How to Make Pastéis de Nata | Amazing Portuguese Custard Tart Recipe

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@lizanneheyns1504]

My oven is only fan, should I turn the temperature down a bit?

[@sandrajohnson9926]

The crust looks amazingly flaky & must have a bit of a crunch. Puff pastry-like. Beautiful.

[@lizanneheyns1504]

I turned the temperature down by 10 degrees. It doesn’t burn the top properly, so I finished it off by using my gas burner to scorch the top. It turned out amazing 🤩

[@sanfordpress8943]

You are beautiful ❤

[@sanfordpress8943]

Excellent presentation ❤

[@woodonfire7406]

Finally! I've been waiting for this ever since you teased us in one of your posts

[@sonofadruglord]

Been eating these my entire life but never got to peek behind the curtain and actually learn how they are made! Great job my man! :) (Theoretically, you CAN make them big, but then you'd call them "tartes de nata" instead of "pastéis".)

[@ChainBaker]

Sounds tempting 😁

[@jb6050]

Congrats! - I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.

[@Jeepy2-LoveToBake]

Baked these today - I did have a mini-muffin tin, so I used the same amount of the crust (rolled out wider to make a slimmer, longer log) and increased the custard mix by 25%.. I had a tart tamper to shape the dough in each cavity - I did place the muffin tin in the fridge for 20 minutes as it was getting warm in the kitchen and the dough was softening. After the 20 minute chill, I finished shaping the dough in the pan, poured the custard (it barely fit, i had to transfer some from the first few I filled as the last one didn't have enough - next time I may increase the custard mix by 30%. Baking at 482°F took a bit longer than the recipe called for - and while the custard finally started to bubble and the crust did begin to brown, only after I increased the temp to 500°F did the "char" begin to happen (it was rather exciting to see it 👍) Results, yes, a shattering crackling crust with a smooth, slightly sweet custard - outstanding!!! I enjoyed it with a nice tall glass of very very cold iced tea. Many thanks Charlie for sharing your version of the awe-inspiring recipe. Will be making this again later this week. Photos have been posted. #204

[@haji727]

Charlie, as always I think you did an amazing job instructing this video. I like that you are straight to the point and your time making the instructional video is all about the subject. There isn’t much side chatter and going off the topic at hand. I eagerly wait for your posting. I have learned so much from your videos. Many of these “content creators” can learn a lesson from you about how to present an instructional video. Great job!!!!!

[@ChainBaker]

Cheers 🤩

[@haji727]

@@ChainBaker Cheers!!!! Charlie, I can honestly say you and you alone have made me a better baker since I discovered your channel. Thank you so much my Friend.

[@ChainBaker]

Thank you for being here and baking along 😉

[@krissbuddle]

Made these yesterday. Followed your instructions to the letter. Have to say they are at LEAST as good as the ones I buy from the Portuguese bakery in Walthamstow!!! Would love to send a photo but family have already finished them! Thank you so much! P.S. I used unsalted butter, is that right???

[@ChainBaker]

Nice one! Yeah unsalted butter is the one 😉

[@pjamestx]

Those look so good! My sister just made the lemon tart you posted recently, it turned out great, thanks for sharing all your recipes and tips!

[@anorian7992]

This was a gift, thank you. Your videos are wonderful and your recipes are without drama and they work, which can not always be said for many of the other channels. I love your tutorials they explain the how and why. I have baked for years with success but you have helped me understand the process better and have wiped away some of the misinformation that is so often supplied as fact.Thank you!

[@ChainBaker]

Cheers! :)

[@victoranjos9426]

finally someone uses the right name!! THANK YOU !

[@vyacheslavbernard6861]

I had no idea preparing custard tarts can be so simple; the dough process looks similar to making Samsa, a savory pastry from Uzbekistan and many countries of Central Asia. I appreciate how you provide some of the most well-known recipes in such a lively and thorough manner, encouraging everyone to give them a try. Thank you! Will definitely make them the following weekend.

