It’s called Pastéis de Nata and the origination of it came from the over use of egg whites in Portugal and it’s colonies. Egg whites were used in cooking and starching clothes, and because of that they had nothing to use the egg yolks for. So as a result they made pastéis de nata (pastel de nata is singular) to use up many of the egg yolks instead of letting them go to waste. My source: my full (Azorean) Portuguese teacher who taught in Portugal for many, many years.
@@barbaracarvalho2954 Another note: in the various Monasteries and Convents through the country, many different receipts based on egg yolks were made, giving origin to the traditional sweets found across the country, for example, the Papos de Anjo and the Ovos Moles from Aveiro
Made this today! The pastry part was so crispy and delicious~ And the egg filling was perfect - not too sweet or runny! Everyone in my family loved it~ 🥰 Thank you so much for the recipe! But gosh, rolling out the dough after the third refrigeration really tests your arm strength 💪🏻🫠
Missed majority of the video the first time because I was so busy trying to see if anyone realizedBTS music in the background. Thanks for the video. The tart look amazing.
I've been trying this recipe with the struggle of tropical temperature in my country. The butter easily melted, the dough no set as you want. Butt i did it! Not perfect but it turns so tasty gewd! People who taste it say they love it! Thank you ❤
I tried it I can confirm this recipe is 100% better than cookingtree’s. I actually used 60g butter in the first mix but the layers still came out super defined and crispy
I'm portuguese and I must have had hundreds of these tarts in my life and everything looked very similar to the original (visually, of course - can't taste it through the video 🙂) except at 10:27. There this showed a really big difference. This almost looked like "jello" inside. If you open up the original like that, it won't look as "jello" like this one did in the video. The original one is more creamy, it won't fall apart in "jello" pieces, it will look more creamy and the cream will instead fall in large big drops.
Would you mind linking a recipe you think is good? I just made some portuguese egg tarts today, but it doesn't taste nearly as good and I'm afraid I will choose the wrong recipe again D:
I believe the original pasteis are baked at a much higher temperature for shorter time. That might make the difference. I agree with you the that pasteis de Belem you get in Lisbon has a much creamer center...(I checked at least 10 times :D )
@@naritruwireve1381 Unfortunately I don't know... I can only eat them. 🙂 We have them all around here, and are cheap too, so we, normal consumers, don't really need to learn how to make them. I do know that the original recipe, from 1837, is locked in a safe and is only known by a handful of people. The original ones are called "Pastéis de Belém" and are sold in one single shop in Lisbon, the same since 1837. All others are copies and so are called "pastéis de nata" (because the original name is trademarked). They taste almost the same but not quite the same because it's a different recipe. And from shop to shop there are subtle differences, they are not all the same.
Thank you for this recipe! I’ve made it twice this past month and it came out so good both times 😍 I didn’t have the tart tins, so I used a muffin tin instead. For those who are doing the same, I recommend cutting the dough roll into thicker slices so you can pull the dough above the muffin tin, and bake longer til the egg starts to brown.
I’m Portuguese and been eating natas all my life I’ll eat a whole one in one bite easily like I said been eating it my whole life definitely my favourite pastry of all time and I could tell just by looking at these that she nailed it finally some one who actually knows how to make it I seen so many videos none were done right so great job
@@bellator4986 when you're rolling the dough, you're working the gluten in the dough (making it more elastic and harder to roll out) so resting it in the fridge will make the work easier + if you're working in a place that is hot and you're being slow, the butter will start to melt and leak out from the dough. If you're fast enough, you might be able to do two turns in one go.
I like to nibble on them… savour them slowly and purposefully. Outside of Portugal they are not going to be quite as good but irks always worth giving them a try!
@@JenShea I remember when I was a little kid and my grandmother would make them and the way she eat it was with a spoon she would eat the filling first and then the pastry so being little kids we imitated her but as I got older I went to the dark side and ate them like a savage in one bite lol I could eat a lot of natas the other great thing about them the cost less then a dollar but to each their own whatever way you eat them it’s always amazing and your absolutely right about them outside of Portugal not being as good I live in Toronto moved here at the age of 15 but luckily the part of Toronto I’m from has a pretty big Portuguese community and with that a lot of Portuguese bakery and the natas are hit and miss some make it just like back home others not so much
My friend's aunt used to make these. Going to try them but with some plant-based milk and Just Egg as I have a family history of Cancer and need to avoid all the estrogen in dairy and Choline in eggs--thanks for posting
Hi Molala, A lot of praises coming from my colleagues and also my girlfriend trying this wonderful recipe. I followed all the steps and the measures. I was surprised that I could actually make this snack of my favorite! This comment marked my second attempt. I used your method of rolling the dough. My first attempt was horrendous because the dough got ripped here and there, but continued anyway and came out great. I tried to be more patient with my second attempt and generous with flour when rolling. Leak still happened but MUCH better.. and it was very crisp coming out of the oven! Now my house smells like butter here and there.
