Pastel de Nata | Creamy Portuguese Custard Egg Tart | No lamination needed

If you enjoyed this video, I would really appreciate it if you could like and subscribe🙏❤️
The link to the full recipe can be found below.
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After much testing and experimentation I finally found the balance that I love for these custard egg tarts.
I hope that you will love making them as much as I do.
I know the pastry is made in a non-traditional manner, but the final result is a crisp, buttery crust with a bite to it.
For a less “burnt” top, you can opt to skip the grilling and just bake it for the full 10mins at 260C. :)
I hope that this video and recipe will bring you some distractions and comfort during this difficult time.
Take care!
#buttermilkpantry #quarantinebaking
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Link to the Pastel de Nata Recipe:
bit.ly/3cEQyMh
Subscribe to my channel for more videos:
bit.ly/2nv6g8s
For more recipes, please visit:
buttermilkpantry.wordpress.com/
Or follow me on Instagram for behind the scenes at:
/ buttermilkpantry
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Equipment Used:
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Lens: amzn.to/3cZg5QT
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Music:
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[@therasiathecook]

Portuguese pastry chef here :) Great job 😋😋😋😋 the way you make the dough is the same method used in the Sheraton Lisbon they were famous for their natas only diference is that they use half butter half lard 😊

[@ButtermilkPantry]

therasiathecook that’s so interesting to hear! Thank you for sharing it with me 🙂

[@sacoto98]

Im portuguese and I can confirm this is awesome. I liked the particular part where you actually dust it with powdered cinnamon. It's my favorite way of eating them and probably the best!

[@ButtermilkPantry]

Thank you! And I absolutely love cinnamon, compliments the sweetness of the tart so well.

[@02leda]

This looks accomplishable and less daunting than making a traditional laminated dough. I definitely want to give this a try!

[@jamesdarby1477]

Ive watched this twice now; its the best video of this recipe I’ve seen; a work of art....A lot of pastry corks go on and on about ‘lamination’, this is such a great idea..You are more in control of the pastry thickness...

[@MdMichiko]

I'm from Lisbon and a huge fan of these little pieces of heaven. That said, let me assure you all that these are, by far..., the best 'dupes' I've seen on KZbin. Congrats, you're amazing. Just subscribed 🤗

[@FL-gg4dq]

Finally someone who shows a close-up of the final product.. and might I say amazing! . This is the real deal. Thank you

[@ButtermilkPantry]

Thank you! :)

[@MadameX_]

One of my fave treats of childhood. We had a Portuguese bakery in my town My mom bought these regularly. And bread. 😍😍😋😋

[@Jeanelleats]

Wow you made this look so simple!! I think I’m gonna try to finally make it at home!! ❤️❤️

[@miguellopes5081]

As a portuguese i have to say this is the only video on youtube that really nailed it... i dont know how different the recipe is compared with the traditional one but the end result is 100% spot on!

[@hebe-242]

This is incredibly relaxing to watch 😍but at the same time super informative, clear and easy to follow. Subscribed ❤️

[@selenaydn2484]

Nata was my favorite dessert when i was in Portugal 😍 thanks for recipe ❤️

[@elletuppen4844]

So beautifully made and a pleasure to watch. Definitely trying this recipe next. Shell pastry looks totally dreamy and mouth watering. Thank you🌈🙏🏽😋

[@Ohanari]

As a portuguese I must say that that looks like a perfect pastel de nata! Want to try them myself ❤️

[@jb6050]

I' m a Portuguese living in Brazil and the reason i don't make these more often is the puff pastry. I liked this method. It is the first time I see a recipe with a precooked (aka stove thickened) custard. The most popular traditional recipe in Portugal (not necessarily the best) does not take any cream (only milk) and the filling is just cooked inside the oven. This may give out a creamier, less pudding like result. Never tried it.

[@joudnjd8610]

Hello, thank you so much for the recipe and the great video! I just made this and it was an awesome experience to my tastebuds! I loved it so did my family. The custerd was creamy, sweet, balanced. Ps, i did it with store bought puff pastry and it worked like a charm!