[@ChainBaker]

Cheers 😎 let me know how they turn out!

[@rafaelfumero4586]

YOU SAID IT PERFECTLY OH MY GOD!!!! Best desert

[@its.moonjc]

Thank you for your videos. I've finally been having fun in the kitchen again because of you.

[@JasonwithaJay]

Man I love custard. There's no way I can make these. I would eat the entire batch in one sitting.

[@ChainBaker]

They do go down very easily 😅

[@christinathompson1630]

These are my favourite tarts. I have made them before but I’m going to try your recipe too, to compare. Thanks for all your great recipes, they are very much appreciated.

[@CruelusRex]

My parents visited Portugal a couple of years ago and they brought back a whole pack of these. They were so good.

[@davidbeutel7298]

I made these today using your recipe and they turned out fantastic ! I always shied away from these tarts because they always looked so complicated , but you method was so straightforward and the results speak for themselves. Such a perfectly crunch sweet treat

[@gonzoducks8]

Never seen vanilla in pasteis de nata. It's always cinnamon and lemon peel because they were the most common flavors used in the Iberian peninsula for desserts before the Colombian exchange. By the way you can wet your fingers to stretch the dough better if it's too hard to stretch out. If I remember they're baked at 370°C/700°F.

[@plsrd]

the og bakery pastéis de belém from lisbon is baking them at 400 celsius for about 20 minutes, and yeah they have cinnamon and powdered sugar shakers on the table. personally i only put powdered sugar because i dont enjoy cinnamon except on apple pies 🥴

[@alphaomega6684]

Thank you for this info on flavoring because I can't get my baking mitts on real vanilla right now and would really love to be able to make these!

[@danivasquez2441]

These are my favorite tarts

[@ilaazmi998]

hello hi from malaysia to be honest this is the first time I made and ate pasteis da nata. or in my place called portuguese egg tart. I have tried many recipes. and finally, this recipe is just perfect. crispy and creamy just nice .Thank you for this best recipe.

[@tarablinkhorne9872]

I have always bought these ,but will definitely have a go and make them myself , and also great as all the different stages can be made ahead and cooked fresh when you need them ! x

[@franciet99]

Woo hoo! I’m so happy for this video. Thank you!

[@AveryRaassen]

Awesome, just Awesome.

[@jerseygirl07105]

Thanks for making this recipe much easier in the custard section than any other instructor. Most warm the custard first. Great thinking and process. Southern California. ❤

[@Dracu1987]

This is ridiculously easy, I'll try it out this week. The cylinder shaped dough is the perfect candidate for the freezer, I might do a larger batch and freeze the rest for a lazy Sunday bake

[@viviannetodd4274]

My absolutely favourite pastry. I live a block away from a Portuguese bakery so I have nearly instant access.

[@suyapajimenez516]

No question it’s a very good coffee/tea time tart. I have to remark my favorite part of this video is the easiest you made puff pastry.

[@dawnulrich710]

These are my all time FAVORITE! I like them so much I make myself sick eating them.😊

[@wandering_circles7487]

This prolly my most beloved pastry. Then pair it up with a macha latte. My favourite snack to eat for tea!

[@soniaferreiro949]

Good morning. I would like them a little more brown. I like the bitterness of it. I'm portuguese. 🇵🇹😍🥳

[@CornbreadAndChopstix]

LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit. Thank you so much for sharing this amazing recipe - 'now' I might actually be willing to make them. You're my baking hero teacher! ❤

[@benjaminhaise7317]

Another great video. Well done, brother.

[@ChainBaker]

✌️😎

[@jayden_the_bullnguyen1002]

Thank you!!!! 😊❤❤❤❤❤

[@neocrashburn]

Thank you so much for this video.

[@esall7294]

Made these today, very easy and incredibly delicious! Be patient with the cooking time, mine took 18 minutes at 485 F.

[@loc7407]

Thank you for this recipe, I have made this before, but I will try again with this, look so scrumptious! Look forward to your croissant recipe someday, I want to try but it a bit difficult.