I love your recipes and instruction...these are the best Portuguese egg tarts l have ever had. Absolutely delicious. Thank you for sharing your wonderful recipes with us 🥰
Yep. I did this and then I went over the road to the supermarket and bought some instead. Cheap. Less time. No hassle. No cleaning up. No washing up. No waste. I ate 4 Yum! 😋 Lol.
I noticed the music too and thought it was just me 😅 Bts music is so calming and relaxing esp the instrumentals 💜 I really want to try this recipe after watching this!
They look great! For reference, the authentic recipe does not have any cream, and a cinnamon stick and lemon peel are ESSENTIAL in the egg mixture! The cream gets cooked first in a pot, then transfered to each form. Either way, delicious!
I love these Portugeuse tarts and buy them whenever I find them. I can see this is done the old-fashioned way, and I appreciate that. Thank you so much for sharing, they look fantastic!
The recipe advises you to freeze the pastry shells for at least 10 minutes before baking. But, what if you sealed them in plastic and kept them frozen for, say, a week or two before baking? I don't Would that ruin the result?
Thank you so much for this recipe! I made these today and I'm super happy with them! I couldn't find egg tart moulds anywhere, so I just used a muffin tin and doubled the recipe so they would fit. The only problem with the muffin tin was that it didn't completely cook at the egg tarts at the bottom :-( but they were still delicious! I did in two different batches, and for one of them I accidentally added 60 grams of butter instead of 30, but it was still amazing! Thank you, again! I also added vanilla extract into the egg slurry, and it was delicious!
I'm Portuguese and both my mom and I have tried to make pastéis de nata but there's always something that doesn't go the we want kkk. It's quite a hard recipe to make but definitely worth the effort.
Thxs for this recipe, i made it today and taste delicious! My issue is with my oven, the temperature didn't get as therefore formed a soggy bottom. In the end i flipped them over and cooked longer in the oven. I added lemon zest and vanilla just like what portuguese would do. Worth the effort, will try again!
Super good! I tried this recipe and I can say the creamy texture of the egg base is amazing. If you need extra creamy taste, you should add 2 tbsp of milk powder.
Just made this today and it was fantastic! My butter shattered and became patches during the lamination folding process but it still turned out crispy and flaky. Very forgiving and extremely fun recipe to make for my family and friends. Will definitely make this again!
Thank you for this great recipe! I just tried it out today and even though I messed up the dough as the butter squeezed out, I still got the laminated layers and crispy crust. The custard was just nice too (not too eggy or sweet). Looking forward to trying more of your recipes.
@@msrodrigues5419 No, it's you who should be ashamed of yourself for being pendantic and rude over nothing. This is a good attempt to make this recipe, it doesn't have to be perfect. This channel isn't even Portuguese, I appreciate their effort. Em bom Português: você é uma triste e uma malcriadona desbocada, devia sim estar contente por alguém do outro lado do mundo se lembrar que Portugal existe.
Thank you so much for the recipe I enjoyed making it because it is similar to making a croissants which I love but easier, I used silicon cupcake mold it took approx 10 more minutes to bake but the crust didn't brown like yours but it was ready and the top browned very nicely, guys if you only have silicon cupcake mold dont be discouraged to try this recipe, also next time Iam going to add vanilla extract to the custard mixture because I could still taste a hint of eggs without it and I want it to taste sweeter, thanks again for sharing this fun recipe
Just made these. It was wonderful. Only one problem was that my crust didn't have as many layers as yours. It still tastes good and everything but I wonder how I can make crust more layered. Thank you for great recipe
Wow, it's like demascus pastry. They look so good😢 but very time consuming. How much difference would there be between this method and lots of buttered layers of filo pastry?
@@ToraJutsu01 Sorrry but vanilla is definitely NOT on the original recipe. And if you like cinnamon, you can put it on top, as well as powdered sugar, but it is not part of the recipe of the pastel itself. Many portuguese people prefer without it.
I am portuguese and while living in Asia I have often eaten that type of egg tart and it tastes nothing like the portuguese one. When seeing the outside appearance, it might look like that but once you cut it, the difference is clear. The eggtart in Portugal is creamy but not too thick. The cream is always a tiny bit liquid. But the consistency of the cream in the eggtart seen in this video, is almost like jello which gives it a completely different flavour. People who are looking at it and think it looks a lot like the one in Portugal, might think that what I am saying is absurd but if you taste it, you can see right away that the flavour is completely different from the Portuguese one. I really love egg tarts and it's hard living outside of Portugal and seeing eggtarts being sold everywhere but tasting nothing like the Portuguese one 😔😔😔
Correct, the crust looks nice of her this is not Portuguese, why must remember that the Portuguese traders and missionaries brought the tarts to Asia and over the years that part of the world has made it their own, they are two completely different things
@@Lifewithoutmusicisamistake Yeah this is not pasteis de nata , is a Macau version of pasteis de nata, which is influenced by the traditional Pasteis de Nata and English Custard tart.
Honoured to have a portuguese pastry where. Just, keep in mind that the original recipe doesn't need cream, the sugar is added in a syrup that you can make yourself and the milk is warmed but not boiled with a cinnamon stick and a lemon zest. Great technique on the dough, though! 😅 I bet it's delicious!
