How to Bake the Perfect Pastel de Nata | At Home With Us

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The perfect Portuguese Egg Tart, or Pastel de Nata, consists of a crisp, flaky, pastry shell filled with a creamy custard, and features a signature scorched top. Mandy Lee has hacked the tart shell recipe by using a pasta maker, and the look -- and sound -- of the tart will make it the highlight of any special occasion. GET THE RECIPE ►► f52.co/37vcycO
And check out Mandy's blog ►► www.ladyandpups...
PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
MAKES: 14
INGREDIENTS:
Custard
1 cup (240 grams) whole milk
2/3 cup (160 grams) heavy cream
3 tablespoons (45 grams) granulated sugar
1 1/2 tablespoons (12 grams) all-purpose flour
3 large egg yolks
1 teaspoon (57 grams) sweetened condensed milk
No-folding tart shell
8 1/2 tablespoons (120 grams) unsalted butter, at room temperature, divided
1 cup (146 grams) all-purpose flour
3/4 teaspoon kosher salt
5 tablespoons (76 grams) water
Cocoa powder or ground cinnamon, for garnishing (optional)
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Опубликовано:

15 окт 2024

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Комментарии : 101

@fortunateadventures3664 3 года назад

I’m Portuguese born in the Acores Islands my mom made these for the holidays,every year so delicious 😋 Moms 85 now,this will be our first year without these pastels de Nata. We will miss them this year. Feliz Natal 🎄🎁

@Clippingithub 3 года назад

Im Spanish, born in Kansas City (That’s how I speak english) But have lived in Madrid my whole life, whenever I go to Portugal, I always get these for breakfast at a local bakery, they get better every time

@isaacm.7982 3 года назад

She has the most beautiful kitchen ever... I'm jealous lol

@lyapyn 3 года назад

😂 very true!!

@DessertGeek 3 года назад

That crust truly looks gorgeous! A good shatter-y crust is basically magic.

@janine5540 3 года назад

I ate so many of these when in Lisbon!!! I just couldn't get enough and now thanks to this video, I can actually make them at home!!! Thank you!

@annettebaker4357 Год назад

Wonderful! I ate at least 24 while in Portugal for a month. It was my mission to find the best. These are very close to the ones in the Time out Market in Lisbon. My favorite!

@SRS4859 3 года назад

Mandy Lee brings back the art of cooking. Instead of the scripted, camera perfect poses of food... Mandy actually demonstrates the art of cooking. How refreshing.

@deelirious 3 года назад

they are one of the many joys of visiting Lisboa for me. Beautiful explanation and kitchen

@Patricia-b 3 года назад

I thought they looked different! So cool to see the different elements she took from the original and from the Macau version!

@livijean1 3 года назад

Oh! Pastéis de nata bring back so many memories! Thank you 🙏🏼

@DiogoF. 3 года назад

Olá from Portugal. Cooking is a very realistic way of saying I care for you / I love you. Pastéis de Nata are indeed delicious. Well done.

@HowToCuisine 3 года назад

The dough looks so crispy! I love it! 😍😍

@joaocorreia2691 3 года назад

As a portuguese I can say confidently that you absolutely nailed the pastry - looks perfect! The custard looks really good too, only it should be a little bit creamier. Overall, this is the best recipe from a non-portuguese person on youtube!

@daneiou 3 года назад

How about kitchen tigress version of egg tart? Which is better

@joaocorreia2691 3 года назад

@@daneiou it's a very decent effort, and a great nata to eat if not in Portugal, but the custard is not nearly as creamy as it should be and the pastry is not as crisp and flaky. Overall I'd give it a solid 8/10

@daneiou 3 года назад

@@joaocorreia2691 thanks have a good day!

@wileenolasiman1387 3 года назад

That crunch when you bit into it was so satisfying!

@DenverWilliam 3 года назад

Love!!! And, you can save yourself a lot of headaches in the beginning if you slowly add the cream to the flour, creating a lump free paste, first thick, and then very slowly add more of the cream until it is all desolved. Then, wisk when cooking and cooling only.

@samuel88andrews 3 года назад

This is the greatest pastry ever! If you are ever in southeast Massachusetts you can get these at any good Portuguese bakery

@mistermanager226 3 года назад

Or in a bunch of the bakeries in Boston's Chinatown.

@Feuerbasis 10 месяцев назад

Handblender for all the premixing just makes your life so much easier Leave the vanilla inside of the milk 12 hours prior

@mlucas5354 3 года назад

This is all great but safe to say I am pretty sure these recipes does not follow the traditional pastel de nata cause you've missed on the lemon zest and cinnamon stick in the mixture, and we don't use condensed milk. Although you did say you're mixing two versions and I appreciate you're making your own stuff. Also I'd add that Lisbon has pasteis de nata in every cafe which brings to a huge variety of different crusts and fillings, depending on where we go. It's a bit like coffee, some places have them great, others are a bit shite, so you'll find the sweet and not so sweet, too much vanilla, or to lemony, and all comes to personal taste...My favourite pasteis de nata are the ones from Manteigaria in Lisbon, those have surpassed the combination of the heavens flavours and makes me hungry even to think about it. I'd totally try making this version if I had a pasta machine!

