I've seen those other recipes, and I must say that I trust a vegan of Portuguese heritage to do the best job at veganizing these, and it looks like you did! Every older recipe for these that I've seen calls for dusting the pastry with cinnamon before rolling--this could be a regional thing--and some recipes had lemon extract, or a small amount of peel cooked with the custard and then discarded, in them, which strikes me as a Spanishism. But who knows? Thanks for posting 🙂
Oh good I’m glad you’ve seen versions with cinnamon dusted in the pastry. I have also seen a few recipes with lemon so I’m sure a tsp or so of lemon juice in the custard (or the peels as you mention) would add that bit of extra flavour too. I like the bit of vanilla extract for a gentler flavour but maybe next time I make them I’ll try some lemon and see how strongly it comes through. Thank you so much for watching and I’m glad they look tasty!
Thank you! Portugal is on my bucket list. My ex brother in law is Portuguese and my sister used to cook a lot of traditional dishes. Loved Bacalhau with potato onion olives and egg.
Oh yum, there are so many variations of bacalhau with all the regional differences! I have three versions in the ebook and there are still so many more! I’m excited for our next video to be a little book reveal and we’ll touch on everything that is in the book!
For those making it: 3 recipe of custard is equivalent to 40 tarts in muffin tins. That is about 12 tarts filling per recipe (8 crust). To avoid left over, make 2 recipe of the custard filling for 3 recipes of crusts. If you are not using muffin tins, this may not be true.
@@Andrea-kx1mj thank you for this Andrea. I can definitely see there being enough leftover custard that you would only need to double the custard if tripling the crust (it makes sense too that a little less custard fits in the muffin tins than the wider tart tins) 👍🏼
Wow Kathryn, thanks so much for taking all of your time with trial and error to come up with these. They look amazing and can’t wait to try them, I think you pretty much covered everything that could go wrong and how you fixed it 😊
Perfect! I’m glad it seems like I’ve covered all the bases 😝 I definitely did a LOT of tests!! Let me know how you like them when you can give them a try!!
Thanks, I just got your PDF of Portuguese recipes. I haven’t visited Portugal yet, but I lived in Brazil for a year and a lot of these recipes are familiar to me. Can’t wait to try the recipes.
Oh my gosh, I never heard of THAT custard recipe ! That is really innovative, habe to try, love vegan world kitchen ! It is unbelieveable: In my country there is a product called: Baking stable custard cream. It is used for those puff pastry pieces you can find in bakeries. You know...those danishes. And your Tofu-Custard is exactly this , that is so awesome !
I’m so glad you’re excited about this one! I was really happy to land on a custard recipe that I loved without needing to add agar agar or use any harder to find products. Let me know how you like these when you try them!!
Thank you so much! I’m so glad you’re loving the videos and will keep watching 😊 don’t hesitate to reach out and let us know what recipes or topics would be helpful for you!
FINALLY! :-D This was so wonderful to see you and Bryan make! I'm going to buy a copy of the cookbook as soon as I can. :-) I'd do it for the Easter holiday, but I won't have enough change free before then, unfortunately. So, first week of April, I'm in!
@@TastyThriftyTimely My sister brought me some bolos levedos from a local market before the weekend -- with raisins -- and they're just as good as I remembered them being when I had them before. :-) A recipe for vegan bolos levedos (if they're not already vegan, that is) has to be the book, right? The book design, from the pictures you showed, looks absolutely gorgeous, by the way -- was it a team effort, you and Bryan? :-) From what I could see of the introduction, you brought a personal touch to presenting these recipes as part of your own family's heritage, and you've got a wonderful way with words. Looking forward VERY much to the full spread you get prepared for next Sunday! :-D
I just got recommended your channel and it's actually exciting watching you! Wow! Haven't felt like this in a while! You're so great! Thank you! And I'm Brazilian, so I feel a connection hahaha I'll confess to you that it was only a few months ago when I found (accidentally) vegan pastry to buy in stores here in Brasilia, Brazil, and I've been vegan for over 6 years. I used to love puff pastry! My eyes literally welled up first time I ate it again, can you believe it?! We humans are so emotionally connected to food, gosh... Pastel de nata!! Posso comer novamente!! 😍 A good one, anyway. I mean, I can't find medium firm tofu, but I'll try replicating the same texture I saw in the video. Oh, and if you're curious, I have a song called Que Delícia Ser Vegano. I mention all kinds of food, all vegan, including tofu. Anyway, happy to find you!