Grand Bravo à vous pour une telle réussite, et pour avoir remanié cette recette qui est sûrement bien meilleure.. Moi, j’aurais juste rajouté du sucre vanillé dans le sucre , au départ , avant le mélange avec les œufs.. Je vais essayer de les faire selon votre recette remaniée .. Merci pour ce partage 🌸☘️
This kind of sweet originated in the Nuns Monasteries in Portugal, it is an ancient recipe. The forms used in this video are the traditional ones. I love #pasteis de #nata.
Doughs always intimidate me. This pastry takes a lot of time to make. As you said it was worth the wait but i would rather buy hahah. Thanks for sharing
Are you ARMY and Jimin bias? I love this tart. I always buy it whenever I am in New Jersey. I can’t find that here in Mississippi. I love how you show the step by step of making the dough. But I am listening and singing serendipity, spring day and butterfly music in my head. I am ARMY since 2015. Thank you so much for sharing this recipe with us. I will try it for the holidays. 💜💜💜💜💜💜💜🫰🏻😋
Amazing! But isn’t the custard will get too set with this long bake time? I understand that usually Pastel de Nata is baked only for several minutes on high temperature. Thanks!
I made these a while back and it tasted so good, everyone finished it in seconds but this recipe makes too little for my whole family. How can I increase the ratio of the ingredients and still receive the same tasty results? 😭
the best portugese egg tart ever !! just tried it just now, turned out sooooo good. tq soooo much for sharing the recipe and precise video and instructions
Lucky to live here in Brussels, the Capitol of Europe, with every European specialty cuisine restaurant, cafés and shoppes selling every thing unique to their country. On my bike ride from home/work I would make a small detour to go through little Lisboa for Pastels de Nata. Everyday, it is torture to pass those shoppes as I head straight to the gym… European cuisine is going to eventually kill me.
@@SimonSverige Brussels is considered the sorta unofficial capital of Europe, because it holds the European commission, Union and council, as well as holding one of the most important seats of the European Parliament.
@@SimonSverige I don’t think she meant that to be taken literally- it’s more of a sentiment that a lot of people share, especially people that love Brussels. Also, (and even more relevant) - all of the stuff TS said above my comment.
I'm from Portugal and these look beautiful and delicious! 💖 There's a bakery here in my city that makes them just like this, with the custard less runny and they are wonderful!
@@12345678939218 sim mas eu refiro-me aqui à consistência mais sólida do creme, já que algumas pessoas estão a comentar que o creme tem de escorrer e isso não é verdade de todo.
Serendipity instrumental playing in the background.. Le me: "Jimin's got no jams but he has egg tarts". Edit: Spring Day is here too. Edit 2: Butterfly 😭 ..food + relaxing music 💜 PS: this recipe looks good & I will definitely try it out. I usually use a recipe that's a little different. A nice touch for me is to add a sprinkle of cinnamon on top as well as some tiny/diced pieces of strawberry or blueberry. It's really delicious.
Patience and time and a combination of love to create this egg tart I enjoy watching it But I don't have the patience and time to do it. Thanks for sharing.!!!!
Can I keep the dough in freezer for next time use?, like example I completed all dough step + press into mold then keep in freezer, then anytime I want wish to eat just bring out few to bake. If yes, how long could I store the dough?
Love your Portuguese Egg 🍳Tart. During weekend going to try this recipe and if it delicious and beautiful as yours, will do a video too 😍😍😍😍😍😍😍😍. Thanks for sharing this recipe.
Lol I came looking for info on how to make the pastry part of custard tarts and stayed when I heard BTS XD! Seriously though, these are my mom's favourite and I wanted to make them for her as a gift. This is so well done, thank you!
Just tried this last night it was so perfect. Just change one of ingredients, i used all purpose cream instead of whipping cream coz i don't have that kind of. Thanks for this recipe.
Las "natas" o "pasteles de Belen" se suelen aromatizar con canela. De hecho, en muchos locales ponen un espolvoreador de canela acompañando los pastelitos. Es un ingrediente importante, sin duda.
Oh I am so excited to learn how to make these - my family’s favorites. I am a beginner with baking but I can pray and ask my Jesus to help me achieve this goal. Thank you so much! May God bless you for sharing this recipe complete with instructions. You are so nice !😋🙏❤️🦜👍
In China they would call that pastry "Kung-Fu Pastry", but will try it out one day when I have enough time. The "layers" effect looks interesting. But...is it right the sugar quantity? 3g only?
typo again,, It should be 30g butter in the dough.
Lmao wait I used 60 and it came out perfect
Wanna make this tomorrow, but what kind of egg you use, how come whole egg is only 20g?
@@aliceyong1309 beat one whole egg but only measure and use 20g of it, one whole egg is about 50g so use around half a beaten egg
@@onigiriisann u so lucky lmao
i did this. followed exactly. but failed on the crust.