[@merrywijaya5246]

Thank u for the recipe!! Will try it for the weekend ❤️

[@RafftStudio]

I miss Portugal so much . Definitely have to try to cook it

[@aureliamarie7077]

i love your channel so much!! ❤️ i have learnt so many lovely things from you! excited to see more of your wonderful recipes 😍😍

[@honeyfromthebee]

These are the most legit ones I've ever seen come out of a home kitchen. (And I've already seen plenty videos of them on other KZbinrs' channels.)

[@jb6050]

One important issue for home made ones is the oven temperature which is usually too low for the blistered result. So this was quite an accomplishment!

[@HiMenu]

This looks awesome! So soft inside and crusty outside❤️😍

[@gochana]

my second favourite apart from the croissants! I am so going to do this

[@henricpp]

I like your style! beautifully filmed and very tasty!!! My 7 year old daughter said after eating them; Exquisite! :) Thank you. Look forward for more videos!

[@marneerinaldi7092]

Your videos are perfection for the eyes, ears and appetite ☺️

[@69SweetLouis69]

Your pastry technique is quite unorthodox but extremely creative. Thoroughly enjoyed and appreciated your ingenuity!

[@frostbite5516]

As a Portuguese, i loved your video! Although you did some things a bit different from the real recipe, that Pastel de Nata you made turned out perfect! The way you did it makes me remember the time when my grandmother used to do them. Thank you for you video! And most of all, thanks for sharing the lovely Portuguese Pastel de Nata with the rest of the world. :)

[@wooof.]

Can you please explain the differences, I'm trying to make it authentically

[@patriciaoliveira2573]

@@wooof. Google it ..

[@RitaFMachado]

@@wooof. this is a great attempt. As a portuguese the only thing that I think isn't quite right is that while making the custard you should add a cinnamon stick and some sliced lemon peele while at the hobb (remove after its done) and the custard should be more runny before and after the pies are done, it can't be so cooked. Other than that I think it's perfect and I will try to do this myself.

[@katherinechan3941]

Amazing recipe! Thank you for sharing your techniques!

[@Lovenunes11]

Trying this today. It is currently in my oven! Thank you for your recipe 😀.

[@roycecute17]

So how was it?

[@jilaranas566]

That looks legit!

[@ohh5178]

Ohhhh this looks very nice. I’ve never tried making pastry dough this way but it look fairly easy

[@omncias8132]

Can't wait to try this recipe😋🤤

[@gatica2846]

Wow! Awesome job! Really a pleasure to watch and to taste! Enjoy!

[@GeorAngels]

I make the same creamy custard (with flour) but following a different procedure! I 've learnt it from my grandmother ... I loved the idea of the crispy tart so I will combine both technics! Thank you for sharing!

[@ButtermilkPantry]

thanks for sharing!

[@onlyinparadise4613]

Looks delish 🤤. Great job 👏

[@YourNeighborJenny]

I am currently working on making this as I watch this recipe and so far it's easy to follow along! 😁 Hopefully it turns out just as beautiful as yours haha!

[@sehzadhussain9519]

Hello Such a beautifull tart and you are so creative and passionate foodie,just love your videos, and look at color and size of yolks,absolutely fantastic, 🌺🌺🌺🌺🌺🌺

[@ladestiny92]

I'm so glad I watched this. I've always wanted to try making this but the traditional way of making the pastry made me scared haha definitely going to give this a try soon (since I'm going to have some egg yolks after making my meringue cookies 😆)

[@soojinchoi5886]

this recipe is legit..!

[@saffron893]

Thankyou for your posting, it's very insightful. This is the second time I watched your video.

[@ButtermilkPantry]

Glad it was helpful!

[@sifu2u_now]

The music is awesome and so is the bake...gonna try this. You just got a new subscriber.🤩

[@marleneclough3173]

Pasteis de nata very popular here delicious

[@Willys_cafediary]

Hi i'm korean baking KZbinr ^_^ Thank you for sharing this great video♡ : )

[@hithere7282]

Looks good and easy

[@antoniouton]

Beautiful!!! it remind me my visit to Lisbone

[@RogueSeraph]

Greetings from Portugal 😊 If you ever come to Lisbon, make sure you go to Belém and try them out 😊👍

[@nyarash]

I just had pastel de nata from belem it was mind blowing🥰🥰🥰

[@CheesecakesNerd]

Awesome!!!

