get a better intuition of handling simpler doughs.
We're in the process of moving, but am saving this to try once we get settled in the new house! These look absolutely amazing, & one of my son's most favorite things is a croissant so I'm sure these would knock his socks off! Now off to watch your croissant video. 🥐🥐🥐
Well, congrats on the pronunciation! Not perfect, but more than ok. This is different from pastéis de nata we have but they look nice and I might try it. Or.... I Might just go to downtown and get some.
You just need to bake it in a very hot oven ( ideally deck oven) because the pastry can’t puff this much and the custard is still runny. In the bakeries that I worked, the temperature where 350 Celsius, baked for 5 to 7 minutes.
Funny. I have made the dough from Chef John's video but never got around to making the pastries. Probably used the dough for something else. I might just give this a try. Thanks to you I do have this pomegrenate molasses. It'll probably be my only "Helen" adaptation since I don't have maple syrup or plums. Will report back once done.
Doughs are my biggest kitchen weakness. I’ve only ever managed to get pasta dough to behave for me, the rest, be it bread, pie, or biscuit, have always been less than stellar.
I don't use them for anything else, but you could use them for any small tarts. They also make good prep cups. Given that they are so cheap and easy to store I don't mind that they aren't useful to me for anything else.
Even tho these look delicious, they are not Portuguese. I am 70. Am Portuguese and have never had any fruit in my pasteis de nata. However. These have become very popular in different countries and there are many variations.
@@helenrennie I had to do a little research. Kerrygold (Ireland) is 82%. Finlandia (Finland) unsalted is 82% but the salted is 80%. They all come from grass-fed cows.
These look really hard, and my wife can't eat gluten. So I do not think I will be making this recipe. But wow this is some excellent instructional content.
I thought they looked awfully similar.. It was only after reading your comment that I googled the Chinese version and found out it's derived from this Portuguese recipe
I have trouble digesting regular flour but my digestion is happy with foods I make with einkorn flour and spelt flour. But the texture is sometimes disappointing. Do you have any suggestions for this (or any) recipe?
I don't think that will work. Your dough will likely puff up. During the broiling step, you'll destroy the dough. Also, I assure you, the custard is very creamy. The presence of flour ensures that since it delays the egg coagulation.
I know I'm gonna get hate for this, but I detest maple syrup in desserts and I don't know why. Can I use honey and cold water? Everything else is great I just really can't take the smell of maple.
With all due respect for your work and skills, you made a sweet tart...that is not a portuguese custard pie nor a Pastel de Nata. I know...because im portuguese, and i used to make them.
I think the issue is you were eating them as a dessert. They're not. A good pastel de nata should be enjoyed with a bitter coffee, so the contrasting result is not as sweet as you're thinking. Also, my guess is that you didn't eat a good pastel de nata. I have a pretty unsweet tooth, but a good pastel de nata is delicious and not overly sweet at all. Other than that, lovely adaptation if you want to enjoy pasteis de nata as a dessert instead of an coffee pairing
No, I don't think so!!! Heaven is heaven ... don't try to change it!!! These heavenly treats are 100's of years old ... do not try and change them with French culinary arrogance!!
Portuguese here: You COMPLETELY adulterate the recipe, especially the filling, those are custard tarts, but definitely NOT Portuguese Pasteis de Nata... I wish people here on UA-cam would stop calling these kind of adulterations Pasteis de Nata, it's deceiving and (I'm sorry, my point of view) disrespectful for our culture.. all the best for your channel.
Helen's videos contain four things: 1) science (like weighing your salt, knowing how much gluten you need, which pan to use, etc.), 2) flavour (why stick to plain if you can add more?), 3) pomegranate molasses, 4) the humour of a parent and teacher. I love this channel.
You're right, Helen, they are indeed sweet, but to enjoy them here in Portugal more thoroughly is to consume with an espresso. This is because espressos are quite bitter here in Portugal due to the majority of coffee consumed being a combination of both robusta and arabica beans, the former being especially bitter but it gives it that nice crema on the top. So it's really the combination and contrasting bitterness of the café with the sweetness of the pastéis de nata that makes for a deliciously delightful experience. Your version looks amazing though. I love your addition of acidity.