@osguimmas9177 2 месяца назад

Hi, there! That’s my favorite Pastel de Nata recipe. But… did you add butter in the bowl with the flour ? If yes, how much, please!! 🙏🏻🙏🏻

@bkrc123 2 года назад

Would it give the same result of placing the four pieces of the buttered dough on top of each other and then rolling it?

@joanacasado4015 3 года назад

🇵🇹 hehe I wish everybody could dig even further in our pastry/dessert culture. Yes, pastel de nata is a symbol for us but there are soooooo many more: mil folhas, bolas de Berlim, pão de leite, pão de Deus, areias,....

@shibaimtiaz7695 3 года назад

I would love to check those out! Thanks for the inspiration :-)

@mikal5693 3 года назад

ABSOLUTELY LOVE MANDY AND HER RECIPES!! Made her chicken last time and going to make these egg tarts next time

@osguimmas9177 10 месяцев назад

Hi, there!! Please tell us what kind of butter do you use. What is the percentage of fat? Or it is the one específic butter for flaky pastry?

@erinhuang1563 3 года назад

ahhhh my childhood comfort food

@nelliebill1 3 года назад

Made your recipe once, they turned out absolutely fabulous. Is possible possible to make the pastry a day ahead, refrigerate it and then slice and bake it the next day?

@amandasa4373 Год назад

I would like to know this as well actually have you tried doing that yet? Because I wanna make them for Thanksgiving, but I have too much going on the day of and was hoping I could make the dough the day before.

@douye 3 года назад

When I finally make it back to Lisboa I’m going to get a six-pack of Manteigaria pastéis de nata and eat them all!

@imalec 3 года назад

I’ve been thinking about these amazing tarts since my last trip to Hong Kong. My mouth is watering!

@susankilpatrick2918 3 года назад

They look perfect and so yummy! Enjoyed watching your technique!

@filipdeskur3423 2 года назад

wow, it looks really impressive

@amyabay4826 2 года назад

Thank you much for this. I have tried the roll, fold and refrigerate method and failed. I ordered a pasta machine just for this. Hope i get it right.

@karwankarim1715 3 года назад

Set the oven to 250 celsius, but for how long should they be in the oven??

@SamwellBritton Год назад

This worked so well! Thank You!

@afktorb9297 3 года назад

I missed Mandy yelling at me 💖💗💖

@SgtLion 3 года назад

Nothing is more important than egg tarts. I love egg custards and will try some of these techniques in making those.

@shockingheaven 3 года назад

That kitchen is goals

@SolElarien 3 года назад

Wait for them to cool? Impossible, luckily they are delicious when hot! Thanks.

@ixm8189 3 года назад

Hola Ladyandpups, muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos. Cuídate muchísimo. Lo haré y te comentaré. Un saludo. Muchas gracias agradecería subtítulos en varios idiomas para mejor comprensión de la receta y aprender de los pequeños detalles. Gracias

@bballerryday 3 года назад

Wow that kitchen is stunning

@annabellamonique 3 года назад

Absolutely will be trying this recipe!! 🦋 thank you for sharing your recipe ✨

@folkusonme 2 года назад

these look so delicious!!!

@tmspironic6422 3 года назад

Wonderful recipe and guide on how and why, well done indeed!

@morvegil Год назад

Finally someone did it with a pasta machine

@ArachneGothic 3 года назад

Wow her kitchen 😍

@balsamjumili7676 Год назад

Hello where can I find the ingredients?

@chaylinvandenburgh343 3 года назад

Her bite at the end was so satisfying

@chandratyler9567 3 года назад

Love those things. Every time I go to FLUSHING NY I seek these out along with a cup of matcha cheese tea ❤️❤️❤️❤️❤️❤️

@hibiscusflower5911 3 года назад

There is butter in your original pastry recipe? I’m confused

@Alrightanne 3 года назад

What size is your tart molds? I need this the specific size number to order pls.

@deidregoodman6485 3 года назад

Look very delicious 🤤 😋

@cuwasau 3 года назад

She always give me 90's cooking vibes....is it just me?

@aliceis9068 3 года назад

Another genius recipe!!!!!!!

@palanggainisrael467 3 года назад

Crunchy tasty!

@francruz5824 2 года назад

How can you say perfect when you don’t have one ingredient (vanilla)?

@TarZan49 3 года назад

Wonderful!

@ASH_wonu 3 года назад

Why do we cook the custard?