It’s called Pastéis de Nata and the origination of it came from the over use of egg whites in Portugal and it’s colonies. Egg whites were used in cooking and starching clothes, and because of that they had nothing to use the egg yolks for. So as a result they made pastéis de nata (pastel de nata is singular) to use up many of the egg yolks instead of letting them go to waste. My source: my full (Azorean) Portuguese teacher who taught in Portugal for many, many years.
Thanks for sharing, very interesting!
@@barbaracarvalho2954 Another note: in the various Monasteries and Convents through the country, many different receipts based on egg yolks were made, giving origin to the traditional sweets found across the country, for example, the Papos de Anjo and the Ovos Moles from Aveiro
I've been in Hongkong, Macao and Portugal. But honestly the Pop-Tart in Hongkong tastes better than in Portugal. Although it originates from Portugal.
@@NurIzzati-yj2jt 你你你你你你你你你ni
Pastéis de Belén 🤣🤣
Made this today! The pastry part was so crispy and delicious~ And the egg filling was perfect - not too sweet or runny! Everyone in my family loved it~ 🥰 Thank you so much for the recipe! But gosh, rolling out the dough after the third refrigeration really tests your arm strength 💪🏻🫠
Can u use the muffin baking pan?
How long did it actually took you to complete the entire recipe?
Missed majority of the video the first time because I was so busy trying to see if anyone realizedBTS music in the background. Thanks for the video. The tart look amazing.
This is the most beautiful baking demonstration on all of UA-cam.
I've been trying this recipe with the struggle of tropical temperature in my country. The butter easily melted, the dough no set as you want. Butt i did it! Not perfect but it turns so tasty gewd! People who taste it say they love it! Thank you ❤
It’s so comforting to watch a baking video with bts piano, healing time after all what’s going on in the world
Is it spring day?
@@quinnbtv7906 I think serendipity
it has both serendipity and spring day...
and also butterfly too
I tried it I can confirm this recipe is 100% better than cookingtree’s. I actually used 60g butter in the first mix but the layers still came out super defined and crispy
Same here I tried both recipes and this is much better!
Thanks for giving this review
Same here. I tried both recipe and another one from Savory Days and this is the best
@pinkychocolate around 12 depending on your mold. My molds are bigger so I usually need to make a bit extra
Better thn cookingtree for the dough/crust or for the filling? I tried cookingtree and taste good. Will try ths ones. Please info thanks.
I'm portuguese and I must have had hundreds of these tarts in my life and everything looked very similar to the original (visually, of course - can't taste it through the video 🙂) except at 10:27. There this showed a really big difference. This almost looked like "jello" inside. If you open up the original like that, it won't look as "jello" like this one did in the video. The original one is more creamy, it won't fall apart in "jello" pieces, it will look more creamy and the cream will instead fall in large big drops.
Would you mind linking a recipe you think is good? I just made some portuguese egg tarts today, but it doesn't taste nearly as good and I'm afraid I will choose the wrong recipe again D:
I believe the original pasteis are baked at a much higher temperature for shorter time. That might make the difference. I agree with you the that pasteis de Belem you get in Lisbon has a much creamer center...(I checked at least 10 times :D )
@@naritruwireve1381 Unfortunately I don't know... I can only eat them. 🙂 We have them all around here, and are cheap too, so we, normal consumers, don't really need to learn how to make them. I do know that the original recipe, from 1837, is locked in a safe and is only known by a handful of people. The original ones are called "Pastéis de Belém" and are sold in one single shop in Lisbon, the same since 1837. All others are copies and so are called "pastéis de nata" (because the original name is trademarked). They taste almost the same but not quite the same because it's a different recipe. And from shop to shop there are subtle differences, they are not all the same.
Yup, it actually looks awful in that frame
i'm also portuguese and exactly i agree
We just returned from Portugal. I think a had a pastel de nata everyday! Delicious! Portugal was beautiful.
Thank you for this recipe! I’ve made it twice this past month and it came out so good both times 😍
I didn’t have the tart tins, so I used a muffin tin instead. For those who are doing the same, I recommend cutting the dough roll into thicker slices so you can pull the dough above the muffin tin, and bake longer til the egg starts to brown.
How long did it actually took you to complete the entire recipe?
@@TemProduction about 4 hours? But there’s time in between the rolling out the dough and chilling it to do other things
Also, you could skip making your own pastry and just buy premade egg tart shells from the frozen aisle. The filling itself is really tasty!
I’m Portuguese and been eating natas all my life I’ll eat a whole one in one bite easily like I said been eating it my whole life definitely my favourite pastry of all time and I could tell just by looking at these that she nailed it finally some one who actually knows how to make it I seen so many videos none were done right so great job
Do you actually need to refrigerate it so many times ? It’s not my field im just asking because it feels useless
@@bellator4986 when you're rolling the dough, you're working the gluten in the dough (making it more elastic and harder to roll out) so resting it in the fridge will make the work easier + if you're working in a place that is hot and you're being slow, the butter will start to melt and leak out from the dough. If you're fast enough, you might be able to do two turns in one go.
