How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma

[@lekoju]

As a Portuguese citizen, I couldn't feel more proud to see your enthusiasm and joy making our amazing "Pastéis de Nata"....as well as the bliss you clearly express when you taste them. Viva Portugal 🇵🇹

[@abeaatriz]

I'm Portuguese and I can say I've seen my fair share of people trying to bake these and I've got to say yours are the best I've seen so far! Thank you for that!!!!

[@oliv_clau]

Hello. Portuguese fan, here. I loved your approach to Pastel de Nata. Is one of my favorite sweets of all time, and a real winner at family events! I would like to give a small tip, when boiling the milk, try to use lemon peel instead of vanilla! It's just a tip, if you like lemon flavor like I do, just try it, trust me! I love your videos, and I've learned lots of things with you. I'm a huge fan! Obrigada 😘

[@TaniaLuisa75]

Thank you Claudia! I thought the same! Lemon not vanilla! She does this recipe in a different way I have seem in other Portuguese videos, but if works, I suppose it is ok!

[@beatrizgoncalves4562]

I think she made them more like Pasteis de Belem, which don't have a strong lemon flavour, but they taste more vanilla-y.

[@TheAnimaAnimal]

Coming from a Portuguese mother, lemon is essential. My mother uses it for just about everything. So much that I joke with her, asking: oh, is there lemon in it? Mom: *sounding like a gruff sailor for a second* of course

[@martapaiva5745]

I agree with you cláudia! better use lemon instead of vanilla. Few are tradicional Portuguese sweets that use vanilla. But in the end is all a matter of taste!

[@Archihuman]

Um pastel de nata com raspa de limão sabe a leite creme ou arroz doce. Não que o leite creme não seja bom mas o pastel de nata não leva limão, os de compra não têm limão. Há esse habito em Portugal de juntar canela e limão mas no caso do pastel de nata o limão não é para lá chamado

[@donalskehan]

So bloody good to see these done right! Once got to see how they make them in Lisbon- these looks as good as!

[@jimenat357]

Donal Skehan when you go to London please do a collab with Jemma. It would be so coooool. And congratulations to you and Sofie 👶🏼

[@georgetyrrell1006]

How on earth would you know you cruise ship entertainer

[@stephaniebray5704]

Donal Skehan...I watch your program all the way from Australia...love seeing where you go & the food...OMG...so yum x

[@athenarobertson2642]

George Tyrrell Um what?

[@youtubergauchinha]

Passem conhecer meu canal agradecida de❤❤❤❤

[@Tillysnow1]

"...much easier than you think" "To start with, we're gonna make the pastry" ... Jemma, you severely overestimate my abilities :P

[@Sharon421966]

Tillysnow1 😂

[@alexandresobreiramartins9461]

Just use store-bought puff pastry. Honestly, there's no real need to make puff pastry from scratch these days, unless you're competing at MasterChef or something.

[@ethancwills8793]

YOOOOOOOO hahahahahah

[@ka-soul]

@@alexandresobreiramartins9461 no do not use puff pastry. It is not the same

[@CK28989]

I don't even have a counter big enough to roll out 16 by 16 inches, let alone 18 by 20!

[@mydear6788]

I tried your recipe. First the written recipe here missed the egg yolks but I watched the video so I used 6 yolks. 8 minutes isn't enough time for regular cupcake sizes, it's 18 minutes on 550 F and I broiled it for 3 more min more for the nice look that I wanted. I also used lemon peel with the cinnamon syrup. Came out very very nice ... Thank you

[@mariainesgomes]

I'm portuguese and I approve this video! Glad you like our pastéis so much ;D

[@madisenhillebrant108]

I just made these and oh my goodness, they might be some of the best pastries I have ever had. I have never made puff pastry from scratch, but it turned out fantastic on the first try. The only thing is I didn't quite get the browning on the custard, and I left it in the oven for as long as possible before the puff pastry started to brown too much for comfort. Anyways, good thing there are two batches in this recipe, because my boyfriend just ate 8 of them. Thank you for introducing me to so many nifty techniques, I adore you and your channel. Keep up the good work!