[@corwinblack4072]

Perfect, some time ago I thought about making these. Now I dont need to even do research online! Thanks!

[@iole96792]

That looks so much easier than pounding butter! lol This actually looks attainable now, I will definitely try it. Thank you! 🥰🥰

[@Anesthesia069]

I have been looking for a good recipe for these for a long time!

[@bloodwolf7462]

Another recipe for my wife to make :D And yup we still wait for foolproof Chimney Cake recipe ;)

[@ChainBaker]

😅

[@sandrajohnson9926]

I made blueberry muffins- 6 jumbo, 12 regular with a little coconut flour. These were scrumptious. Next, I'll try these. So nom nom. 6:55 steam hit the lens.

[@mariaroquavega5664]

Charlie, I love these!!!! I usually cook for my friends on my birthday and I can't wait to make them this year!!

[@cydkriletich6538]

First time here, and this is a fabulous recipe for a delicious tart with which I have only recently become familiar. We got frozen ones at Costco, of all places, and hubby and I devoured them! Three boxes in 2 weeks! They sold out really fast, and it doesn’t look as if Costco is going to get another batch. So disappointing. So, I thought I’d find out how to make them myself. However, at 75 yrs. of age, with quite a few painful health issues, particularly my hands, I’m not sure I have it in me to make the lovely pastry demonstrated in this video. I know it’s a cheat, and that it wouldn’t be exactly the same, but could I do the store bought puff pastry instead, anyone? I’m subscribing, cuz I love the way he demonstrated all the steps. Thank you! 💞

[@ChainBaker]

It may work. Just keep an eye on it as it bakes and catch it before it burns 😬

[@PiMast]

You know what ? I was actually thinking about it yesterday ! Thank you !

[@Jeepy2-LoveToBake]

My family loved the Pastéis de Nata. I brought the leftovers to the office where they were quickly devoured - big thumbs up for this recipe 👍. Will be prepping a 2.5x batch of dough and a 3x batch of custard (to make sure I can properly fill 48 mini muffins) tomorrow night - will pre-shape the muffin tins, cover and let sit in the fridge to bake fresh Thursday morning to share at the office and with the executive staff at the company's earnings conference call (I'm the unofficial "corporate baker" - haha).

[@ChainBaker]

48! Now that's going to be an awesome sight 😎 Corporate baker - I love that name 😁

[@Jeepy2-LoveToBake]

@@ChainBaker 😍🤩🤩

[@lindal8397]

Perfectly lovely instructions. Thank you :)

[@earlygrey1923]

Your channel is amazing and whatever I have done following your recipes, everything has turned out great!

[@ChainBaker]

✌️😎

[@danielsebag1759]

I love those I usually buy them at a French market but will try to make them

[@sheilam4964]

Once again, you've demonstrated simple dessert that not only looks so yummy but is in a size that is just right for 2-4 people with a couple extra, not a party size for 20 people that even if you freeze most of it for later you have enough to last 6-12 mos. Who am I kidding? This is just right for 1 serving plus 1 more for tomorrow. 😆😆😆😆😆

[@ChainBaker]

😅

[@TheAssOfBalaam]

Great video; thank you for your time and passion.

[@carmen0077]

Thank you for your recipes

[@arrchee8386]

Awesome tutorial, sir. Macao was a Portuguese concession. These tarts were adapted into a dim sum dish in Guandong.

[@kimw.7366]

Beautiful job 🇵🇹👏

[@sharredacosta6878]

U make it look so easy..dedinately going to try 😀 Thank you 🙂

[@jamesb.walker9177]

These are amazing Portuguese treats! Strange enough it is also very popular in china ;) Let’s bake a bunch for Mother’s Day, cheers!

[@jamesb.walker9177]

@@robertbrewer2190 probably, what surprised me the most it was found on KFC in Shanghai … pretty popular by the way. .