[@YutaChan-of6hg]

damn this is such a smart recipe! Great job!!

[@cristineseeber2379]

Gorgeous video!

[@mariarodriguezalonso6936]

These look amazing! One question: if I were to cook all 12 cups that can be made with the dough, for the custard could I just multiply all the ingredient amounts by 2? Thank you so much! Your videos are being therapeutical for me these days and this is one of my all-time favourite desserts, so I'm dying to give a try to this recipe!

[@ButtermilkPantry]

María Rodríguez Alonso you can 🙂 so glad you like the videos and it could be of some comfort 🧡

[@lalyfdez-daza6461]

maravilloso

[@sammysoppy3361]

Ok I somehow read 80g of water as BOG water because of the font and I legit was like 😳 lmaoooo

[@debla7370]

Me too at first lol

[@citraersa2395]

Hello, i tried this recipe the custard is really good the perfect amount of sweetness. But i think i have a bit problem with the tart because mine were kinda hard (i think i did not do the layering properly or my kitchen is too warm). But its still really good, i will make this again. Thanks for the recipe ^^

[@celiawelkin]

Loved roti canai when I was visiting Singapore and Malaysia. Absolute must for breakfast everyday. But I was very intimidated to make it as those Indian fellows stretch the dough like stretching pizza dough. Don’t like throwing things in the air, can’t trust myself loll But I can definitely try your way. The texture looks great well done. Was curious about the fact that you cooked the custard even further before baking the tarts. Does it make it better the original method?

[@rorison100]

Virei fan do canal.

[@Daria7181]

Thank you so much for such a detailed video!!! I would like to try it. Could you say, please, does a cream have to be liquid or heavy? And what mode should I use at the beginning of baking, before switching to grill mode? Thank you in advance!

[@lionessfoodie1640]

You nailed it !

[@ButtermilkPantry]

Thank you!

[@chaccrivera373]

hi do you have cup conversion in your ingredients? i will try to do it thank you!

[@guruintraskitchen8237]

Yummy. Nice.

[@adamkerr4744]

Currently obsessed with trying to perfect these & this recipe/method looks great - I can tell by the crunch 😊 I have a question on the custard....I also thicken before adding to the oven; however I've seen alot of recipes where they don't thicken the custard until the oven....what is the reason for thickening beforehand & what effect does it have? Thanks

[@jb6050]

Hi...I'm back. I think you sort of nailed the 'secret' of the Jeronimo's Monastery recipe in Lisbon. There are a few videos showing the bakery of Pasteis de Belem café in Lisbon and the uncooked custard is definitively thicker than the popular filling recipe used in most of Portuguese bakeries. So, besides some thickening agent (flour, starch which would render these less silky) probably the custard is slightly cooked on the stove before going to the oven.

[@diannalocke997]

Always enjoy making your recipes. Curious what type of flour you are using? As I bake more and more, I have discovered the difference between hard red wheat vs soft white wheat. My family loves your recipes!!!!!

[@ButtermilkPantry]

White wheat in this instance 🙂

[@littleb9298]

Looks tasty. In my memory of Portuguese egg tarts, the custard is a little more runny than this version. I will cut a quarter of the flour and add a little more milk when I make these.

[@vncznickname]

The recipe is perfectly explained and i love it, but somehow the crust is crispy but chewy at the same time. Any recommendations? 🤗

[@crdeyalsingh]

Simply beautiful and delicious I'm sure (

[@ButtermilkPantry]

Thank you! :)

[@taaylorrgaang]

Can I substitute cream with whole milk in the dough and in the filling?

[@nicholasvinkler1635]

Oh my gwarsh!!! Sold

[@farisssalam3300]

❤️❤️❤️❤️❤️

[@CordeliaBlue98]

hi! i really enjoyed the cinematography and the sheer amount of effort put into this video!! i was wondering, my oven doesn't go up to 260 :( what can I do? Thank you so much!!