[@alecdorste643]

I had the same issue my first time but decided my last 3 minutes to switch my oven to broil and that helped mark the custard a little

[@HuongPham-qz3tf]

I just made these and everyone loves them! Thank you so much Jemma! I've always loved pasteis de nata but I never thought I could make them at home from scratch.

[@ivanchl]

You have the best explanation and recipe out of all videos out there, I lost your video and searched for 30 min to find you again. With all the the videos out there, yours is the most authentic! You make it from scratch! All others use store bought low quality puff pastry. You are the best!

[@MarlaHyunie]

I made these last week and everyone loves it. It was tiring though but the tiring work was worth it. Now I’m off to make a new batch again!

[@danielabustillo9837]

Thank you Gemma. It’s now 20 living abroad in a remote part of the world and deeply missing my pastéis de nata with the morning coffee. Que saudades! Your recipe is spot on! Believe me, I tried others and yours is the perfect one. Thank you so much

[@Johnny-tc4pk]

You Made every portuguese proud

[@Catty19970807]

itsJohnnyMarc also Macanese :)

[@Meercatgal]

Mattie Ieong It's crazy but I can't imagine the chefs at Lord Stowe's making this everyday! But of course they do. I loved them while I lived there. :)

[@Catty19970807]

Meercatgal I think the chef can make this with closing eyes lol I actually prefer the Macau version, they are not too sweet.

[@lucasmazagao3490]

Brazilians also happy 🤗

[@midnightbaker1785]

I just made these this week and they were absolutely delicious. I made all 24 and my family demolished them in a weekend as you can’t stop at one! I made them over 3 days - first making the pastry, second making the custard, third forming pastry cases and baking. The pastry was the hardest bit. And I thought forming the cases was gonna be a pain but it was relatively quick and easy to do. I don’t usually like baking with pastry (it’s too delicate for my clumsy nature) and I’ve never made my own like this but I found the recipe was really forgiving so even my slapdash attempt worked out really well - complete with lamination and swirled base once baked! My oven only goes to 250°C so I left them in as long as my nerves could take it (about 10-12 mins). Only a few tarts got those characteristic dark blisters. They came out sizzling away and were SO crispy! Definitely best eaten on the first day. They weren’t as crispy on the second day and only a few made it to three days! The pastry was quite soft by then but still very tasty. The dusting of cinnamon on top really make a difference too! I was planning on this being a one time thing but I will definitely be making them again!!! Only thing - Jemma says 60ml milk on the video but the recipe says 50ml - I went with 55ml milk mixed with flour for the custard, and it worked out fine!

[@anarodrigues2037]

I'm Portuguese and I love Pasteis de Nata 😘

[@cristianiramos3942]

Ana Rodrigues me tio Ana! 🇧🇷🇧🇷

[@leahmoss3921]

Ana Rodrigues me too

[@sunflowerlover9344]

Ana Rodrigues angolana e amo também

[@cristianiramos3942]

😍😍😍

[@indiradossantos9525]

me to

[@patriciaalves7689]

was watching this with my heart in my hands...being Portuguese, and given my mother could bake these, I come across so many videos claiming to make Pastéis de Nata, only to fail miserably. Even though some of the ingredients are not spot on, and the traditional ones look a bit different i do have to congratulate you for your recipe. remains one of my favourite baking channels 💜👏🏻👏🏻👏🏻

[@raulpatrao1]

HI, i am from Portugal from the town where this Pasteis de Natas are made, they make this the original recipe for centuries, U did great job :) but just a small detail here if u don't mind :) . All the recipes from Pasteis de Nata all over Portugal and abroad are just a tinny sample what the original ones are :) No one is aware the real recipes, not even the workers are aware :) The traditional recipe belongs to the family they keep it in a REAL SAFE for generations, it's a very well-kept secret . Many people already try to buy the original recipe, but no SUCCESS AT ALL :) Thank you for posting this video, yes they are awesome, you must have them hot 🔥, but no icing sugar for me :)

[@simiusnix951]

just like those Filet Wellingtons all over England and abroad are probably just tinny samples of what Wellesley's chef cooked. I'm off to scold Ramsey that copycat I'm kidding.. but coca-cola - even though the recipe is still a well hidden secret - is by far not the best cola you could have in my opinion. (maybe the best you could gerenerate supid amounts of profit with) I havn't tried Pasteis de Natas yet and the original ones might be the best from all I know. However how likely is that with millions of talented pastry chefs present around the world today noone has come up with a "better" recipe than those monks 400 years ago - considering the ingriedients itself might have slightly changed during this time. That sounds a bit pretentious That's still an interesting fact though

[@Jeffffrey0902]

Recipe kept in a safe? Did Mr. Krabs invent it?