[@georgepagakis9854]

LOL. My second name is impatient!!!! This is a great recipe. I buy these down the street at the local pastry shop. I was telling the wife the other day i have to find a recipe because it shouldnt be that hard. Guess what? that was Friday :) thanks bro!

[@ChainBaker]

😁👍

[@michaelbinion2555]

One of my favorite places in Macau was a bakery that made these. The would make, if I remember correctly about 2,00 a day and always sold out.

[@jameskirk6095]

Great results! Thank you 🎉

[@raveG244]

They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.

[@idealba355]

Oh!!! Great recipe!!

[@its_EZ]

Gonna try this after my finals

[@ferretneck]

They look amazing

[@artic0x]

Was waiting for this one, killer as usual!

[@ChainBaker]

Cheers 🤩

[@shannanstigri]

Gorgeous. Thank you.

[@afsolutelyafsaneh6746]

Hi , I have just made it and still in the oven however my filling wasnt enough for the pastry . will let you know how it went . Thank you very much :)

[@fathimasheik3647]

Thank you for sharing

[@JamesLangmead]

The pastry gave me a shock when I bit into it. I've made a rough puff at home before, but this is so crunchy

[@ChainBaker]

😁

[@samsi1497]

the written recipe link below the video doesn't seem to work. please fix it

[@ChainBaker]

If that ever happens just try again later. It always works after a while 👍

[@samsi1497]

@@ChainBaker Got it! Thank you!

[@psherlock8764]

Played instruction while I baked. Was, because of laziness, tempted to buy butter puff pastry but DIDN’T! But followed you in every step. Thank you so much as the result was perfect except I think I ate the majority of them much to the consternation of the family. My god those boys have become large and menacing when deprived of tarts! Thank you!

[@juliennapoli]

What a treat! Thanks, I'll try it. Next one : the challenging french "Cannelé" ?

[@ChainBaker]

Got to get some of those moulds!

[@nicogun7086]

Great recipe Now I will love to see your take on sfogliatella, it has a similar method to this pastry

[@han123452011]

Just about to make these x

[@Tobysrobinson]

Love your tutorial and these were absolutely delicious, we even heard mini lightening strikes!😂Would have been useful to know quantity of butter to spread each time during pastry making. I almost put it all on first time. Maybe i missed you saying it though. Thank you.

[@ChainBaker]

As long as it covers the required surface in an even layer it's all good :)

[@koubenakombi3066]

Tasty! Thank you!

[@kleineroteHex]

My mouth is watering!!! But I'm on vacation, all I can do is basic stuff, such as sourdough englisch muffins for breakfast😉

[@DougPaice]

This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.

[@miguelb7812]

Can you make a video about the perfect Flamküchen dough

[@ChainBaker]

I've got way better pizzas on the channel already 😅

[@dubbified]

I have made that dough before, a lazy croissant version so i felt.. Gosh I dig your approach! My smartoven died a quick death after two final loaves it gave up the ghost.. luckily Breville has a out of warranty replacement option I received in delivery just a day ago.. This is my first project with the new oven.. I cant wait! Then, its on the Dulche Deleche donuts again.

[@ChainBaker]

Let me know how they turn out 😉

[@pfaria]

Great the only thing that is missing is the lemon peel to the sugar sirup. Traditional Pastéis de nata do not use vanilla. If you do it ahead of time don’t mix the eggs until the day you will bake it.

[@romystumpy1197]

I like the idea of lemon ,but citrus is my favourite

[@rodconner9079]

I've not tried but definitely inclined to give it a whirl. I'm not about "sweet" but the family sure is ... we'll see! Be Safe

[@FingersDigits]

Thanks!

[@ChainBaker]

Thank you! ✌️😎

[@petribalanceisnice]

i was listening to the video and was mildly amused at 8:24 :D

[@ChainBaker]

😄

[@CJB_B95L]

Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.

[@vry3555]

I make mine with cream, everyone swears it's the best they've tasted😂

[@mr.pizzamarlon]

I would to see this made as a chocolate tart mmmm 😍🍫🍩

[@KitchenFairy61]

Unfortunately the recipe link gives a 404 error. I'm sure it'll be fixed soon.