[@lucianaseara6843]

Hi there! You mentioned to put the oven shelf on the top thirds. My oven heat source is at the bottom only. Shall I still put on the third top or move to the third bottom? I am brazilian living in Australia and I grew up eating those and I can say that your recipe is genuine specially with the cinnamon dust! You rock!! ♡♡♡

[@ButtermilkPantry]

Hi, do you have a grill mode in your oven? If so i would put it on the top thirds and bake as per normal, but if there is no grill then you will struggle to get that blistering on the top but you can bake it on the middle shelf. :)

[@micah167]

Do i need to preheat the oven for this recipe? 😊

[@rosinavigiano8916]

VERY GOOD

[@lee-od7vu]

hi! so i tried making the crust but my dough ended up being kind of dry and wasn’t elastic as yours and when i stretched it, it tore apart. what should i do?

[@ryancook7261]

i love you 3000. Different flour brands can sometimes absorb liquid differently so you maybe just need to add a little more water next time.

[@raulgomes1982]

I'm Portuguese and just want to say, that your video it's very good, congratulations, now you nead to put the same in une pie

[@tjkrobel5915]

One of my favourite desserts! I’m not so much into baking and I’d rather just buy ‘em so my question is, can I just use a phyllo dough or puff pastry if I’m gonna make this?

[@chantellepeterson2403]

Tried this recipe and I have to say it was simple enough for a passionate, yet amateur baker. I had a problem with my pastry not being as golden as I would have liked however the top was perfect. Could I ask for some advice on why the filling may have cooked faster? Should I try turning my oven down a bit? Your channel is so so beautiful and I’m loving every morsel (pun intended!) or content. Please keep creating

[@chantellepeterson2403]

Ps that custard...oh my gosh, perfection - texture and flavour! X

[@hermionestranger4964]

Interesting way of making the pastry! I've tried the usual methods (e.g. rolling frozen butter pats onto a square block of dough) and unfortunately the results were always "meh". But I sooo want to try your technique, it looks so easy! :D (btw I made your basque burnt cheesecake the other day and it was terrific, so I'm def going to try your other recipes!)

[@sacoto98]

You don't freeze the butter. Just make sure it's cold not frozen. Also there are better butters for laminating. Elle&Vire dehydrated butter is very good

[@ButtermilkPantry]

So glad to hear that! Let me know how you go if you give it a try :)

[@shaheerrahman4278]

Will it turn out right if I use bread flour? I'm out of AP

[@GrisiaKid2920]

Thanks for the very detailed video! Can I bake the tarts at a lower degree and longer time instead? The oven in my house has a maximum of 250 degrees :'(

[@ButtermilkPantry]

i suggest keeping the timing but turning on the grill function towards the end of the bake to get the colour on the tart :)

[@daniels2423]

If I want to make the custard for 12 tarts do I need to x2 all the ingredients? Including the egg yolks? Thank you.

[@cullanom]

Could you make a video about easy puff pastry? Does frozen grated butter works? then fold it by few times to create layer? Or frozen cubes are much easier then just fold it like 6x,

[@jasg771]

Hi! Is there any difference in texture of custard if i use corn starch instead of AP flour? Also, can the sugar be reduced? will it affect texture? For pastry, why is it that my tart is hard and crunchy like biscuit but not flaky and crispy like yours? :(

[@krutikathakkar444]

Hello from India! Can you please tell me the dimensions of the moulds you are using - the depth & the diameter? I'm planning to make these soon. Thank you for the recipe! Love your videos :)

[@santosmaryelle.a8799]

for the custard that you made, is it for 6 tarts or the 12 tarts itself?

[@JoJo-bj5fi]

Hi, thanks for the great recipe, i've tried it and the skin layer turns out very well, but the tart shell seems abit hard when i bite, is this normal? How can i make it softer?