[@mariinhawaii]

I have been making this recipe for years. I’ve studied it it with literally printed out notes from Leite Lol it brings me joy the way you explain in such an easy and efficient way. Thank you. The best pastel de nata on KZbin

[@ryanplanski5558]

Made these last night and they came out perfect. Definitely need to cook closer to 15-18 minutes. I also added a few raspberries in a few of the pasteries. Saw that little trick in London at a wonderful place called Cafe De Nata.

[@esorial1]

Oh my! Jemma - you're the best!! I'm so making these this weekend!! Had about 200 of Natas in Lisbon and have been taking trips from NY to Montreal to buy dozens of them!! TY so much!!

[@dmc7511]

that crispy sound OMG!!!😍

[@danielarodrigues7168]

hi i'm portuguese and i've got to tell you that you reinvented perfectly our honored recepie, and when i was a kid i loved to eat the cream with a coffee spoon and leave the pasta to my mom, i'm just sharing because it's so good and fun for kids to eat like this and i just want to say that everybody should try this because it's sooooo good seriuosly.

[@patetass1]

Thank you Jemma! Love from Portugal! ❤

[@itsyoanita]

this is the best recipe i've tried so far. the pastry is really crisp and it doesn't need lots of fold or resting. thank you! x

[@IlonaTumina]

This recipe was amazing! Thank you so much for the step-by-step instructions. Everything was easy to follow and the results were fantastic: a superb flaky dough and a delicious custard!! Thank you!!!

[@time4tea595]

Hi i live in Portugal and they are amazing. I must say yours is the BEST video i have seen on these fantastic tarts. VERY WELL DONE

[@HowTasty]

I didn't know this recipe, thank you so much to share it Jemma, I will try it! I hope I'm not the only one who loves hard work recipes :D

[@fionabirkmire2874]

The best little pastry on the planet. Lovely presentation. Just for a minute or three...thought I might be able to do this!!!! Bravo.

[@vanessaviolante3171]

Lovely! Great to see our favourite pastry well done. Note: Traditionally we add lemon peel (not vanilla), give it a try! ;-)

[@emilytagg7282]

just made these today and followed your recipe exactly, they turned out sooooo good!!! the video was great! it was my first time making puffed pastry and you made it look a lot less daunting! this is one of my husband's favourite desserts and he gives this 2 thumbs up!!!

[@LakierosJordy]

I was in lisbon and went out of my way to go to Belem to get the real "orginal" Pastéis de Belem from the one place that sells them, said to be what Pastéis de Nata are based on. (but they cant call it that because of copyright etc) The Belem ones did noooot disappoint. Way better than any Pastéis I had in lisbon.

[@Xbxxd12256]

The best I ever had were in a small bakery in lagos but the second best were definitely the original ones from belem :)

[@angelche1992]

I tried them only one time, when I went to Portugal 7 years ago. They are sooo delicious and now I know how to make them! It would be very challenging for me, but who know... they might turn out very good. Thank you!

[@ReginaTChen]

you don't have to stand there for 10 minutes to cool it down, you can put it in an ice bath (placing the bowl on top of ice water) cheers!!! love you jemma xx

[@inescoutinho6574]

OMG can't believe! I'm Portuguese and I follow your channel a long long time ago. And such a nice surprise that you made these. Gotta love them, they are the best! ❤

[@HalocraZze]

oh my god, finally! This is the one thing I always ate first when we visited my aunt who lives in Portugal. I'm dying to try these at home :D

[@monjabooyse478]

Greetings from South Africa.🌸 Today was my first time making Pastéis de Nata. I had so much fun making the pastry and the egg filling. My husband was upset because it only makes 24... He wanted more!! ☺☺ Thanks CupcakeJemma for the recipe. Love your channel 💕

[@Zoe-sk8vp]

I'm so excited to make these!Whenever I go to Portugal to visit family, custard tarts are one of the things that I look forward to most and so far I haven't been able to find a really good recipe for them-but these look amazing😁

[@PaulWelsh]

My mates sister brought these over from Portugal. I tried one for the first time last night and had to look up the recipe. I must have Natas in my life now!

