No.1!! The Best Portuguese Egg Tart┃Pastel de Nata
Вставка
- Опубліковано 16 бер 2021
- **There are detailed steps to turn on subtitle CC**
RECIPE
▼ Ingredients
Dough:
Unsalted butter 30g
All-purpose flour 150g
Salt 2g
Sugar 3g
Water 60ml
Unsalted butter 80g (for filling)
Egg mixture:
Whole egg 20g
Egg yolk 2
Sugar 45g
Whipping Cream 150ml
Milk 75ml
▼Step Instructions
1. The frozen butter cuts are placed on butter paper and rolled to a thickness of about 3mm on average
2. Mix all the ingredients of the dough into a dough, and refrigerate for 30 minutes.
3. Put butter on half of the dough, fold in half, and refrigerate for 30 minutes.
4. After taking out the dough, roll it out into a rectangle, fold both sides in the middle, and then fold it in half. Refrigerate for 30 minutes.
5. Take out the dough and repeat the steps just now.
6. After taking out the dough, roll it out into a rectangle, about 3mm thick, roll it up from the narrower side, and refrigerate for 30 minutes.
7. Prepare the egg slurry, add all the ingredients and stir, cover with cling paper, refrigerate for about half an hour until all the sugar has melted.
8. Take out the dough and cut each into 2cm thick, about 12 servings. Put it into the egg tart mold, press it to about 1cm higher than the mold, and freeze it for 10 minutes.
9. Coat the baking pan with tin foil, pour the egg mixture into the mold about 80%, and bake the middle layer at 210 degrees for 23-25 minutes.
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MUSIC
►Serendipity-BTS
Spring day-BTS
Butterfly -BTS
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Trans:
1. 포르투갈 에그 타르트 멜라루카 머랭 ┃ 포르투갈 에그 타르트
2
3. Tart Telur Portugis Melaleuca meringue┃ Tart Telur Portugis
4. ทาร์ตไข่โปรตุเกส Melaleuca meringue┃ทาร์ตไข่โปรตุเกส
5. ポルトガルの蛋のタルトメラルーカのメレンゲ┃ポルトガルの蛋のタルト
6. Bánh trứng Bồ Đào Nha Melaleuca meringue┃Tart trứng Bồ Đào Nha
#PortugueseEggTart #eggtart #portuguese - Навчання та стиль
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.
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.
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!!!! 😭😭😭
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
This is the most beautiful baking demonstration on all of UA-cam.
I think that I love there is no monologue.. just lovely baking noises and nice music.
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...
🎹🎹🎹
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⋯⋯🥰👍
Love the Serendipity instrumental on the back sound and ofc the recipe❤️
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
🥰
Very nice recipe, love that dessert! Simple yet delicious! And you made it look great 😍 awesome work, keep it up ❣️
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.
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
omg this is so satisfying and making the layered dough urself - respect!
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?
感恩分享！ 總算可以自己做蛋撻了！ 👍👍👍， 食安第一！
太棒了，好詳細的步驟，讚👍👍！
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!
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 🤣🤣
My respect for showing how to do it from scratch! Many start from buying the dough from the shop.
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
Love your song playing in the background... spring day. My favorite song too!. Your recipe, love the labor of love you put in.
i used this recipe and the pastry turned out amazing! thank you! keep doing what you do 🥰
Wow! It looks amazing 🤩 perfect even 😍 and the sound of the crunch at the end! 🤤🤤🤤 Can't wait to try this! Absolutely loved the music by the way! 😊
Love your recipe. Many loved it too when I first tried it. Thank you very much for sharing. It's the family's new favorite❤
the music & the food makes my ARMY heart happy...💜
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.
I simply love your recipe! It's perfect! I make it almost every week .
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.
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.
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.
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 ❤
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
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
Haven’t heard Serendipity for a while…These songs resonate beautifully with this recipe but that’s the magic of B.T.S❤️
not only are my eyes satisfied but also the bgm omg the taste is overflowing 🤩👌💜
Your an Army?,The spring day bgm 😉
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
Made the Portuguese Egg Tart according to this recipe and it turns out amazing 😋😍 Thanks!
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 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
😊 🙏 😊
this looks incredible! thanks for sharing
We just returned from Portugal. I think a had a pastel de nata everyday! Delicious! Portugal was beautiful.