@@VionyTania gotchu, thx
I like to nibble on them… savour them slowly and purposefully. Outside of Portugal they are not going to be quite as good but irks always worth giving them a try!
@@JenShea I remember when I was a little kid and my grandmother would make them and the way she eat it was with a spoon she would eat the filling first and then the pastry so being little kids we imitated her but as I got older I went to the dark side and ate them like a savage in one bite lol I could eat a lot of natas the other great thing about them the cost less then a dollar but to each their own whatever way you eat them it’s always amazing and your absolutely right about them outside of Portugal not being as good I live in Toronto moved here at the age of 15 but luckily the part of Toronto I’m from has a pretty big Portuguese community and with that a lot of Portuguese bakery and the natas are hit and miss some make it just like back home others not so much
Here for the recipe ended up listening to the music.. 💜💜💜
BTS Jimin - Serendipity
BTS - Spring Day
BTS - Butterfly
💜💜💜 BORAHAE 💜💜💜
I think that I love there is no monologue.. just lovely baking noises and nice music.
My friend's aunt used to make these. Going to try them but with some plant-based milk and Just Egg as I have a family history of Cancer and need to avoid all the estrogen in dairy and Choline in eggs--thanks for posting
謝謝你的食譜，終於做出超級酥脆口感的蛋塔了 謝謝你😭😭😭😭😭😭
So good!!!! 😭😭😭
請問你面團牛油係30克或是60克？因影片是60克但文字食譜是30克,所以我想跟著做但不知道是牛油30或是60克才對呀？
Hi Molala,
A lot of praises coming from my colleagues and also my girlfriend trying this wonderful recipe. I followed all the steps and the measures. I was surprised that I could actually make this snack of my favorite! This comment marked my second attempt. I used your method of rolling the dough. My first attempt was horrendous because the dough got ripped here and there, but continued anyway and came out great. I tried to be more patient with my second attempt and generous with flour when rolling. Leak still happened but MUCH better.. and it was very crisp coming out of the oven! Now my house smells like butter here and there.
非常謝謝老師的影片，我做出來的蛋塔是成功的，覺得以後也可以做給家人吃了，過程中也很享受，在烤的時候就覺得終於進行到這個階段了❤好開心真的好喜歡這個食譜
I love your recipes and instruction...these are the best Portuguese egg tarts l have ever had. Absolutely delicious.
Thank you for sharing your wonderful recipes with us
🥰
那麼費工夫⋯以後去外面吃不會嫌貴了！謝謝你的影片辛苦了⋯⋯🥰👍
Yep.
I did this and then I went over the road to the supermarket and bought some instead.
Cheap.
Less time.
No hassle.
No cleaning up.
No washing up.
No waste.
I ate 4
Yum! 😋 Lol.
Serendipity, Spring Day, Butterfly I like your music choices
Ahhh the comment I’m looking for 🤟🏻💜
I noticed the music too and thought it was just me 😅 Bts music is so calming and relaxing esp the instrumentals 💜 I really want to try this recipe after watching this!
I was wondering what song it was because it seems so familiar then it the spring came.
💜💜💜💜💜💜💜
So that's why it's sounds familiar...
🎹🎹🎹
They look great! For reference, the authentic recipe does not have any cream, and a cinnamon stick and lemon peel are ESSENTIAL in the egg mixture! The cream gets cooked first in a pot, then transfered to each form. Either way, delicious!
even the channel’s name shows that you are an army 💜 your video is excellent, these tarts look so stunning ✨
OK Egg tarts looks amazing and delicious! Then realized all the BGMs sound so catchy? Ayyyy BTS! Subscribed!!!! trying this recipe today! Thanks
💜💜💜
This is the most time consuming pastry I have ever seen. They are delicious indeed!
It’s basic croissant dough 😀
Danish pastries is time consuming also..Now I know why pastries are kinda pricey..Too much work!🤑😂😜
I love these Portugeuse tarts and buy them whenever I find them. I can see this is done the old-fashioned way, and I appreciate that. Thank you so much for sharing, they look fantastic!
It's not a tart!
The recipe advises you to freeze the pastry shells for at least 10 minutes before baking. But, what if you sealed them in plastic and kept them frozen for, say, a week or two before baking? I don't Would that ruin the result?
Thank you so much for this recipe! I made these today and I'm super happy with them! I couldn't find egg tart moulds anywhere, so I just used a muffin tin and doubled the recipe so they would fit. The only problem with the muffin tin was that it didn't completely cook at the egg tarts at the bottom :-( but they were still delicious! I did in two different batches, and for one of them I accidentally added 60 grams of butter instead of 30, but it was still amazing! Thank you, again! I also added vanilla extract into the egg slurry, and it was delicious!
I had this issue too using individual pastry casings the bottom was slightly undercooked
You can find the egg tart molds at Amazon.
They have them on amazon
Even tho i haven’t made this 😅 a pudding mould (or a hk pudding mould) would probably work (just a suggestion haha
I tried this recipe and succeed on the first try. They taste so good, even my friend from macau said they are delicious! 100% recommend this recipe!
for the first lamination, how thick should be dough be?