Or port!
My fave is to have 2 pastéis afterdinner with a glass of port
@@tacodias Port is already super sweet...
@@CNFrostXY and?
It's mostly bitter due to the use of sugar in the roasting process rather than the bean selection as far as I understand.
@@lypanov you’re wrong… the usage of torrefacto beans (what you’ve described) is very limited in PT. Mostly a Spanish coffee thing
Hi Helen. I am a food teacher, with a chef/catering background and I just think your videos are fantastic. You explain things so beautifully! Thank you.
Thank you! This means so much coming from another culinary professional :)
Tip for seasoning new pans: Use cooking spray that has lecithin in it, it makes an extremely durable coating fast. I learned this incidentally noticing the build up on cookie sheets.
Just successfully made these after three attempts. Absolutely beautiful and delicious. My entire family enjoyed them.
I didn’t include any plums and substituted the maple syrup with agave syrup. The dough was every bit as tricky as you warned in the video. There were so many times I thought I failed miserably due to my dough ripping and being too thin in multiple places. My heart also sank as I saw the dough shrinking in the oven before it puffed up. But the results were amazing. My custard even managed to achieve some spotting despite me not having a convection fan equipped oven.
Thanks for the recipe! I’ll be doing this one very often.
This is a tough recipe. Kudos to you for trying it. Great job :)
Helen, you are a gem!
I'm a low carb guy these days so I can't eat these but I do enjoy just listening to your voice and learning about cooking in general. Thank you!
I make a keto custard In ramekins and top with a few berries and whipped cream. It may not be pastry but is a good substitute with a delicious cup of espresso or coffee.
I drive a truck with a lift kit, but my wife rides a low car -- and we both love them!
@@elibennett3034 🤔😒
@@pobrien864 Can you film it using Helen's voice and post it on YT?🤣🤣
@@johnnypenso9574 lol I wish!😀
Helen , thank you for your helpful cooking tips and detail that improves our ways of cooking made easy to understand , i have try your quinoa cooking methods and my quinoa is out of this world and your falafel recipe is better than restaurant makes ,
your cooking channel is one of a kind unique , that understands other peoples the way of thinking , a rare creative thought that no one were thought about it , please continue to do to inspired us , thank you thank you thank you 😇
Dear Helen, your videos are like your recipes tasty, elegant - once you start watching them you cannot stop 🥰
Butter at room temp? We always left butter that we used on toast and at the table, about 1/4 pound, in the cupboard. I am 71 and it hasn’t killed me yet!
One of the reasons I really enjoy your videos is that you mention the "why" of various actions, for example "put the dough under plastic to let the dough rest *this helps the gluten to relax and makes it easier to roll out without shrinking*" (paraphrased, I don't recall the exact words). It's those bits that really help me, as I don't cook often. But when I *do* cook, some of that comes back to me and can help me when I modify recipes.
A video that I've not seen yet (not that I've looked for it yet) is a video on how to figure out *which* spices to use *when*. I'd really like to learn how to build flavor into dishes. (Maybe if I learn that, I might cook a bit more often.)
I am a wrong channel for spices. Building flavor to me means salt and acidity. I have a whole playlist dedicated to that: ua-cam.com/play/PLaaYCMq3l7jsMOgvsUQ2z4GmceUr_wjUv.html
Oh Miss Helen, you are stepping on many Portuguese toes such as mine. (wink) Chef John has a beautiful recipe of Pastéis de Nata that I believe my Avó may have in fact whispered in his ear. Not too sweet either. Yours look and I bet taste DIVINE!! Perhaps you could call them Pastéis de Helen....Most respectfully and with humor, your fan...kelli PS. I used Kerry Gold butter because it is grass fed. It states it has 82% butterfat and less water. Maybe that is why it worked well for me.
I see you did look at Chef Johns...
Kerry Gold has had the higher fat content and is amazing for baking. I only use Irish butter for baking. I have never actually seen the brand she used in stores, but Kerry Gold is available almost anywhere I've been in the Midwest. (I have only lived near metropolitan areas though).