[@vanessasimao2872]

I'm from Portugal, and this is one of my favourites pastries ever! I'm really happy you did this video I will definitely try it, and I thought it would be way more hard than it's!! 😘😘

[@George-cy3yz]

Absolutely brilliant. Where we lived previously, there was a Portuguese bakery that made a decent version of this. It was the wife's favorite - but now we've moved house and can't get them anymore. I guess I'll just have to surprise her with some home-made. Thanks so much. Terrific video!

[@iusandthefoods]

I like the way she explain everything! very detail and informative! but this looks require a lot lot of effort! I will try it anyway! 💙🙈 love from Indonesia

[@TheMaskedChef7]

Have you tried it ?!

[@francelinacamilo4234]

You can by the pastry ready grocery store all sell it

[@thesantosfamily]

My son signed up to make these for school. I wasn't excited because they are lots of work and I thought they wouldn't taste good. They were wonderful! They taste like the ones we had in Portugal. As a side note they take lots and lots of time with all of the *wait x minutes/hours* between steps.

[@kaktees]

For some reason, KFC Singapore sells this. I mean I ain't hating I just struggle to find the connection between fried chicken and Portuguese egg tarts.

[@sarahlo5084]

Yanti Ashaiban As does KFC Taiwan, in several flavours. Can't think of a connection, but KFC is now my go-to place for these.

[@Catty19970807]

Yanti Ashaiban actually KFC bought the recipe from a bakery in Macau called Cafe e Nata Margaret's, if you’ve try the original version, KFC’s one is absolutely nothing😂😂

[@18MCJ09]

The chicken laid the egg.

[@anaisabelpais7389]

Mattie's explanation has the connection. Macau was a former Portuguese territory

[@luxeden]

Yanti Ashaiban 😂😂😂😂

[@clartyboots886]

I’ve always avoided making pastry, but I’m in a country that I can’t find these so decided to give it a go. Bam- smashed it!! Lovely crispy pastry and divine filling. Thanks a lot- gonna impress all my friends at every dinner party now

[@betterthanpenonpaper]

I'm giving this a go! 2020 is the year to try super complicated recipes

[@ShenZA6]

did you make it?

[@JadeJabberwock]

Thanks so much for making this video! I usually like following written directions better, but this video simplified the process a lot since I knew what the dough was supposed to look like after each step. The only thing I did differently was temper the egg yolks before adding them to the rest of the ingredients. I added a little big of the hot mixture to the eggs a few times, whisking the whole time. This brought up the temp of the eggs and I didn't have to wait as long for the hot mixture to cool down.

[@Paulo.1984]

Portuguese here, very impressed! Loved it when you went "Now it is......pretty much the same that it was 10 mins ago!" haha

[@Ipang69]

Bravo! Ate this a couple days ago and cant get over it, definitely the best tarts in my life.

[@anaquinn6133]

omg it's what I miss the most from my country :) they're delicious and I'm so happy you made a video about them

[@davidh.4649]

Jemma ... just back from Portugal about 2 weeks ago. I watched this video before going and decided I wanted to try them for the very first time IN Portugal so I knew what they were supposed to taste like. Let's just say I had a lot of practice tasting them in Portugal. 😁 So then I got home and started considering your recipe. I looked at and measured the cupcake tins I had and they just were not the right size. So I ordered some of the small tins they use in Portugal to make mine. It really does help in the forming of the tart crusts to have a small separate tin you can hold. Still, I watched one of the bakers do it in about 4 seconds in Lisbon and there's no way I'll be that fast. But practice does help ... my 12th one was better than my first one. Anyway your recipe is spot on! Making the puff pastry is "fiddly" to me but not really hard. My tarts came out amazing with a flavor profile just as I remember from Portugal. Thank you for a great recipe that will allow me to reminisce about my great Portugal trip anytime I want. 😊

[@InkyM4]

I say this in complete awe of and appreciation for your dedication and skill, Jemma -- but I think this recipe could only be more complicated if it called for flying to the moon to gather stardust in a hollow unicorn horn! That said, they look absolutely incredible, and I loved watching the video :-)

[@florenceandthemakeup]

inkasrain agreed !!