Oh what a great way to inspire others through your song 😄 I love that! Thank you for sharing it. We’ve been vegan for over 6 years now too and we have enjoyed food and cooking so much more ever since. I’m glad you found a puff pastry you can use and you can experience natas again! I haven’t tried it myself but I’ve heard that others boil firm tofu for a few minutes to soften it so you could try that and you might get closer to a medium tofu texture. Let me know when you try the natas and how you like them! I’m so glad you found our channel 🤗
Hi Kathryn, found your channel last week, and today I made 8 delicious, scrumptious pasteis de nata by following your recipe step by step. Never tried this goodness before, but got hooked because of the scene in Poor Things where Emma Stone gobbles one pastel after another in perfect bliss! Thank you so much for your research, trials and errors.❣
Haha I haven’t seen that film yet and didn’t know about that 😆 thank you so much for giving these a try! I’m so glad you loved them! Now I definitely need to watch poor things 😝!
OMG! I cannot wait to try these. Thank you so much… before giving up eggs, I had such fond memories of going to the waterfront in Belém to get pasteis de nata. Thank you for developing this recipe and sharing with us. I’m heading to your website to get your vegan Portuguese recipes!
Oh amazing! I’ve never been to mainland Portugal so I’ve never had them from Belém! I’m really excited to go one day. Thank you so much for buying the book! I really hope you find some other recipes in there that you’re excited to try!
@@TastyThriftyTimely I bought your e-book and wanted to say congratulations! I love the photos and the explanations. And I'm so excited that you have a recipe for vegan rissóis! YAY! I cannot believe it... So many fantastic Portuguese classics in there. My mum is from Goa and I have family in Lisbon, so I really love Goan and Portuguese cuisine. But I had thought that going vegan would mean never tasting things like rissóis, bacalhau or caldo verde again. I am SO excited to try the recipes in your book! And the natas too, of course!
Oh wonderful! This makes me so happy because I’ve had the same experience of thinking I’d never have those foods again. I really hope you love coming close to the flavours you remember with these versions! Thank you so much again for getting a copy and letting me know you’re excited by the recipes ❤️
Oh cool. Bryan really wants to go to Faial on our next trip to São Miguel. It’s a pretty neat part of the world to come from I think ☺️ all 4 of my grandparents are from São Miguel and my father was born there before they emigrated to Canada.
Thank you for sharing this video. You are simply a delight to watch and learn from. I’ve been vegan all my life. I’m also Portuguese my family roots coming from Terceira. I will definitely have to try this recipe. Thank you !
Watched the video 50 times, bought the cookbook, spent a silly amount of time finding a torch. Tonight I made them, oh so good! I feel like it will be easier next time. My partner said they were as good as the Belem ones...although my pastry was a bit more blackened that I would prefer. 10 out of 10, highly recommend.
Oh good 😅 I’m so glad you and your partner loved them! They will definitely be easier next time now that you’ve done it once. You can always skip the couple minutes under the broiler next time and just use the torch on the custard if you want to save your pastry from getting too dark. Thank you so much for making them and letting me know they were a hit 🥰
I did try it actually and a weird thing happened… they looked great (quite a bit of natural blackening on top) but when we went to eat them they were empty on the inside 🤷🏻♀️ the custard was almost all absorbed by the pastry or evaporated or something. It was weird because the custard looked great and was just as thick as my other experiments when it went into the oven but then disappeared and only a skin was left on top. I have never had that happen with any other ingredient combination so I didn’t try just egg again. I’d be curious to give it another shot and see if that happens again or try to pinpoint where it was all going but since it’s pricey and I have a recipe now that I’m really happy with I haven’t picked it up again.