This is one of those things that while it's true, I also kind of think what's the point of following tradition if you can't give it a twist of yourself. I'm Brazilian, and here Pastéis de Nata we general call them Pastéis de Belem as well. So as a twist, I did it once and added Brazil nuts, which here are called "Castanha do Pará", which is a state of Brazil which the capital is Belem. I think we've doing Portuguese dishes for about a couple of centuries, without any influence, so making something similar and then giving it a little twist doesn't really make it something completely different, the base and technique is still the same.
@@lewismaddock1654 Sure. I agree. But, perhaps the heart is involved with some traditions and those, for me, can not be changed.
@@lewismaddock1654 I bet it was delicious. Sure a twist is wonderful and welcomed. For me, it is a different product.
Thanks. I made a few mistakes and I chalked them up to inexperience. Now I see it is part of the challenge with laminated dough. Chef John made it look doable, so I tried. The advice to eat them warm is spot on. Make them and give them to friends and family. One of my elderly neighbors is from Portugal. The next time I make them I will try to pronounce the name correctly and see if she recognizes them. Wish me luck.
OMG this is science meets art! ❤ now I have a project to brighten my weekend 😋 thanks SO much Helen!
I was in Lisbon this summer, and we bought just a box of six from the famous store that inventes them, and we immediately went back and bought another 12! They were so delicious and I covered them in cinnamon (which the bakery gave you) and man its one of the best desserts i’ve had. Apparently in Lisbon a lot of bakeries try to imitate the recipe but its a secret from the original bakery and supposedly no other tastes the same.
pasteis de nata are my fav thing in the world, but not all are created equal .. last time in portugal i was there for 3 months and only ate a few because i was picky about them.
.. i do like the ones at the pasteis de belem you described..
I haven’t seen puff pastry made this way before, but it def seems like a good way to avoid the intricacies and potential pitfalls of using a butter block (playing with temperatures, butter shattering, etc). Can’t wait to try it
How does anyone get any cooking done. I’m totally mesmerised by your delightful soothing voice.
I made these years ago for a neighbour who had said she missed these tarts from her homeland and she said they were quite close. Too bad I didn’t have your tutorial at the time. I will have to make them again, thank you.
I'm so glad to see how you did this. It seems less daunting than the traditional way. Thanks very much.
The crust looks amazing, and I like your less traditional take on the custard! FWIW, I think traditionally the custard is not served as stiff as yours, and the skin at the top is generally darker. That's definitely how basically everyone i know prefers them ^^ some even like the skin to have burnt spots, go figure! Regardless, a decent amount of browning definitely adds to the complexity of the flavour. I was surprised you said they taste overly sweet and not much else. They're definitely sweet there's no arguing that, but to me they've always tasted undeniably lemon-y. I think that's just characteristic of a lot of portuguese egg custard based recipes.
Anyways, nice take on a cherished pastry, and those spirals look marvelous!
I agree with you @Rafael! I was surprised when Helen found them too sweet! I think they are the less sweet of our pastries/sweets! Imagine a ovo mole de Aveiro, Queijadinha de Sintra or pastel de Vouzela! 😅 Sugar overdose!
@@Gisinha83that's because all português sweets are ,well very sweet haha
I'm not really a fan of how sweet they are tbh ^^
Thanks for the recipe. I'm making the filling for sure. But I'm definitely buying the dough. Insane amount of work! Even if the bought dough gives me only 80% of the homemade quality. The filling will be fantastic. So in my head that brings me to 90% the original. Good enough for saving hours and frustration.
I figured the same thing but have tried 4 times and am yet to have a great result. For whatever reason it seems to be extremely difficult to get the store bought puff pastry to cook in the time the tarts need. The pastry is either obviously raw, or the custard and top pastry edge completely burnt. No combination of time, temp, cold start, grill, pastry thickness etc has reliably produced a decent result that balances properly cooked pastry with nicely spotted custard.
At this point I'm inclined to just concede that Helen, chef John and everyone else who makes this are in fact correct and the store bought puff pastry just will not produce an acceptable result.