[@mdteders]

inkasrain Hahaha! 12 minutes in I skipped back to check she ACTUALLY said "It's múch easier than you think". She said it, bless her confidence is us mere mortal viewers ;-)

[@soniasantos969]

I'm Portuguese, and although Jemma's recipe can be very good, it's a very difficult pastry to bake. I believe no one in Portugal bakes these at home. We are so fortunate to be able to grab one at any local coffee shop. Although some might be better than others, it's a mess to make them at home. But... thank you Jemma for presenting to the world this wonderful pastry of ours. I'm very proud.

[@sophiahepburn1168]

I just skip the pastry making part and Use pre-made puff pastry... it may be not original but it makes it much easier ;)

[@vshamsi4693]

I love baking and I'm goodish at it but as soon as she started rolling the dough I knew if it were me there would have been a nervous breakdown. Gosh Jemma those look incredible and you're frigging awesome but I think I'll buy my pastry ready made!!

[@newromantics_co]

I could tell you nailed the pastry just by the crispy sound when you bit onto it 🤤 spot on!

[@jb6050]

So many comments here... so here are some tips from a Portuguese. - Jemma did a very original recipe mostly used all over Portugal (the ones from Belém is a well kept secret) and the two main 'originalities' featured are the use of s syrup instead of raw sugar and milk (not cream='nata'). Despite their name, the 'pastéis' don't have any cream (may be the Belém ones have) and in this they differ from ths ones made in Honk-Kong and Macau and many recipes on the web which are more like a British custard and have cream. - the only difference I've noticed is that in Portugal the milk is infused with the cinnamon and lemon peal instead, than the flour dissolved in some of th milk is added and the entire thing is cooked on the stove until it thickens. Than the syrup is added to it exactly as she did and after cooling the entire pot the yolks are added. - if you want to make a puff pastry with less water and thus more easy to handle you can but you might need some extra folding and for hot regions (I live in Brazil) my tip is to grate frozen butter in small floccules over the pastry instead of soft butter.

[@francelinacamilo4234]

I don't know where you got your recipe, but to me watching her she did not bad and the butter has to be soft

[@jb6050]

@@francelinacamilo4234 Her recipe for the puff pastry is perfect, my suggestion is for tropical hot places (I live near Rio de Janeiro) where it does help to grate frozen butter because it will last longer for working the dough before the temperatures of 33-38 Celsius melt it entirely. My recipe is from Portugal where I was born. For these pastries bakeries there usually make an easier version of the puff p. compared to the classical french method by spreading butter 3 times and fold it 3 times... you can see an example here (portuguese video, he uses margerine and he does put the dough 20 m in the fridge after two folds: kzbin.info/www/bejne/oJKaYZqfq6ucq5Y

[@valeriejean1533]

Hi Jemma, I made these today and they turned out great. The pastry is pretty easy to make as long as you have a big enough board to roll it on. I had made these before using another recipe and didn't like them but these are delicious with the crunchy pastry and creamy custard filling just like in your video. I will definitely make them again, thanks!

[@alice.s.m.6482]

This video put a smile on my face :) love from Portugal

[@teonakarchava7258]

My favorite desert. Tried these once on Madeira and it is the best thing I've ever eaten, can't believe I have an opportunity to try it again in Portugal

[@Micaelangel07]

I ate these glutenfree i.e. without pie dough in Lisbon and Cascais every day. It was the best part of my vacation foodwise.

[@MeemNoir]

Micaelangel07 I used to live in cascais! I miss the food so much.

[@Micaelangel07]

Lovely place. Perfect distance to Lisbon and perfect biking opportunities. The food was definitely a highlight as I went around and ate pastries and drank coffee multiple times a day.

[@ToreTore3]

Gluten free? Where did you find that? We just came back from Cascais. I did not find any Gluten free Pasteis de Nata...