[@KitchenFairy61]

@@ChainBaker It means that the link isn't any good 😕.

[@ChainBaker]

Sorry, wrong comment 😄 The website sometimes does that. It always starts working after a while ✌️

[@funyakofunyao4322]

Hello ChainBaker, thanks always for the video. At some point in this video you mention about oven temperature that is the higher the better and you bake them at 250c, but my oven only goes for 230c. Any tips on how to achieve tart like yours?

[@ChainBaker]

Switch the fan on if you can then it will be like 250C.

[@Glance852]

Yay! Egg tarts!

[@Glance852]

I’ve tried the Portuguese version recently. They are soooo good!!! Defiantly wannna try this recipe now. I’ve made the Hong Kong style egg tarts before. The most “painful” part was making the paste. Very time consuming

[@Chrisssssssssssssssssss]

I've had these on a market while living abroad in Switzerland. Quite a lot of Portugese immigrants there so not that strange I guess. They were DE-LI-CIOUS! By the way, what do you mean when you say 250 degrees 'Fan off'? My oven can only get to 250 degrees if I use the hot air function, which I guess uses the fan? Sorry if my question has been asked before.

[@ChainBaker]

Turn it down to 230 then 😉

[@39Thorns]

Dough is 65% hydration, before incorporating butter.

[@TwilightStorm]

The higher temp tip is good to know. My oven can't do those small temperature increments. (Only increments of 5°F) Think it goes to 490 or 495 and higher than that is the self cleaning function. Lol. Would the convection fan make a difference?

[@ChainBaker]

I'd stick to as close as can be to the recipe. Can't promise they will bake up as well at different settings 😅

[@margiekaminski7607]

Would you please give the gram weight of the egg yolks in this recipe. The first time I made these I used store bought large eggs. The next time, I used fresh eggs from our chickens. Both times, using 3 yolks. The custard was decidedly thin with the fresh eggs. Thanks.

[@ChainBaker]

I think they're about 20g.

[@jitrimble]

Hi- tried and my custard was great going into oven but had curdled once baked- any tips?

[@ChainBaker]

It should not do that if every step was taken correctly and all the ingredients were used. The flour should stop it from curdling. I'm not quite sure what could have gone wrong whilst baking.

[@sedatates9196]

every time i try to make nata. the pastry does not become crispy it becomes like a soft bread. What am i doing wrong?

[@ChainBaker]

Not sure. If you followed the directions and recipe formula then it should be crispy.

[@babeniscrew]

My custard tasted floury, but other than that they were good. The next time I will cook the roux in a pot for a little to get the taste out.

[@KROKOTHELOS]

They look great. But can't find recipe. Please say or write it at the bottom of the videos 😢😢

[@ChainBaker]

There's a link below the video title

[@yonatangonen7326]

Can I use ready-made dough instead of making dough?

[@ChainBaker]

Definitely!

[@yonatangonen7326]

Thank you! Regarding the oven: what to do if my oven does not reach 260 degrees?

[@ChainBaker]

@yonatangonen7326 bake it at the highest temperature you can. If it takes longer leave it for longer.

[@yonatangonen7326]

@@ChainBaker OK. I bought ready-made dough, but how many grams did you take to make the recipe? There are 600 grams in the package

[@yonatangonen7326]

Do you know how much dough I need?

[@michelemarch8606]

Have you done sausage rolls? I did search, but couldn't seem to find anything. Would this dough be good for sausage rolls?

[@ChainBaker]

kzbin.info/www/bejne/iHm5goVnm71jh7s ✌️😎

[@gabrielfaure9091]

Fuck, well that’s my weekend. Wanted to try these soo bad

[@bcde]

dank

[@luiscarlosvieira3966]

In fact... the filling is just a cheap version of Crème Brûlée... with no cream... but "Nata" means "cream"...