@@TheNickmista Have you tried to prebake the dough?. Lower temp. Then press down. Pour the custard. Higher temp. Finish baking. I've had some success with that method.
Thank you for this voice of reason. There are gazillion custard tarts in this world. Most can be made with all sorts of doughs and custards, but what makes this recipe unique is the exact folding and pressing technique of the dough and the fact that it's baked at insanely high temp (to make it work the custard needs flour, otherwise it will crack and turn rubbery and baking any other laminated dough at 500F would simply burn it). The pasteis de nata technique does produce a really unique texture. That's the point of this dish. All custards tarts are made with flour, butter, sugar, eggs, etc. The difference is in how these ingredients are handled.
There is nothing wrong with using another dough to make another custard tart and calling it "pasteis de nata". Unlike my viewers I don't care what you call things. What's wrong is using another dough but the baking procedure and temperature from this recipe. Not because it will be a different custard tart, but because it will be a burnt custard tart.
@@helenrennie Thanks for taking the time to reply and explain. That was above and beyond. My throwaway comment didn't deserve that much attention. Much appreciated, Helen.
Portugal has some great bread plus savory and sweet pastries.
I'm 65% Portuguese so I think I finally will have to take a stab at these. Definitely a labor of love.
I spent the last two years in Portugal and heard so many people talking about these before my arrival so I was excited to try them out. I'm a big fan of vanilla custard so I was expecting to love these as well, unfortunately, my experience was very underwhelming in the end. I might give your version a try though because they sound delicious! Maybe I'll try throwing some berries in there as well.
Right. Just not a Portuguese Tart. It may have been too sweet. I make these and just adjust the sugar.
I love that you pronounce it properly. Normally they arent "too sweet" some will add lemon
they are actually pronounced pashteish not pasteis... all wrong on all the s's... in brazil pronounced both s's are just s, not sh.. in portuguese euro, only intial s's in a word and double s''ss'are pronounced like just s in ''just''///
Helen, have you tried Hong Kong style egg tarts? While less intricate, they are much easier to make, and they can be stored for quite a while
Thank you for the amazing video it's channels like yours that i stay on youtube for i'm so tired of the content that is just repeated factory made or even sometimes stolen from somebody who took the time to create it. I have seen it happens several times to "how to cook that" Thank you you amazing creators thank you Helen
I can't say thank you enough for your videos! I have never worked with dough of any kind, but I LOVE these tarts and will be making this as my first project! Yup, I'm that guy.
I agree way to sweet, yet i tried them at Pastéis de Belém, Lisboa (supposedly the best) and they where less sweet and way butter, I mean better, plus it's a nice place.
Definitely looks nice the way you rolled your dough. I will have to try it.
As a Portuguese I approve of this message
I had these when I was in Lisboa 😍 can't wait to give your recipe a shot!!
awesome video and recipe! thanks helen!
Helen you just made my day by bleeping out to bad word... Just the way you said it made me so happy. I live in ohio now which i'm very excited about and my dream is to come to boston and get to take one of your classes... It is seriously on my bucket list and I keep telling my cousin hopping that maybe it will be a birthday or christmas present. I intend to take about three to six months off and to wear the united states with a motorcycle with sidecar and a tent... If I haven't made it to you by the time I do that you may be my first stop!
im 100% sure im never making these but im still watching 😂😂😂
Helen, these are just beautiful, and your videos always inspire me to take greater chances in the kitchen. Thank you so much! I'm going to try these for sure!
This is THE only video one needs to ensure Portuguese tart perfection. Bravo! And heartfelt thanks.
If you served these to someone who was raised on traditional Portuguese custard tarts they would question them.
I used to live in the Queen St west area of Toronto, Portuguese custard tarts were pretty ubiquitous in the local shops thanks to our large Portuguese population... Then I moved back to the suburbs and no more ready access to my favourite tarts.