Portuguese here... They're always be my favourites. Thanks for putting this on YT. ☺️

[@lindarylands6682]

Hi Jemma, they look fantastic, but I noticed the egg yolks are missing from your custard ingredients.... but excellent job... bet they taste amazing. 😋

[@catarinaf3261]

YAY, watching Jemma making pastéis de nata is the best way to start the day! Please join me in Lisbon for the original ones 💜 Have a great weekend! #proudportuguese 🇵🇹

[@royrobertsonhaha9668]

YASSS where's the Portuguese squad at?

[@lightofmylife1120]

HERE!!! but honestly I'm too lasy instant custard and ready made pastry is thing i am use

[@SandraCSSantos]

Here...

[@JeanSamyr]

Roy Robertson Haha can Brazilians join the squad?

[@AdriCr4ft]

Jean Samyr I know this was 9 months ago, but now I’m curious, do you have Pastéis de nata in Brasil?

[@joanasoares4530]

Ola

[@jb6050]

Congrats... I'm Portuguese from Lisbon and lived exactly 2 km away from the 'Fábrica dos Pastéis de Belém'. Today I'm in Brazil and really home sick about these. That is exactly the original recipe (British like custards are fine, but the traditional custard for these has no cream at all and uses the sugar syrup). I really appreciated your pastry method because I've been making them at home and I'm still at odds on getting a true puff pastry like shell...may be this will work Thanks!

[@albertmontes5068]

Hello! How are you? After baking, i just have questions: 1. If there are left overs, how can i keep the pieces to keep them fresh and crispy? 2. How many days I can store them to maintain freshness and crispy? Thank you

[@dyannetravel]

I made these today and they came out great! I found shaping the pastry cups outside the tin worked better for me (I have medium length nails and I was poking through the dough when trying to shape in the pan)

[@cristianiramos3942]

Love It! kisses from Brasil!!! 🇧🇷🇧🇷🇧🇷

[@summermen]

the BEST version of recipes for this unbelievably yummy treat

[@bromanorders7583]

Hi, How much milk do you bring to the boil. I didn't hear you say an amount ?

[@silvermistluna1898]

yes this is the first hand original recipe . Thanks for taking effort and producing such a wonderful video

[@Oogumboogum25]

the written recipe is missing eggs.

[@hkishawi]

Moosa Malik and vanilla

[@francelinacamilo4234]

She add eggs to she did everything right

[@julial3758]

6 Large egg yolks @8:08

[@CB-fv4vv]

She’s got eggs

[@nikoszotas9570]

@@julial3758 He means in the written recipe below the video. That's right. Vanilla is missing too.

[@aliciachen347]

I made these today and they were so good!! They are really like the original!! The only hard part was making the dough (folding & spreading the butter) but it ended up tasting delicious!! Thank you so much for the recipe ^^

[@matc.1570]

Currently making these now and haven't burned down the house yet... 🙌

[@TheMaskedChef7]

How did it come out did you use this specific recipe?

[@samxpinto]

I’m coming over for some 😂😂😂

[@julial3758]

I'd also like to know how they came out but no replies for 8 mos lol

[@hayamht5]

@princehenry nooooo!!!!

[@julial3758]

​@Prince Henry The navigator OH nO ! for the yummies

[@jojomareviews669]

Thanks so much for sharing this @CupcakeJemma! Just came back from our trip to Lisbon and absolutely fell in love with these tarts. I'm so excited to make these!

[@brendaferreira3526]

my mouth got watery when she took a bite... that was a beautiful sound. #CRUNCH

[@marianaoliveiracosta6287]

hi...i am portuguese and i love CupcakeJemma... so i'm over the moon for the fact you made pastel de nata (by the way... you said "pastel de nata" very well) Beijos de Portugal :)

[@pianojorge]

Congratulations, really nice recipe! Love from Portugal! XD

[@marxrist5428]

i tryed these today and they are fantastic! they are very similar to a recipe that we make here in greece and we call it "μπουγάτσα" in which we also put on top icing sugar and cinnamon! thank you jemma for this great recipe! greetings from greece😘😘

[@aTalMistela]

Jemma if you ever come to Lisbon let us know so we can eat some pasteis de nata together :3 Haha ~ Love from Portugal x

[@susannaalmgren9721]

I made them and they are FANTASTIC, thank you Jemma

[@redbacktrekkers2986]

Watch recipe carefully as the 6 egg yolks are not in the custard ingredient list - they look amazing!