Ah yes I’ve added it back in. I used to have an affiliate link but I removed that when I stopped participating in the affiliate program and I forgot to put the regular link in for you. The specific ones I purchased are quite a bit more expensive now but if you search “egg tart tins” you should get similar results and hopefully can find other price options. Thank you for bringing this to my attention!
Thank you for your suggestion Andrea. I tried to upload a new version with the photos first but I’m worried I will create more issues with the shop! I’ll certainly change the order for our next one!
Butter in the puff pastry? You said that the pastry was made with oil? You filling is interessant. I will try. Here in Nederland we have already vegan puff pastry. ❤
Oh you’re right I misspoke there! This puff pastry is made with oil, not butter. I guess my point still stands though that I don’t find I need to grease my tins because of the amount of oil in the pastry. I’m glad you have a vegan puff pastry option there! I hope you like them when you give them a try!
I don’t yet actually! (And you know what… I don’t even know if I’ve ever had one). I have seen plenty being baked on the great British bake off though lol! I’ll put it on my list to try! My default is imperial measurements as well. Recipe cards on my blog give you the option to toggle between imperial or metric and I’ve started including both measurements in my UA-cam descriptions for new videos so hopefully both are always easy to find!
Ah thank you. The “vey” in Aveiro is a good reminder. My pronunciation for the last one must be way off because I don’t even remember saying it 🤣 what’s the last one?
Oh! Geeze, now I feel bad. No, the last one is a vulgar interjection typically used in Portuguese to add emphasis when making a point. It's... very inappropriate. Obviously used in jest! Don't use it around your "avós". :) @@TastyThriftyTimely
Firstly thank you so much for the recipe! Its really helpful, because i didnt know how to make the custard... Pastel de Nata aren´t made with puff pastry. It is like puff pastry, but hasnt that much butter and is not so flaky. Andy Cooks have a good recipe for the dough: ua-cam.com/users/shortsHXJr-Gl_Q6k You just need to replace the butter with vegan butter.
Oh great! Let me know if you try their pastry. I wasn't ambitious enough to make my own pastry but I'm sure it would taste best from scratch! The result for my recipe will definitely change a bit depending on what pastry you can buy (or make) but I'm glad the custard recipe is helpful!
Yes it is 😝 everyone I know has always just referred to them as natas. A bit of Canadian Portuguese short form happening there. I’m glad you like the recipe though. Thank you for watching ☺️
Find my ebook “Da Terra” with 25 vegan Portuguese recipes here: tastythriftytimely.com/shop/
I've seen those other recipes, and I must say that I trust a vegan of Portuguese heritage to do the best job at veganizing these, and it looks like you did! Every older recipe for these that I've seen calls for dusting the pastry with cinnamon before rolling--this could be a regional thing--and some recipes had lemon extract, or a small amount of peel cooked with the custard and then discarded, in them, which strikes me as a Spanishism. But who knows? Thanks for posting 🙂
Oh good I’m glad you’ve seen versions with cinnamon dusted in the pastry. I have also seen a few recipes with lemon so I’m sure a tsp or so of lemon juice in the custard (or the peels as you mention) would add that bit of extra flavour too. I like the bit of vanilla extract for a gentler flavour but maybe next time I make them I’ll try some lemon and see how strongly it comes through. Thank you so much for watching and I’m glad they look tasty!
Thank you! Portugal is on my bucket list. My ex brother in law is Portuguese and my sister used to cook a lot of traditional dishes. Loved Bacalhau with potato onion olives and egg.
Oh yum, there are so many variations of bacalhau with all the regional differences! I have three versions in the ebook and there are still so many more! I’m excited for our next video to be a little book reveal and we’ll touch on everything that is in the book!
