Dear Ms. Anna - I've never seen such a well organized written instructions for this recipe. I think most Canadian chefs are the best chefs. We thank you so much for sharing this recipe and we love you.
Anna, I'm glad to hear you enjoyed my city. Just a question. Patéis de Nata and Pastéis de Belém are not the same thing. The original recipe, Pastéis de Belém, is a registered trademark, so "reproductions" like the one you made [look delicious] are Patéis de Nata :)... come back whenever you want, or can, because I'm sure you'll always be welcome. Accept a kiss from Lisbon
Thank you for your lovely interpretation of this classic Portuguese pastry, Anna. I have had the pastry from the same establishment in Lisbon. I cannot wait to try your brilliant version of this recipe! What a great pastry technique to try ourselves. Thank you, Anna! ❤
Well, this was meant to be, that you made this video!!! 😍 My husband is a pilot and is flying regularly to Lisbon. Every time he brings home those tarts! We love them as much as you! Never seen you more excited 😊 and I certainly understand because we get the real deal right from Lisbon. But I will try your recipe for sure!! Wish me luck 🤞🤞🤞🤞 Hi from Shediac , New Brunswick, East cost.
Just returned this past Sunday from 6 days in San Miguel,Azores & 6 in Lisbon. Both sets of grandparents were from Azores & my son treated he & I to this holiday I’ve always dreamed of. Ahhh the foods of my childhood, so delicious. Still jet lagged but delighted to see this recipe and can’t wait to give it a try. (I ate many tarts while there) Thank you once again for your wonderful videos. ❤️
I am Portuguese is a good feeling to see someone go to my country special someone like you love your recipe I always make with Filo dough. Thank you for the do recipe
Yay!! I remember when I was a kid growing up (I’m 39 yrs old) no one knew anything about Portugal. It’s such an honour to see Portuguese culture and cuisine being integrated into modern day RU-vid channels for all to experience. Thank you so much for doing such an extensive video on my country of origin! ❤❤❤❤ Viva Portugal 🇵🇹
I had these tarts from a Portugal bakery I feel in love. I will be for sure trying this recipe I might be sorry I did just because I know I won’t be able to stop. Thanks Anna always love your cooking & baking recipes, tips & tricks.
I made this using frozen puff pastry. I bought what I imagine is a standard size package of 490 grams, and used half. With half, you will have less dough than what Anna shows, but if you dip your thumb in water and press it out inside the muffin cup, you should get quite good results. I didn't fill mine up as evenly with custard as I should have and some were not as brown on top while others were quite perfectly done. I just returned from Europe and I can say that these really met my expectations for a Pastel de Nata. So Good!!!!!!!!!!!! 😍
I’m so glad to hear you used the store bought puff pastry. I am 75 and suffer with chronic pain issues and my fingers/hands are really starting to give me trouble; so, making a type of pie dough and rolling it out, etc., will be too much for me. I have never been fortunate enough to go to Portugal, though it’s been on my bucket list for years. I only recently discovered these Portuguese Custard tarts, believe it or not, in the frozen foods section at our local Costco! No doubt they aren’t anywhere near as good as getting a freshly made one in Lisbon, but they were quite delicious and my husband and I loved them. Unfortunately, I think they were a special, 1-time item at Costco, and sold out quickly. So I came online to see if I could find a recipe I might be able to manage. Using puff pastry dough is likely the only way I’ll ever get to taste these delightful tarts again. Thanks, too, for the heads up re: filling the tarts enough. Anna is so lovely, and I know that even if I don’t make her pastry, her custard will taste superb in puff pastry shells! Thanks again! 💐
Oh Anna! As always you inspire me so much and I am thrilled to discover your show. Thank you for always bringing us foodie inspiration and my ex-mother-in-law always swore by using lemon juice in her pie crusts. Genius! ~ Suzie The Foodie
I was in Cascais and Lisboa years ago and I loved these. I made them once without the cream and lemon juice, oil, and they were okay but the custard wasn’t quite right. Now I know to add cream..From one Canadian to another…Obrigado!