[@Paulinazborowska]

Dear Jemma! I watch you and read you since such a long time! Thank you for your amazing work

[@Toffypot91]

The egg yolks are omitted in the recipe in the description. And did Jemma say 60 ml milk to 40g flour... description says 50!

[@Cathy.62]

In my family, we have a birthday week of spoils and not just a day. The person gets small spoils every day with a main gift on the big day. This is definitely going to be one of the “ birthday, birthday” spoils for my sister who is mad about Portuguese custard tarts! Thank you. I really do love your recipes!

[@patriciaseeto9262]

Hi Jemma: For the custard, do I use 50 mL milk or 60 mL milk? Love the video.

[@Tom-ps6io]

I made these today and they turned out just wonderful. Yes, it is quite a bit of work, but it pays of so well when you take that first bite in that crips, multi layered pastel... yum! Just be aware that you need 6 egg yolks. Thanks for the recipe!

[@debhohenstein9506]

I need to know how much milk you put in the sauce pan to boil while the sugar water pan was coming up to 100 degrees C. Thanks!

[@suziebock4676]

Where did you find the written recipe? This is also my question...:)

[@lauliemal1610]

I absolutely LOVE Pasteis, their so good. I decided to have a go at making a batch, and currently the pastry in the fridge setting, and tomorrow will be the day I make the custard for the pastry and hopefully eat them!!!

[@MrLumipigo]

Kudos from Portugal. Well made, look delicious!

[@MrBaastardo]

Having been to Portugal .. on a cycling trip .. I got hooked on this delightful warm desert .. I remember the sound of biting into this buttery delightful followed by a taste of heaven .. I will B making this recipe SOON 👍

[@KrazyKat5176]

Who else are old viewers of this channel?

[@sunnyk109]

Kritee Paul me !

[@KrazyKat5176]

+Chae isn't jemma the best?

[@emi-ji8tv]

Kritee Paul why does it matter? just why?

[@sunnyk109]

Kritee Paul DUH! she's the most amazing baker on youtube :)

[@KrazyKat5176]

+Emilia hey it just shows how awesome she is that we've stuck with her for so long.

[@AkmallRazlan]

Once you bit the tart, I like, DARN!!!! that sound! love!!!

[@tasdefeuilles]

I made these once but with pre-made pastry and they were delicious! I think I'm ready to try the home made pastry now ! :D

[@claireelizabethcreates]

Me too! Definitely need to have a go at the homemade pastry...I think I was just in a rush last time! 😄

[@hanazawawi4753]

when jemma took that bite, i felt my mouth water

[@fief139]

This does not look easy at all but my family is obsessed with those pastries and we have to drive an hour to Newark to get them so i feel like it is my duty to make them

[@Mikeike-ee1rh]

Me to I'm in south jersey gotta drive a hot min for these and my sweet bread and I grew up in Massachusetts with a huge Portuguese community I really miss it

[@docersatz5228]

I met up with these in Macau - they were fabulous! They were made in other parts of Southern China as well, the best pastries available. When I got home, I did some research and found that there had been a huge rage for them all over Asia, and particularly in Japan, sometime in the 90's I believe. There were storied of lines of customers stretching around the block to buy them in Tokyo!

[@elliehaywood6861]

please can you make cake pops out of the off cuts/trimmings from your cakes!

[@delhidelirium9091]

Having to come to an english channel in order to learn how to cook a traditional national pastry proper is pretty legendary , I think . Truly makes me wonder about other topics ... oi! Ready and salivating for another refuggee , are weeee ? :-) If you read this I do thank you a lot for showing me how to do this proper , very clear, accurate and concise indeed. Cheers ! ( See you on the next boat or channel crossing or so ... :-))

[@mdsv14]

yey love from Portugal!

[@beatorres6871]

Greetings to all from El Paso Tx Upper Valley West Side many blessings to you all. Thank you for sharing love you techniques

[@jessicavanzuydam6458]

please can you use both metric and imperial conversions in your videos? I love your chanel and I have made your caramel popcorn and it is amazing, now I dont have to pay so much money for such a small quantity, bcoz I can just make my own.

[@pearlong6626]

Hi Jemma, I love your videos and the instructions are very clear and precise. It is definitely more difficult than it seems especially the pastry making! Thanks for sharing 😘