@@bites8603 around 3mm
Can i know water you used is cold water from fridge?
@@ying2212 hi, I used normal room temperature water.
Hi, did you use 30g of butter for the dough? Or 60g?
BEST PASTEL DE BELÉM RECIPE IN THE WORLD!!!!! MY WHOLE FAMILY LOVED IT!!! 😻😍💕👍🏻🤌🏻💛🥰 I’m even feeling like I’m a professional baker hahahahahaha
I'm Portuguese and both my mom and I have tried to make pastéis de nata but there's always something that doesn't go the we want kkk. It's quite a hard recipe to make but definitely worth the effort.
Thxs for this recipe, i made it today and taste delicious! My issue is with my oven, the temperature didn't get as therefore formed a soggy bottom. In the end i flipped them over and cooked longer in the oven. I added lemon zest and vanilla just like what portuguese would do. Worth the effort, will try again!
the music & the food makes my ARMY heart happy...💜
Super good! I tried this recipe and I can say the creamy texture of the egg base is amazing. If you need extra creamy taste, you should add 2 tbsp of milk powder.
Just made this today and it was fantastic! My butter shattered and became patches during the lamination folding process but it still turned out crispy and flaky. Very forgiving and extremely fun recipe to make for my family and friends. Will definitely make this again!
You need butter with 14% water instead of 16%. Hard to find.
Thanks!
Thank you for this great recipe! I just tried it out today and even though I messed up the dough as the butter squeezed out, I still got the laminated layers and crispy crust. The custard was just nice too (not too eggy or sweet). Looking forward to trying more of your recipes.
Thanks for the feedback on this recipe! I'm going to try it
Haven’t heard Serendipity for a while…These songs resonate beautifully with this recipe but that’s the magic of B.T.S❤️
Well I'm Portuguese, and I just wish I had one of these right now... They turned out beautiful 😍
If you're portuguese you're a shame. You should know this is Not a tart. And the inside should not look like that.
@@msrodrigues5419 No, it's you who should be ashamed of yourself for being pendantic and rude over nothing. This is a good attempt to make this recipe, it doesn't have to be perfect. This channel isn't even Portuguese, I appreciate their effort.
Em bom Português: você é uma triste e uma malcriadona desbocada, devia sim estar contente por alguém do outro lado do mundo se lembrar que Portugal existe.
@@msrodrigues5419 there isn’t just one single way of making a pastel de nata, these look absolutely wonderful and delicious!
Thank you so much for the recipe I enjoyed making it because it is similar to making a croissants which I love but easier, I used silicon cupcake mold it took approx 10 more minutes to bake but the crust didn't brown like yours but it was ready and the top browned very nicely, guys if you only have silicon cupcake mold dont be discouraged to try this recipe, also next time Iam going to add vanilla extract to the custard mixture because I could still taste a hint of eggs without it and I want it to taste sweeter, thanks again for sharing this fun recipe
not only are my eyes satisfied but also the bgm omg the taste is overflowing 🤩👌💜
Your an Army?,The spring day bgm 😉
thanks for the recipe. I've tried and it's very delicious. but the pastry inside is still wet. I saw that your is crunchy. Do you have some tips?
I just finished making, and it turned out so good that my boyfriend’s family all liked it. Thanks for the video :)
May I know how many egg tarts you made with this recipe ? I’m gonna try making these this weekend
@@souykim163 It depends on the size of your model and mine was a little bigger than the video ones so I made roughly 10
Hi is this top/bottom bake in oven?
Just made these. It was wonderful. Only one problem was that my crust didn't have as many layers as yours. It still tastes good and everything but I wonder how I can make crust more layered. Thank you for great recipe
omg this is so satisfying and making the layered dough urself - respect!
Wow, it's like demascus pastry. They look so good😢 but very time consuming. How much difference would there be between this method and lots of buttered layers of filo pastry?
As a Portuguese I can say:you got the legit recipe! Jamie Oliver didn’t 😂
Sounds about right!
Legit recipe without vanilla, cinnamon or lemon? I’ve not had a single one in Portugal (or out) without at least the first two.
@@ToraJutsu01 Sorrry but vanilla is definitely NOT on the original recipe. And if you like cinnamon, you can put it on top, as well as powdered sugar, but it is not part of the recipe of the pastel itself. Many portuguese people prefer without it.
+1 for at least some lemon or orange zest
Whipping cream ?!
I was just randomly looking for egg tart recipe and found this and was surprised with your background music! Hello co-army 💜😍
I am portuguese and while living in Asia I have often eaten that type of egg tart and it tastes nothing like the portuguese one. When seeing the outside appearance, it might look like that but once you cut it, the difference is clear. The eggtart in Portugal is creamy but not too thick. The cream is always a tiny bit liquid. But the consistency of the cream in the eggtart seen in this video, is almost like jello which gives it a completely different flavour. People who are looking at it and think it looks a lot like the one in Portugal, might think that what I am saying is absurd but if you taste it, you can see right away that the flavour is completely different from the Portuguese one. I really love egg tarts and it's hard living outside of Portugal and seeing eggtarts being sold everywhere but tasting nothing like the Portuguese one 😔😔😔
Correct, the crust looks nice of her this is not Portuguese, why must remember that the Portuguese traders and missionaries brought the tarts to Asia and over the years that part of the world has made it their own, they are two completely different things
I was just about to say that is not a pasteis de nata.