Well, look who it is!!! You would love Portugal, we go every year! Well, Madeira. Absolutely fantastic country & people
The pure happiness I feel when I search for a vegan recipe and one of your videos pops up!!! 🥳 I just know it’s gonna be good 😁
Oh amazing! This is so nice to hear thank you 🥰 I hope you love these if you give them a try ❤️
Tried these yesterday, they are delicious 🤤 thank you.
Oh great! I’m glad you finally got to try them and enjoyed them 🥰🎉
For those making it: 3 recipe of custard is equivalent to 40 tarts in muffin tins. That is about 12 tarts filling per recipe (8 crust). To avoid left over, make 2 recipe of the custard filling for 3 recipes of crusts. If you are not using muffin tins, this may not be true.
@@Andrea-kx1mj thank you for this Andrea. I can definitely see there being enough leftover custard that you would only need to double the custard if tripling the crust (it makes sense too that a little less custard fits in the muffin tins than the wider tart tins) 👍🏼
Wow Kathryn, thanks so much for taking all of your time with trial and error to come up with these. They look amazing and can’t wait to try them, I think you pretty much covered everything that could go wrong and how you fixed it 😊
Perfect! I’m glad it seems like I’ve covered all the bases 😝 I definitely did a LOT of tests!! Let me know how you like them when you can give them a try!!
Wow I just saw your previous Nata video and this got recommended immediately after, thank you so much!
Oh great timing! I’m glad you found that previous video when I finally had my own version out 😅
Thanks, I just got your PDF of Portuguese recipes. I haven’t visited Portugal yet, but I lived in Brazil for a year and a lot of these recipes are familiar to me. Can’t wait to try the recipes.
Oh awesome! Thank you Karen! Keep me posted with what you try and I really hope you enjoy the book!
These look so good!! Will have to try them sometime 🤤
Awesome! Let me know how you like them when you do!
Wow I want to try!
You should! If you do… let me know how you like them!
Oh my gosh, I never heard of THAT custard recipe ! That is really innovative, habe to try, love vegan world kitchen ! It is unbelieveable: In my country there is a product called: Baking stable custard cream. It is used for those puff pastry pieces you can find in bakeries. You know...those danishes. And your Tofu-Custard is exactly this , that is so awesome !
I’m so glad you’re excited about this one! I was really happy to land on a custard recipe that I loved without needing to add agar agar or use any harder to find products. Let me know how you like these when you try them!!
Kathryn these custard tarts look 😋 & awesome. Thanks 👍 for another amazing video and love 🥰 it. Love 💕 Kathryn & ❤ Bryan.
Thank you David 🤗!!
U r amazing keep up da good work I'm going to keep watching
Thank you so much! I’m so glad you’re loving the videos and will keep watching 😊 don’t hesitate to reach out and let us know what recipes or topics would be helpful for you!
FINALLY! :-D This was so wonderful to see you and Bryan make! I'm going to buy a copy of the cookbook as soon as I can. :-) I'd do it for the Easter holiday, but I won't have enough change free before then, unfortunately. So, first week of April, I'm in!
Oh thank you so much 🥰 we’re so appreciative of all your support 🤗
@@TastyThriftyTimely My sister brought me some bolos levedos from a local market before the weekend -- with raisins -- and they're just as good as I remembered them being when I had them before. :-) A recipe for vegan bolos levedos (if they're not already vegan, that is) has to be the book, right?
The book design, from the pictures you showed, looks absolutely gorgeous, by the way -- was it a team effort, you and Bryan? :-) From what I could see of the introduction, you brought a personal touch to presenting these recipes as part of your own family's heritage, and you've got a wonderful way with words.
Looking forward VERY much to the full spread you get prepared for next Sunday! :-D
So proud of you!!! ❤
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Beautiful - you and the pasteis de nata
Thank you!
