I don't know what it would be like to live in Losbon, but I hope to find out one day. I spent 10 days there and I ate at the very least, 2, pastel de Nata a day. They're all basically the same, but each little shop has their own tint difference! The size, filling, topping, etc. The only time I had a disappointing Pastel was at the Lisbon Airport and I blame myself for buying that one
@@paulgracia2626 Haha. I heard stories from my much older friends that went to French catholic schools in the 60s in Vietnam. I definitely agree with you based on their stories.
@@brokenrecord3523 I tried so many different ones across lisbon and portugal, and Belem was by far the best. Not too sweet, flaky pastry and soft creamy filling
It's crowded and you have to wait for a table. But the tarts are not expensive at all (same price as all pasteis in Lisbon) and are so good! Just be patient. Get the classic tarts and their milk tea. @@brokenrecord3523
@@brokenrecord3523I would respectfully disagree. We went to Portugal last summer. We tried them at Belem and Lisbon at Castro. I gotta say Belem was definitely a tourist trap and feel like the quantity took over the quality meanwhile the one at Castro in Lisbon ( 2 locations ) were both perfect. Was sooo good that we even bought 2 - 6 pack of them with us back home.
Growing up in highly populated Portuguese area on the south-eastern coast of Massachusetts, these have always been my all-time favorite pastries! Locals here (like my father who migrated with his parents when he was 4 to America) speak a broken version of european portuguese & call these Queijada's! When my family would make these, we'd use the zest of imported lemons & fresh lemon juice straight from Portgual in the buttery flaky pastry dough. That was our secret to keep the shells crispy & tart. Thank you for this video!
Queijadas are made with cheese, they are different to pastéis de nata. Maybe in the portuguese community in the US they have become intermingled but they are definitely different.
I love the mention of Hong Kong/China. Reminds me of my childhood eating Hong Kong style egg tarts; so incredibly delicious. Had no idea they were brought over from Portugal!
I wouldn't trust that history so much. I'm now actually inclined to believe that they took the idea from China. Like so many other ideas the European "explorers' took from places
I think there is a cake that is quite popular in HK and Taiwan and Japan that was brought over by the Portuguese too. I think in Japan it is known as kasutera cake. In HK and Taiwan not so sure but it's a spongy light and yellow cake that is almost a bit bread like.
Didn’t know egg whites were used as starch for ironing. In the Philippines, the Spanish used the whites for foundation/brick building. The left over yolk was used for desserts like leche flan and tocino del cielo.
We Portuguese do tocinho do ceu with the egg yolks too, in fact we do a lot with the egg yolks. There's a creme kind of like pastry cream only with egg yolks and sugar that is the base of tons of desserts in Portugal. 😊👌
@@ednamartins6352 thank you for sharing! I will be going on a trip to Portugal in a few weeks. Can’t wait to try the amazing food and desserts, especially the egg yolk desserts ☺️. If you have any recommendations, please share. I will be very grateful.
@@CBD7069.. if you like seafood, Portugal has great seafood and the food is good anywhere. So just have fun and try the most you can. But don't forget the desserts, there's a coffee shop in every corner with tons of options. Of course if you in Lisbon go and try the Pasteis de Belem (pasteis de nata) just as an experience. Have fun and enjoy it. 👍👌
Absolutely the best snack. I had them in Lisbon, Portugal at the original monestary. I learned to purchase a dozen+. Got tired of walking back to get more. This is a great recipe.
My parents went to Portugal a couple years ago and they kept eating these wherever they went. My mum avoids gluten and dairy but she said it was worth breaking the rules.
This is actually the “egg tart” that I grew up eating in China, even though there is a Cantonese version as well. This is thanks to KFC in China that bought a great recipe of the Macanese version of Pasteis de Nata and managed to replicate it very well and very cheap ($2 for 3 accounting for exchange rate)
Some key differences between the video and the recipe. One of these is when you add the egg yolks. The recipe calls for combining the milk and simple syrup and then cooking for a bit and THEN adding it to egg yolks. He adds the yolks much earlier in the video.
My wife recently toured all of Portugal and absolutely loved it. She coincidentally brought me one of the Portuguese tarts and I must say, GREAT!!! I love to cook and bake so I will be using your recipe. Thank you for the great video. Oh, I live in Miami now but most of my life was in Connecticut. We played music at the Portuguese Club in Danbury many years ago.
Went to Lisbon last year. The original Belem tarts and ones from the popular chain shop Manteigaria are all very good. Different styles but I loved both types. Belem ones have very crunchy pastry shell, Manteigaria ones creamier. I tried making them at home too, but the pastry tend to shrink a lot! I figured next time I should freeze them before baking, like he said here. But then again my oven is nowhere near the heat of a professional kitchen. I'll buy all the tarts I can eat if I go to Lisbon again.
I relate to your ove-rindulgence with your first encounter of the real thing. I had the same thing with portuguese Sardinhas grilhadas! My in-laws lived in Cascais and the Pescadoras hawked fresh sardines every morning. The maids would watch me, open mouthed, as I eat 6 to 8 at a sitting. Eating fresh sardines and grilled capsicum, on the beach at sunrise with the fishermen and their wives, washed down with sangria. BLISS!
These aren't pasteis de belem. Pasteis de Belem are a guarded family recipe. The nata in them also looks white compared to other pasteis de natas. You can call a pasteis de Belem a pasteis de nata, but not all pasteis de nata are pasteis de Belem.