@@Lifewithoutmusicisamistake Yeah this is not pasteis de nata , is a Macau version of pasteis de nata, which is influenced by the traditional Pasteis de Nata and English Custard tart.
Honoured to have a portuguese pastry where. Just, keep in mind that the original recipe doesn't need cream, the sugar is added in a syrup that you can make yourself and the milk is warmed but not boiled with a cinnamon stick and a lemon zest. Great technique on the dough, though! 😅 I bet it's delicious!
I was about to comment regarding the cream and saw your post. Proper 'Pastel de Natal' does indead not contain cream.
I love how realistic & relatable this is (the struggle of dealing with the dough 🥲)
I also love that you're playing BTS' instrumentals ♥
Grand Bravo à vous pour une telle réussite, et pour avoir remanié cette recette qui est sûrement bien meilleure.. Moi, j’aurais juste rajouté du sucre vanillé dans le sucre , au départ , avant le mélange avec les œufs.. Je vais essayer de les faire selon votre recette remaniée .. Merci pour ce partage 🌸☘️
This kind of sweet originated in the Nuns Monasteries in Portugal, it is an ancient recipe. The forms used in this video are the traditional ones. I love #pasteis de #nata.
Your pastry looks amazing
Thank you for sharing
Hello from South Africa
God bless
Just because of the background music used, I am going to try to make this even though I hate how much work it entails.
Good morning, these little tarts are great! They are rich and creamy and the pastry is super. Thank you for showing and sharing. Happy baking.
Doughs always intimidate me. This pastry takes a lot of time to make. As you said it was worth the wait but i would rather buy hahah. Thanks for sharing
On top of that you have to laminate, which is so hard
Are you ARMY and Jimin bias? I love this tart. I always buy it whenever I am in New Jersey. I can’t find that here in Mississippi. I love how you show the step by step of making the dough. But I am listening and singing serendipity, spring day and butterfly music in my head. I am ARMY since 2015. Thank you so much for sharing this recipe with us. I will try it for the holidays. 💜💜💜💜💜💜💜🫰🏻😋
Pastel de Nata❤️❤️❤️. Love BTS Serendipity, Spring Day and Butterfly as the background music.
Amazing! But isn’t the custard will get too set with this long bake time? I understand that usually Pastel de Nata is baked only for several minutes on high temperature. Thanks!
I made these a while back and it tasted so good, everyone finished it in seconds but this recipe makes too little for my whole family. How can I increase the ratio of the ingredients and still receive the same tasty results? 😭
You multiply the ingredients by the same amount.....
@@manatole_ yep
what about the refridgerating time and how big we should roll out the butter for lamination
@@meyniangleng9566 you make a good point idk lol
The serendipity by jimin in the background 😍
I can't wait to try doing this!!
Loved listening BTS while watching your egg tart ❤️
ohh, my bad for not reading “tart ♥️” 🤭
It looks so good and I can hear jimin’s voice in the bg 🥹💜
the best portugese egg tart ever !! just tried it just now, turned out sooooo good. tq soooo much for sharing the recipe and precise video and instructions
Me parece que la persona que los hace ,es de una exquisita limpieza y finura...gracias los haré así como vosotros
Lucky to live here in Brussels, the Capitol of Europe, with every European specialty cuisine restaurant, cafés and shoppes selling every thing unique to their country. On my bike ride from home/work I would make a small detour to go through little Lisboa for Pastels de Nata. Everyday, it is torture to pass those shoppes as I head straight to the gym… European cuisine is going to eventually kill me.
I went to Brussels in 86, didn’t have enough time. Can I be your roommate? 😉
Europe is not a country. Brussels is the capital of Belgium.
I want a street like that in my city tooooo! 🥰🤤🥳 I'd spend a sizable portion of my salary there every month 😊
@@SimonSverige Brussels is considered the sorta unofficial capital of Europe, because it holds the European commission, Union and council, as well as holding one of the most important seats of the European Parliament.
@@SimonSverige I don’t think she meant that to be taken literally- it’s more of a sentiment that a lot of people share, especially people that love Brussels. Also, (and even more relevant) - all of the stuff TS said above my comment.
I had loads of this when I visited Guimarães in Portugal for a conference. Its like heaven melting in your mouth!!! Oh god I miss those so much
I'm from Portugal and these look beautiful and delicious! 💖 There's a bakery here in my city that makes them just like this, with the custard less runny and they are wonderful!
Mesmo nós chamando "nata" a receita original nao leva natas, isso é conhecido. A receita está errada, mas de certeza que sabe bem à mesma 😅
@@12345678939218 sim mas eu refiro-me aqui à consistência mais sólida do creme, já que algumas pessoas estão a comentar que o creme tem de escorrer e isso não é verdade de todo.