Tengo la gran suerte de vivir en España y haber podido ir a Lisboa a probar allí directamente los pasteles de Belén y son lo mejor del mundo. Gracias por acercar esta receta !!! ❤❤
So good Chef Anna 😍 This reminds me of my baking class days while taking the Culinary Arts Program at NAIT ( Alberta) making puff pastry from scratch. I love this classic Portuguese method much better 😊 Simply divine ; and the custard is nice and silky 🤩I’m going to put this recipe on my list of sweets and treats. Thanks once again Chef Anna ! Cheers ! Chef Bari
Thank you Anna for the recipe to try at home. I am a flight attendant and I am fortune enough to get them if I get a Lisboa. But I will definitely try this one.
A must-try! These gorgeous tarts are everywhere here in Macau, but baking them myself will be the real treat. Love the do-able laminating step. Thanks, Anna!
thanks Anna for the shorten to make the pastry but still turn out good. love your video and the way you explaining it each of your video. I couldn't see when you eat the pastry still crunchy or not. I would make even out the pie dough when I put in pie mold, maybe crust wont turn out too thick.
Yummo I love love love pastel de nata and ate at Pasteis de Belem and at many more patisseries in Lisbon for my educational research on pastel de nata 😉
Anna, they look great but they are far Portuguese pastel de nata. Old Portuguese patisserie, like you said, didn’t had access to vanilla but also didn’t had access to cream as it is today. But did had access to sugar, flour and fat milk. Pastéis de Belém and pastéis de nata are different but similar crust. Thank you for sharing the Portuguese traditions.
Wow! Amazingly Delicious! Almost the same, closer to the authentic ones! The secret to the authentic Portuguese Tarts...will remain a secret . It is just to do with their prouded and originality that was created from a Latin culture!!
This is an...interpretation, but the pastry is not right...when you take a bite of pastel, the pastry is supposed to be flaky, crispy and chewy at the same time. When you took your bite there was no sound at all...just too soft and tender. I think how they work the pastry is a huge part of the final product...you will have to get the kitchen messy if you want the real thing ;)!!
we had big Portuguese migration in the 1960s and 1970s in massachusetts they opened up restaurants we had a authentic Portuguese bakery in downtown they would make those. they also made sourdough bread. the owner since sold off in 1990s to a brazilian owner changed everything lowered the quality with margarine and shortening cheapest baking flours etc. not the same I met a Portuguese guy that noticed the difference in the taste as he pointed out. we have a new flake bakery a new Portuguese bake shop in brookline opening soon we shall see how things go. everything in Boston area is better.
I am making the tart now, will let you know how it turn out later. I put pastry in the mold after cut then smoothy with my finger, thats way wont have pleated on pastry. some people bake for 400F-410F will see if this one work for 375F everybody has different oven temp
To the person who was asking about half n half, it's equal part full cream milk to whipping cream, that is what i read about a substitute, we don't have it here in Australia either!!! Just search it and there will be a formula to substitute it!!!
Hello I enjoy watching your video and have followed making a few. I would appreciate to know what size of your kitchen aid bowl is also if it’s kitchen aid artisan model. Thank you
Wow 🤩… portuguese custards… it’s one of my favorite pastries 😊 I would like to try to make them, unfortunately the place where I live doesn’t have half & half cream 😢. Is there any substitute for i?
Looking at your video from Pasteis de Belem, it seemed like the dough was soft and had some gluten development. I'm curious, did you try doing your lamination technique with a glutenous dough, as opposed to the shorter pie dough?
This is going to sound odd but pastry processes are just like geology but at a much shorter time scale, and with a much tastier result. That laminated dough reminds me of depositional layers.
I made this using frozen puff pastry. I used what I imagine is a standard size package of 490 grams, and used half. With half, you will have less dough than what Anna shows, but if you dip your thumb in water and press it out inside the muffin cup, you should get quite good results. I didn't fill mine up as evenly with custard as I should have and some were not as brown on top while others were quite perfectly done. I just returned from Europe and I can say that these really met my expectations for a Pastel de Nata. So Good!!!!!!!!!!!!
I didn't see you taking out the tray tarts from the oven and was it easy to take them out because you didn't use the springform tart base. I think it is very important to show your viewers every little detail
Se penso alla quantità di burro che viene messo qua (5:05) e poi, come se non bastasse, anche quello che viene messo poi qui (9:43), mi viene da dire…. o mio Dio ! 😳
they are simple but not that easy to make, the pastry techique is the hardest part, most portuguese just buy them at bakeries, no one is making themselfs cause its hard to beat the people who do this for a living making hundreds every day by hand. You can now even buy them frozen so you can bake them at home