I’m appreciate the “Spring Day” music and the tart recipe, of course.
Do you know how much I love you right now? 😬 This looks wonderful. Thank you for sharing. ❤️
Loved listening BTS while watching your egg tart ❤️
ohh, my bad for not reading “tart ♥️” 🤭
一定要試做，謝謝您的分享！🙏🏻😄
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!
Came here for the recipe and stayed for the recipe and The BGM: Instrumental Serendipity
Pastel de Nata❤️❤️❤️. Love BTS Serendipity, Spring Day and Butterfly as the background music.
It looks so good and I can hear jimin’s voice in the bg 🥹💜
I love the "crispy" sound. It's so yummy
É tao lindo a receita como é apresentada, o cuidado, a musica, detalhes, parabéns...
even the channel’s name shows that you are an army 💜 your video is excellent, these tarts look so stunning ✨
i cannot get over how perfect this cake is
Thank you for sharing, love the pastry but personally I prefer the filling infused with cinnamon and lemon peels , Thanks for sharing a great recipe.
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!🤑😂😜
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!
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
Tried this recipe, taste really good 👍👍😋😋 my family and friends love it so much ❤️❤️ Thank you very much for the recipe 💕💕
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
The bgm's make it even better. Thank you very much!
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。
Receita maravilhosa 👏👏 Obrigada
Here for the recipe ended up listening to the music.. 💜💜💜
BTS Jimin - Serendipity
BTS - Spring Day
BTS - Butterfly
💜💜💜 BORAHAE 💜💜💜
I love how realistic & relatable this is (the struggle of dealing with the dough 🥲)
I also love that you're playing BTS' instrumentals ♥
thanks for sharing this awesome recipe! tried it for the first time with no baking knowledge and it came out so perfect!❤❤❤
thats is really one of these days I will try making it thank you for this recipe 👏👏👏
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.
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?
I've made mine today and it works pretty well and taste good 😄 beautiful layers . Thanks for sharing
創作者辛苦了❤️
This is so beautiful 🤩🤩🤩
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 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.
wow! this looks amazing! ill try it on my off day! thank u!
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.
Hi, i just want to say thank you so much for the great recipe & detailed techniques. I use this recipe for my home business and guess what? Everyone loves it (literally everyone)🥹🥹🥹 I adjust the amount of sugar slightly, but your recipe works like magic. It’s love at first bite🥰
Keep making great videos! i hope your channel grows bigger & bigger.
Thank you so much once again🤍
Ja estou a fazer a Massa folhada ..
Vais ser a minha sobremesa hoje a noite 😋
This flaky egg tarts is giving me life. Thank you for the video. Will try to make this soon.
Thank you for the recipe. Turned out fantastic and yummy!
Just because of the background music used, I am going to try to make this even though I hate how much work it entails.
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.
@@copa1856 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.
I can eat these all day!. I must say these ones actually look really well textured.
Looks so good, I can smell it from here! Warm with a little cinnamon on top, like my mum used to make 🤤
Adoro Pastel de Nata! É muito gostoso! Gostei muito da sua receita.
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 ?!
guys ive made egg tart with this recipe for several times now, it didn't look nice at first but after few times of making them, it looks amazing!! taste good too. planning on baking them again to give them out to my friends soon👍👍 thanks for the recipe, its amazing.
Loved the recipe and the BTS piano covers as well! Will definitely try it this weekend!!!
Oh my gosh! It looks so great! Please say some tips on how to make in between. (Becareful with the foils, they are sharp!)
Portuguese here 🙋♀️ and your pastel de nata looks good 👌
Obrigada por mostrar um dos melhores doces portugueses 😋
You're a shame. Não sabes o que é a verdadeira nata.
@@msrodrigues5419 diga là a verdareira receita ..se a conhece .
@@msrodrigues5419 you are right, this is not pastel de nata, this is the Macau version of pastel de nata.
@@orangeac9836 aka, the chinese version of portuguese tart
I was just randomly looking for egg tart recipe and found this and was surprised with your background music! Hello co-army 💜😍
This recipe is a keeper! I followed every step! Already repeat for 2x
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 !😋🙏❤️🦜👍
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.!!!!
Just bake this today. I made the pastry three days ago but dont have time to bake it. Still turned out delicious!
Can’t wait to try this!! Thanks for the recipe!! 🥰
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.
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.”
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. 🙏 💜
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.