@jameeclare 3 года назад

looks soooooo delish!!!

@rool13958 3 года назад

love your video 👍🏼

@gannjem 3 года назад

Watching her bitting into the egg tart was like torture to me. DELICIOUS!!

@andrewsema359 3 года назад

Now I want some. 😂that last nite was wow..

@hibiscusflower5911 3 года назад

Oh man I did a different way of making the crust and damn it’s impossible to roll... I will use the other half of my custard for this way of crust.

@paulomelo3459 2 года назад

Don't forget to serve the cinnamon and the powder sugar on the table.

@lilchinesekidchen 3 года назад

this always made me wonder if the cantonese (hk in particular) egg tart came from this egg tart or British egg tarts

@RaymondHng 3 года назад

www.scmp.com/magazines/style/travel-food/article/2177757/hong-kong-egg-tarts-are-not-vegetarian-and-heres-why

@AnaSantos-jq4yi 3 года назад

You could be a model for a lovely doll ! Have a Merry Christmas!

@Vagaboy66 3 года назад

I think this video is more about wrist technique

@misismqc4521 2 года назад

Omg 😋😋😋😋😋

@cornishpasty4344 3 года назад

The metal on the enamel I CANT TAKE IT.

@bread_yuna Год назад

2:35

@AnaSantos-jq4yi 3 года назад

Some cinnamon over it !

@deuzamaria 3 года назад

My apologies I am not the type of person‘s feelings and I don’t wanna do this to you I’m sure they are delicious I am here alarm mistakes when it comes to baking and we still learning every day this is not how you do Portuguese custard Tarts (pastéis de nàta) I am Portuguese I did mine this weekend at Easter this is what I don’t understand people always change for the virtual didn’t want to make the original The crispy pastry it’s OK but they are feeling it’s not how it is Portuguese people some of my people the trouble of making a Portuguese Custard feeling has a little twist a little secret I do a lot for selling It doesn’t matter how people deal with it still taste good but it’s not this way It’s cornstarch pure egg yolks pure sugar pure milk lemon cinnamon sticks a little bit of water that’s it no heavy cream’s No condensed milk even for my own people the Portuguese and mixed evaporated milk and then eggs yolks and two eggs no it’s not it’s only egg yolks sugar powder pure milk and cornstarch sugar water that’s it cinnamon sticks and lemon peel that’s the secret now you have to create and make this beautiful combination I tell you find it like a pearl if it’s not like a pearl it’s not right but I congratulation At least looks beautiful the first time I made mine to years ago it came out pure black took years for practice only five years ago it became a very popular for my Sales don’t take this wrong way keep trying ❤️

@rutinha9 3 года назад

They look nice but without lemon peel and cinnamon stick to flavour the custard, I doubt that they will taste like proper Portuguese custard tarts... also, we never use condensed milk.

@toypianokeys 3 года назад

It's actually not egg tart, nata means custard. It's a custard tart

@saludosalsol Год назад

Custard has egg in it though

@edzmuda6870 2 года назад

It’s just as easy to say, “also known as” as “a.k.a”.

@walterdearaujorabello100 3 года назад

Very complicated recipe!! It does not to do with the REAl pastel e de nata!

@mattwesqa6886 3 года назад

LoL

@perseweracja 3 года назад

Great food but one of the most annoying voices/narration I've heard since a long time

@anniean6562 3 года назад

Liar!!! made and followed everything and it taste ugly...smh

@donde6961 3 года назад

Really? I really wanna give this a shot but I’m second guessing myself.

@saludosalsol Год назад

I guess this is not the original pastel de Nata recipe, this is her version of it

@INDIETRONICJUNKIE 3 года назад

The title card should say pastéis de nata (Portuguese name) instead of pastel de nata (Spanish name).

@MaeV808 3 года назад

It maybe a minor thing, but I agreeee. Pasteis not pastel de nata. Or say Portuguese Tarts.

@Patricia-b 3 года назад

Pastel is the singular form of pastéis tho. We say pastel de nata when it is one of them... why would it be wrong

@Cal-cf2vo 3 года назад

Too much chatter, just get to the recipe

@m.p.6039 3 года назад

There has to be literally dozens of videos on youtube made by actual Portuguese chefs teaching how to make these, and you can't be bothered to check them just to see what the authentic ingredients and method of making are? Why? It's just so weird of you.

@daneiou 3 года назад

Can you send some links please I want to watch

@IronCan88 3 года назад

She said she is making in her opinion the best version. That's her opinion, and it doesn't have to follow portuguese style 100%.

@nicolasestrada4399 3 года назад

STOP WITH DE "UMMM" PLEASE!

@lynnstlaurent6789 3 года назад

This is a natural speech filler and used more often if a person is nervous. Her usage decreases as her comfort level increases. It is also a difficult habit to break since we don’t realize we are doing it.