@@guilhermanacas respect your opinion, but in this case you are wrong. They are the only ones doing mass production right, especially when you eat them warm. Pastéis de Belém lose to mateigaria every day of the week.
my pastry chefs are always telling me to take the custard to the boil and let it cool, and i never got satisfactory results and was confused why, this is re assuring. i knew it wasnt right.
Hi George, pasties de nata are one of my fave sweets...love the recipe...I think you meant "missionaries" and NOT mercenaries who spread the recipe in far away lands hundreds of years ago LOL Thanks for sharing 🥰🇨🇦
Thank you Chef Mendes. Not personally interested in the egg custard tarts but I love your treatment of the puff pastry and using that technique to fill the tarts with the basics of a quiche. All of your little tips are appreciated. I wish more chefs were great teachers like yourself. Thank you #munchies for bringing us the best of the world.
The written recipe doesn't follow what Chef George does in the video. First of all, the recipe says to use 14 oz of puff pastry and that you should get 48 pieces. I used about a pound of puff pastry and using the same pastry thickness as in the video following Chefs demonstration for filling the Portuguese custard cups with the pastry dough (not a muffin tin as suggested). I ended up with 12. The amount of filling in the recipe was enough for 12 with a little left over, certainly not enough for 48. The recipe says to use a rolling pin to make rounds to fill mini-muffin tins. Not what he's doing. After adding the warm milk to the flour mixture, Chef whisks it into the egg yolks and then whisks in the simple syrup followed by heating the mixture over low heat while stirring until it thickens at just under 180F. I followed video instruction and it worked fine. The recipe has you whisk the simple syrup into the milk, return it to the stove, whisking constantly until thick. Then it says to stream this mixture into the eggs until incorporated. Has anyone made this by following either the video or the recipe as written?
I was just the same with my first experience trying them. It was very bland and not really flaky/crispy. I give them a second try yeeeeaaaarrrssss later somewhere else. And soon realized I’ve been missing out on a great snack/food. Moral of the story. Give foods more than one try. You might like them but just had a bad 1st taste and experience.
They need salt! Can't forget salt in the custard. Also some citrus zest in the custard is super welcome. Using cultured butter is another way to add tons of rich flavor to the laminated dough.
Nah, lemon zest has got no place in this recipe. It wouldn't taste bad, it just wouldn't taste like a portuguese egg tart. Cinnamon + lemon zest is a classic flavour combination here in Portugal, lots of pudding recipes call for lemon zest and a cinnamon quill but not these
5:15 do not use a muffin pan, the end result is not the same. These tears should be wide and shallow to ensure a crispy pastry. Those ones made in a muffin pan just aren't the same. It's like eating a cheeseburger made with sliced bread instead of a bun - it's just not right.
Actually this guy should study a little bit more about what he says to know a lot about… Pastéis de Belém are not the same thing as Pastéis de Nata, so that receipt wasn’t born in Belém, cause its not the same thing… The portuguese routes that he talks about, were not in the 19th century. Also Belém is not a suburb of Lisbon, actually is part of the city centre and one of the most important zones of the city, where the President Palace is stabilished… But yeah, thanks for sharing some portuguese food and culture, i think everyone that comes to Portugal should try some Pastéis de Nata.✌🏽
What are you talking about? Pasteis de belém are not the same thing as pasteis de nata? Pastéis de belém is just the brand of the pasteis de nata. In my place they are the same thing, and i am from lisbon!
@@4lex355 so if you’re from lisbon go to Pasteis de Belem and ask them if the receipt is the same! I used to live in belém, i know what i’m talking about, so just go and ask them if it’s the same thing
@@4lex355 you gotta study more man… Lisbon suburbs is like Sacavém, Cascais, Oeiras, Belém is in the city center! Also Belém is part of Lisbon county, a thing that Cascais Sintra or Oeiras are not… you’re welcome
@@SNIPER20K you know nothing! Not because they have a slighlty different recipe that it is a different type of sweat. What you saying is like: i can not call pizza a pizza because they have a different toping.
The colonisers in the room can correct me, but in Brazil "nata" is just an old-timey word for "cream", not custard. Some people still use that word (especially when making biscuits, "biscoito de nata"), but most of us just say "creme" instead. And there's no word for custard in PTBR.
Nata is cream in Portugal too, custard in the English sense doesn't really exist but we have creme de pastelaria or creme pasteleiro (iirc) which is similar to custard. You would usually find the creme as a filling in Bolas de Berlim (doughnuts) and in other small cakes and such. A pastel de nata doesn't have creme or custard but it's similar enough to what the english world calls custard so I think that's why you see it used as a name.
Portuguese food? On Munchies? Shocking! As rare as a unicorn. Finally, something good for once! I'm sure we'll be back to pizza and tomato sauce again soon. Yawn.
Looks nothing like its ment to... if you really want to know how to make them search for them from Portuguese channels not some American guy this is also made incorrectly
I think it’s funny because American versions of certain recipes can be unpleasant, I had poutine for the first time when I was like 20 and I hated it even though I have Canadian blood, it’s fries, cheese, and gravy? How do you fuck that up? Fast forward 2 years later and I had it in Ottawa Canada visiting family, now it’s one of my favorite guilty pleasures to this day. The big differences were the gravy was much more runny like a sauce than say a thick thanksgiving gravy, the fries were thin and super crispy instead of medium / thick cut fries, and the cheese!!! They used mozeralla I think or something of that nature, but you have to use cheese curds, it’s cheese fries unless it’s cheese curds. Anyways I’m here for protecting the original origins of some recipes