I hate to make laminated doughs, because frankly I just dont have a large enough counter space, and I hate repetitive rolling due to arthritis. But hmmm tarts, which you make look so easy. Tart tins are easier and cheaper to find than copper canelé moulds which I also desire but for the lack of moulds never get to enjoy
Oh this looks so good. Buying tart pans so that I can try 🤩
In Uruguay we have a version of this, surely brought by Portuguese or Spanish immigrants. We call them "Margaritas" (Daisies).
Thank you so much for sharing! Just got back from Portugal and these were amazing!! Can't wait to try your recipe!
Saw them on Rick Steeve’s years ago, flew to Lisbon to try at Pastéis de Belém! Incredible.
The pastry of my country
The island of Reunion (for Bourbon Island) has a similar (identical?) pastry with grated coconut in the cream but I never learned how to make it. I had not eaten one from Reunion in 20 years but in my memory it really is the pastry, maybe slightly larger in reunion island due to the use of a different tart mold.
I always though the Pasteis de Nata were supposed to showcase a vanilla custard though, at least that's what I got everywhere I bought it (but I've never been though to Portugal, so that might have been an easy addition from Pastry chefs that also felt they lack flavour.
If you are into cake making the Cupcake Jemma channel is hard to beat.
Hi Helen, here’s a 2023 challenge for you: have you ever tried to make kouign-amann, a pastry they make in Brittany (France)? Have you ever heard of it? If you haven’t, make sure you visit Brittany and try it. It is somewhat similar to a croissant with caramelized sugar in the midst of its layers, has a lot of butter in it but tastes divine when made right.
Best intro!
I have tried and failed to make these once before. Time for another try?
Your version of it looks beautiful! Wow! Much better than store bought (they sell it at some restaurants in Brazil, where I lived before).
I should probably know this and I honestly don't Helen... Sad also because I went to colony art school and specifically focused on food safety for a long time... I store my butter in a non see thru dark container on my counter, Not all of it mind you but somewhere between a half a stick and a stick for about a week at a time. Put it on my toast and my food it doesn't ever seem to spoil or small spoiled. At the first sign of mold or ranced smell I get rid of it but that very rarely happens... Maybe i've been lucky maybe I have had food poisoning and don't know it. Definitely going to have to do more research on storing butter at a room temperature
These seem amazing! Love how you make us feel capable of accomplishing this & even share your "oopsies." 💕
Going to try these!!
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Ms Rennie, if baking the frozen log, do we (a) bring them up to room temp first or (b) can we portion, conform the pastry in the molds, freeze, fill, bake directly?
I took a class in Lisbon…that pastry part is the hardest…we used Margarine…less water
The only pastry type things I've made is a couple galettes. This looks complicated on another level. I'll try it one day. I know right now I need to get a better intuition of handling simpler doughs.
God I love these when I was in lisbon! Esp with cinamon on top
We're in the process of moving, but am saving this to try once we get settled in the new house! These look absolutely amazing, & one of my son's most favorite things is a croissant so I'm sure these would knock his socks off! Now off to watch your croissant video. 🥐🥐🥐
🇵🇹 🤝 🇷🇺 excelente
This looks great. Even better because I leave all the baking to my wife. :)
Well, congrats on the pronunciation! Not perfect, but more than ok.
This is different from pastéis de nata we have but they look nice and I might try it. Or.... I Might just go to downtown and get some.
You just need to bake it in a very hot oven ( ideally deck oven) because the pastry can’t puff this much and the custard is still runny. In the bakeries that I worked, the temperature where 350 Celsius, baked for 5 to 7 minutes.
These look great!
Funny. I have made the dough from Chef John's video but never got around to making the pastries. Probably used the dough for something else. I might just give this a try. Thanks to you I do have this pomegrenate molasses. It'll probably be my only "Helen" adaptation since I don't have maple syrup or plums.
Will report back once done.
Holy smokes! I think I like watching people cook more than cooking. This looks complicated to me.
@Alexander Churra - no thanks.
Doughs are my biggest kitchen weakness. I’ve only ever managed to get pasta dough to behave for me, the rest, be it bread, pie, or biscuit, have always been less than stellar.
I'd tried these a while back and they'd turned great, but not fanstatic. Guess I'll try again.
Parisian flan is king btw 😂
Thank you for this.