I just got recommended your channel and it's actually exciting watching you! Wow! Haven't felt like this in a while! You're so great! Thank you! And I'm Brazilian, so I feel a connection hahaha I'll confess to you that it was only a few months ago when I found (accidentally) vegan pastry to buy in stores here in Brasilia, Brazil, and I've been vegan for over 6 years. I used to love puff pastry! My eyes literally welled up first time I ate it again, can you believe it?! We humans are so emotionally connected to food, gosh... Pastel de nata!! Posso comer novamente!! 😍 A good one, anyway. I mean, I can't find medium firm tofu, but I'll try replicating the same texture I saw in the video. Oh, and if you're curious, I have a song called Que Delícia Ser Vegano. I mention all kinds of food, all vegan, including tofu. Anyway, happy to find you!
Oh what a great way to inspire others through your song 😄 I love that! Thank you for sharing it. We’ve been vegan for over 6 years now too and we have enjoyed food and cooking so much more ever since. I’m glad you found a puff pastry you can use and you can experience natas again! I haven’t tried it myself but I’ve heard that others boil firm tofu for a few minutes to soften it so you could try that and you might get closer to a medium tofu texture. Let me know when you try the natas and how you like them! I’m so glad you found our channel 🤗
@ great tip! I didn’t know about boiling firm tofu!! I’ll give it a try. Thanks! 😘
Hi Kathryn, found your channel last week, and today I made 8 delicious, scrumptious pasteis de nata by following your recipe step by step. Never tried this goodness before, but got hooked because of the scene in Poor Things where Emma Stone gobbles one pastel after another in perfect bliss! Thank you so much for your research, trials and errors.❣
Haha I haven’t seen that film yet and didn’t know about that 😆 thank you so much for giving these a try! I’m so glad you loved them! Now I definitely need to watch poor things 😝!
OMG! I cannot wait to try these. Thank you so much… before giving up eggs, I had such fond memories of going to the waterfront in Belém to get pasteis de nata. Thank you for developing this recipe and sharing with us. I’m heading to your website to get your vegan Portuguese recipes!
Oh amazing! I’ve never been to mainland Portugal so I’ve never had them from Belém! I’m really excited to go one day. Thank you so much for buying the book! I really hope you find some other recipes in there that you’re excited to try!
@@TastyThriftyTimely I bought your e-book and wanted to say congratulations! I love the photos and the explanations. And I'm so excited that you have a recipe for vegan rissóis! YAY! I cannot believe it... So many fantastic Portuguese classics in there. My mum is from Goa and I have family in Lisbon, so I really love Goan and Portuguese cuisine. But I had thought that going vegan would mean never tasting things like rissóis, bacalhau or caldo verde again. I am SO excited to try the recipes in your book! And the natas too, of course!
Oh wonderful! This makes me so happy because I’ve had the same experience of thinking I’d never have those foods again. I really hope you love coming close to the flavours you remember with these versions! Thank you so much again for getting a copy and letting me know you’re excited by the recipes ❤️
Have you traveled to Portugal? What's your favourite city and favourite thing to eat?!
I have waited for this recipe for so long... I haven't had these in 12 years...
I hope you enjoy them! 🥰
Yay! Excited to try the recipes in your e-book :)
Awesome 🥰 thank you so much!! Keep me posted!
My mother is 100% Portuguese - her family is from Faial.
Oh cool. Bryan really wants to go to Faial on our next trip to São Miguel. It’s a pretty neat part of the world to come from I think ☺️ all 4 of my grandparents are from São Miguel and my father was born there before they emigrated to Canada.
Thank you for sharing this video. You are simply a delight to watch and learn from. I’ve been vegan all my life. I’m also Portuguese my family roots coming from Terceira. I will definitely have to try this recipe. Thank you !
Thank you so much ☺️ I’m so glad you enjoyed this video! Vegan all your life wow! I hope you love these when you give them a try ❤️ 🇵🇹
Watched the video 50 times, bought the cookbook, spent a silly amount of time finding a torch. Tonight I made them, oh so good! I feel like it will be easier next time. My partner said they were as good as the Belem ones...although my pastry was a bit more blackened that I would prefer. 10 out of 10, highly recommend.