[@ButtermilkPantry]

Sounds like it was too thick and not quite as thin as it should. You can use a lower protein flour the next time if you are concern about it being too hard :)

[@dorothexplorer3925]

hey there, on the recipe for the pastry it says flour only, is it ap or low-protein flour? Thank you

[@ButtermilkPantry]

I used AP flour. Protein is around 9.5-10%

[@kekesureman836]

Hi, could I substitute all the cream and use only milk? But to what ratio? Thanks

[@ButtermilkPantry]

Keke Sureman Equal amount as the cream ☺️

[@sachiwachi4490]

How long can you store the tarts for and how? Also if the pastry gets a little soft, if you heat them up in the oven will they crisp up?

[@ButtermilkPantry]

they should crisp up well once heated up :)

[@Nada-yf7uz]

I am here for this sick music and soothing experience.

[@ButtermilkPantry]

I'm glad you enjoyed the video :)

[@moonglade3692]

Thank you so much for the recipe, it's awesome :) I have tried making this recipe but my dough is too stretchy when I try to form it in the tin, it keeps pull away from the side of the tin and shrinking. I made this in warm temperature and used cold water, might it be the reason? And do you have any solution for the problem? Thank you so much :)

[@txpepper]

I'm going to pop in and suggest that you try to keep the dough as cold as possible especially if you have warm hands and you're working in a very warm environment. The trick is to keep the butter a little less than firm, and definitely not to the point it is melting. • Once you slice the chilled dough, pop it back in the refrigerator for 10 minutes. • Pull out two slices, shape....put those back in the refrigerator. • Remove two more slices, shape, etc. • Leave chilled (or freeze, see written recipe) until you get ready to fill them. Also, if your hands run really hot, try chilling them down by a plunge into ice water, quick dry off, and then quickly shape the dough. Hope this helps a little.

[@moonglade3692]

@@txpepper Thank you 😊

[@Alergic]

Hello and thank you for the recipe. I noticed that in the video you add the sugar syrup last but on the recipe instructions on your website you add it on th emilk begore tempering the yolks. Would there be a difference doing it one way or another?

[@naritruwireve1381]

Not sure if you're still looking for an answer, but no, it doesn't make a difference. The only thing to look out for at that part is to not let the eggs get too hot or sit still while hot because it'll turn it into scrambled eggs.

[@HadilCharafeddine]

Hello! I tried this recipe today. The custard tasted amazing and the overall taste was almost identical to the nata but my pastry shell was a bit hard. Any idea why?

[@evaskjerd]

Hei🙂You need to use quite a lot of butter🙂and roll the dough with the butter three times😊

[@jsilvamaintenance]

Thankyou for trying . But many portugueses make sweets but pasteis de nata buy from professionals for no waste time !

[@DelightfulSouvenirs]

I’m guessing the butter and the custard are suppose to be yellow in color as opposed to orange and almost brownish? I just want to make sure my results are ok-ish. ☺️

[@hazelh.1807]

Hi all. Help please. Newbie baker here. My oven can only go upto 230⁰C. Tips please on how to adjust my cooking time? Thank you! 😊

[@miissngo]

Is it possible to substitute milk or something else for the cream part of the custard?

[@ButtermilkPantry]

You could use all milk :)

[@hottestbibimbapp]

Hi does it work if i use a silicone mat ?

[@ButtermilkPantry]

Hi, do you mean a silicone cupcake mould? Not too sure what you mean as this would need to be baked in a mould to keep it's tart shape :)

[@tatyanakortava2253]

How did you maintain such a creamy texture with the custard? I followed the recipe super closely but both times the custard seemed to cook too much once it came out. The mixture was also much more yellow than I expected even though I used the exact same ratios of ingredients.

[@ButtermilkPantry]

Tatyana Kortava Hi. Did you make and changes to it? I assume you baked it for the same amount of time as mentioned - 10mins? 🙂 it sounds like it was over cooked from your explanation

[@SabrinalandCorp]

Usually pasteis de nata are quite yellow - this recipe looks more like a pastel de belem (still delicious, just slightly different in texture and colour)

[@irademehreliyeva5811]

👍😘

[@pietrogallo9613]

can you tell me the name of the music please?

[@gaston2125]

I'm cooking them right now, but i don't know if the molds i got are bigger, but i use all the dough and turn out 5 :)

[@ButtermilkPantry]

Hope you like them!

[@dennisfereoles768]

I would love to try this original recipe over the “perfected” asian version.