Best pastel da nata I’ve ever seen - look scrumptious 😊
Serendipity instrumental playing in the background..
Le me: "Jimin's got no jams but he has egg tarts".
Edit: Spring Day is here too.
Edit 2: Butterfly 😭
..food + relaxing music 💜
PS: this recipe looks good & I will definitely try it out.
I usually use a recipe that's a little different.
A nice touch for me is to add a sprinkle of cinnamon on top as well as some tiny/diced pieces of strawberry or blueberry.
It's really delicious.
第一次就成功了，很好吃喔!谢谢分享 ♡面皮擀到最后，有点破了，爆了一些黄油，怀着忐忑的心情，硬着头皮烤了，没想到居然也可以完美分层。
Now I know why this dessert is so expensive hahaha it’s a hard work to prepare it. But sooo delicious 😋
Expensive? Not in Portugal…
@@JenSheaoverseas it is. I reside in Canada and the only place that I’ve found them is a restaurant named “Nando’s.”
@@elenaserpasI’m in Toronto and it can be found in many bakeries and some supermarkets. Quite cheap also. Which part of Canada are you from?
@@001islandprincess I live in AB 🥴 central area. Anything from central and South America is expensive here.
Patience and time and a combination of love to create this egg tart I enjoy watching it
But I don't have the patience and time to do it.
Thanks for sharing.!!!!
Can I keep the dough in freezer for next time use?, like example I completed all dough step + press into mold then keep in freezer, then anytime I want wish to eat just bring out few to bake. If yes, how long could I store the dough?
Love your Portuguese Egg 🍳Tart. During weekend going to try this recipe and if it delicious and beautiful as yours, will do a video too 😍😍😍😍😍😍😍😍. Thanks for sharing this recipe.
Thanks for the recipe! Will definitely try it! Love the BTS music in the background 💜
Hi may I ask, unsalted butter for the dough is 60g or 30g? Video says 60 but the description says 30. Thank you!
Its 60g
Ok nvm she said 30 but i used 60 and it came out perfect
It seems my pastry could not get that brownish, I used 30 g
My respect for showing how to do it from scratch! Many start from buying the dough from the shop.
Listening to BTS and baking is another level. 💋👌 Vampire clip was a plus too.
Hello army! I love listening to BTS and do my baking too :)
Lol I came looking for info on how to make the pastry part of custard tarts and stayed when I heard BTS XD!
Seriously though, these are my mom's favourite and I wanted to make them for her as a gift. This is so well done, thank you!
Love your song playing in the background... spring day. My favorite song too!. Your recipe, love the labor of love you put in.
This looks delicious. I will have to try it out. I really enjoyed the video and the music was so pleasant. Thank you for sharing the recipe.
Very nice recipe, love that dessert! Simple yet delicious! And you made it look great 😍 awesome work, keep it up ❣️
Making the dough is a long process,tons of patience needed!
You can buy it pre-made at some places or you can try to skip it and eat it from a mini bowl
You’re right! But it’s not gonna taste the same!
I dont think i have patience to make this😭
me too , but im doing cooking too
Yes DooD. Waste of time
me either, I never thought making the tarts can be so complicated.
me too.making just a dough u have to make abt 2-3 hours 😭✋🏻i am culinary student so i think i will just make a normal egg tart😂
Its just puff pastry...its easier to buy than make.
I’m appreciate the “Spring Day” music and the tart recipe, of course.
Love the Serendipity instrumental on the back sound and ofc the recipe❤️
Just tried this last night it was so perfect. Just change one of ingredients, i used all purpose cream instead of whipping cream coz i don't have that kind of. Thanks for this recipe.
Las "natas" o "pasteles de Belen" se suelen aromatizar con canela. De hecho, en muchos locales ponen un espolvoreador de canela acompañando los pastelitos.
Es un ingrediente importante, sin duda.
Loved the recipe and the BTS piano covers as well! Will definitely try it this weekend!!!
Oh I am so excited to learn how to make these - my family’s favorites. I am a beginner with baking but I can pray and ask my Jesus to help me achieve this goal. Thank you so much! May God bless you for sharing this recipe complete with instructions. You are so nice !😋🙏❤️🦜👍
These sweets drive me crazy, in Lisbon I ate them every day !! bts music drives me crazy .... perfect video ... amazing
i used this recipe and the pastry turned out amazing! thank you! keep doing what you do 🥰
This was already a great video, but the fact that you have Spring Day is playing in the background 🥹💕
Came here for the recipe and stayed for the recipe and The BGM: Instrumental Serendipity
In China they would call that pastry "Kung-Fu Pastry", but will try it out one day when I have enough time. The "layers" effect looks interesting. But...is it right the sugar quantity? 3g only?
É tao lindo a receita como é apresentada, o cuidado, a musica, detalhes, parabéns...
You made my day me and my nephew ate these together every Sunday he passed away a month ago and i been trying to find a recipe. 🙏 💜