Oh good 😅 I’m so glad you and your partner loved them! They will definitely be easier next time now that you’ve done it once. You can always skip the couple minutes under the broiler next time and just use the torch on the custard if you want to save your pastry from getting too dark. Thank you so much for making them and letting me know they were a hit 🥰
Amazing! One of my favourite dessert!❤
Oh good! Mine too 😍💕
Have you done a nata recipe with Just Egg?
I did try it actually and a weird thing happened… they looked great (quite a bit of natural blackening on top) but when we went to eat them they were empty on the inside 🤷🏻♀️ the custard was almost all absorbed by the pastry or evaporated or something. It was weird because the custard looked great and was just as thick as my other experiments when it went into the oven but then disappeared and only a skin was left on top. I have never had that happen with any other ingredient combination so I didn’t try just egg again. I’d be curious to give it another shot and see if that happens again or try to pinpoint where it was all going but since it’s pricey and I have a recipe now that I’m really happy with I haven’t picked it up again.
I don't see the link for the nata tins do you still happen to know which one?
Ah yes I’ve added it back in. I used to have an affiliate link but I removed that when I stopped participating in the affiliate program and I forgot to put the regular link in for you. The specific ones I purchased are quite a bit more expensive now but if you search “egg tart tins” you should get similar results and hopefully can find other price options. Thank you for bringing this to my attention!
Little suggestion for the ebook, put the picture before the recipe, it makes it more appealing.
Thank you for your suggestion Andrea. I tried to upload a new version with the photos first but I’m worried I will create more issues with the shop! I’ll certainly change the order for our next one!
Butter in the puff pastry?
You said that the pastry was made with oil?
You filling is interessant. I will try. Here in Nederland we have already vegan puff pastry. ❤
Oh you’re right I misspoke there! This puff pastry is made with oil, not butter. I guess my point still stands though that I don’t find I need to grease my tins because of the amount of oil in the pastry. I’m glad you have a vegan puff pastry option there! I hope you like them when you give them a try!
Do you have a vegan recipe for Bakewell Tart? I'm American, so please include Imperial measurements.
I don’t yet actually! (And you know what… I don’t even know if I’ve ever had one). I have seen plenty being baked on the great British bake off though lol! I’ll put it on my list to try! My default is imperial measurements as well. Recipe cards on my blog give you the option to toggle between imperial or metric and I’ve started including both measurements in my UA-cam descriptions for new videos so hopefully both are always easy to find!
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🥰🎉
Push-teysh de nata.
Ahh-vey-roo.
Cuh-rah-lyoo.
Ah thank you. The “vey” in Aveiro is a good reminder. My pronunciation for the last one must be way off because I don’t even remember saying it 🤣 what’s the last one?
Oh! Geeze, now I feel bad. No, the last one is a vulgar interjection typically used in Portuguese to add emphasis when making a point. It's... very inappropriate. Obviously used in jest! Don't use it around your "avós". :) @@TastyThriftyTimely
@@fernandomachado1728 ah yes they definitely didn’t teach me those words!
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So glad you like it!!
Firstly thank you so much for the recipe! Its really helpful, because i didnt know how to make the custard...
Pastel de Nata aren´t made with puff pastry. It is like puff pastry, but hasnt that much butter and is not so flaky.
Andy Cooks have a good recipe for the dough: ua-cam.com/users/shortsHXJr-Gl_Q6k
You just need to replace the butter with vegan butter.
Oh great! Let me know if you try their pastry. I wasn't ambitious enough to make my own pastry but I'm sure it would taste best from scratch! The result for my recipe will definitely change a bit depending on what pastry you can buy (or make) but I'm glad the custard recipe is helpful!
Referring to them as “natas” is like referring to a cream custard as a cream and not a custard. The recipe is good though. 😂
Yes it is 😝 everyone I know has always just referred to them as natas. A bit of Canadian Portuguese short form happening there. I’m glad you like the recipe though. Thank you for watching ☺️