I imagine surgery is easier. Fascinating to watch!
FANTÁSTICOS! these look truly delicious and perfectly authentical!
Beautiful! Thank you
Looking forward to trying your version! What other dishes (or use cases) do you use for the tart pans?
I don't use them for anything else, but you could use them for any small tarts. They also make good prep cups. Given that they are so cheap and easy to store I don't mind that they aren't useful to me for anything else.
Even tho these look delicious, they are not Portuguese. I am 70. Am Portuguese and have never had any fruit in my pasteis de nata. However. These have become very popular in different countries and there are many variations.
Cool recipe. I keep either Kerrygold or Finlandia. Is that the kind of butter to use?
I haven't tried those exact brands, but if the package says 82% fat content, it's good.
@@helenrennie I had to do a little research. Kerrygold (Ireland) is 82%. Finlandia (Finland) unsalted is 82% but the salted is 80%. They all come from grass-fed cows.
These look really hard, and my wife can't eat gluten. So I do not think I will be making this recipe. But wow this is some excellent instructional content.
I made something very similar to this a couple days ago
They're quite popular in China (dan ta), but look slightly different
I thought they looked awfully similar.. It was only after reading your comment that I googled the Chinese version and found out it's derived from this Portuguese recipe
I would love to eat those.
very nice!
I have trouble digesting regular flour but my digestion is happy with foods I make with einkorn flour and spelt flour. But the texture is sometimes disappointing. Do you have any suggestions for this (or any) recipe?
I want the custard to be runnier but still golden brown. Can I parbake the dough and then add the custard and broil?
I don't think that will work. Your dough will likely puff up. During the broiling step, you'll destroy the dough. Also, I assure you, the custard is very creamy. The presence of flour ensures that since it delays the egg coagulation.
I know I'm gonna get hate for this, but I detest maple syrup in desserts and I don't know why. Can I use honey and cold water? Everything else is great I just really can't take the smell of maple.
Wait, people keep butter in the fridge?
Any tips for baking this if my oven's convection fan cannot be turned off?
you might need a shorter time. Check up on them after 500F with convection for 10 min and from there on, check every 2 min.
Wow!!
Yum!
So, no need tomput the Dough in the cold, betwen folders?
for this dough, surprisingly not!
@@helenrennie thanks.
ameiiiiii
love your videos and love pastéis de nata! best thing to eat with an afternoon coffee. the changes you made look really nice tbh 🤧
yummmss
“Standard American butter” is not butter. It’s solidified oil with stabilizers. Go kerrygold or French butter.
Absolutely not! There are great brands of American butter. It just has a slightly lower fat content and slightly higher water content.
😋😋😋😋😍
With all due respect for your work and skills, you made a sweet tart...that is not a portuguese custard pie nor a Pastel de Nata. I know...because im portuguese, and i used to make them.
1:31? 😅
Sou portuguesa, nunca vi pastéis de nata com fruta
Great, now I want to make these into bacon, ham, egg, and cheese bites
I think the issue is you were eating them as a dessert. They're not.
A good pastel de nata should be enjoyed with a bitter coffee, so the contrasting result is not as sweet as you're thinking.
Also, my guess is that you didn't eat a good pastel de nata. I have a pretty unsweet tooth, but a good pastel de nata is delicious and not overly sweet at all.
Other than that, lovely adaptation if you want to enjoy pasteis de nata as a dessert instead of an coffee pairing
No, I don't think so!!! Heaven is heaven ... don't try to change it!!! These heavenly treats are 100's of years old ... do not try and change them with French culinary arrogance!!
Vanilla and cinnamon 😂
@Alexander Churra Are you interested in NOT being a troll on UA-cam?
Thats gross why change the custard
Portuguese here: You COMPLETELY adulterate the recipe, especially the filling, those are custard tarts, but definitely NOT Portuguese Pasteis de Nata... I wish people here on UA-cam would stop calling these kind of adulterations Pasteis de Nata, it's deceiving and (I'm sorry, my point of view) disrespectful for our culture.. all the best for your channel.
you are 💯 right