Tried to make this two days ago and it came out amazing! Here is some of my opinions about the egg tarts: 1. I used bigger mold (8cm x 5cm x 3cm) and made six egg tarts, the crusts are too thick for me and there were some crust and egg mixture left. So next time maybe i can try to make twelve egg tarts with smaller size (shorter height) and thinner crust. *even the crust i made were too thick, they are super super tasty and cripsy 2. I used more 20 minutes to bake the egg tarts, in the video it just took 35min but maybe my oven is not that strong, it took 55-60 minutes to bake the egg tarts If you are gonna try this recipe, hope these tips can help you and if there is any mistakes in my sentences, im so sorry because my english is not that well. **All my family like the egg tarts SOOOO MUCH!! So thank you cooking tree for this amazing recipe😋💕
I tried making these today and just some notes to anyone that wants to make them. 1. This recipe makes ~9 tarts but I'm not sure what the dimensions are. 2. I didn't have cake flour so I used all-purpose flour and it still tasted delicious 3. I forgot to dissolve the sugar and salt to the cold water and just dumped it in the dough after mixing the water but the final texture of the dough didn't feel rough. 4. Instead of using whipping cream, I substituted heavy cream and kept the amounts the same. 5. Since the egg yolks I had were a bit small in size, I used a total of 4 egg yolks and they were at room temperature. 6. I mixed the egg yolk and sugar mixture thoroughly before adding the cornstarch and I think the mixture became runny because of that or the weather was too hot. 7. Since I didn't have a cookie cutter, I used the rim of a mug which was also 10cm in diameter and it worked perfectly. 8. Lastly, the dough was a bit over kneaded so I had quite a difficult time placing them in the muffin tin because they would spring back to itself. But even with all my mistakes they tasted wonderful and they looked amazing
Ok so I made this and It’s actually really good. -I recommend u cut the dough into smaller pieces if ur using a regular 12 cups cupcake pan. (The one they use are giant - only 6 cups). Otherwise, the crust will be to much and it won’t cook -I reduced the custard to: -2 egg yolks -60g white sugar -240g milk -25g cornstarch (made it the same way as video) The custard works perfectly and made exactly 11 egg tarts -use top rack in ur oven otherwise it won’t get as much color as the ones in the video. I used middle rack and it turned out a bit undercooked (no brown at all/crust was a bit gooey-?)
I made these last night, and they came out looking exactly like the video! Very delicious w/ fluffy custard inside 💖 Most grocery stores in the US don't carry cake flour, so I used the same measurement for that but with 7/8 all-purpose flour and 1/8 corn starch as a substitute. Also used vanilla extract since I didn't have vanilla bean paste, but the latter is probably even more delicious! I think my mold is about the same size & it wound up yielding seven tarts for me.
So nice seeing a Portuguese pastry here ^__^ love your channel and as a Portuguese viewer I appreciate this♥️ For anyone who’s, curious we call this a “pastel de nata” or a “pastel de Belém”
I've been in Lisbon two years ago and I can say their not just yummy, they're actually drug and I used to have my two daily doses , one (or two) for breakfast and one at 5 in the afternoon. Absolutely delicious. I saw some people spreading some sugar powder or some cinnamon powder on. These are very similar to the originals, I want to try replicate your recipe. Compliments!
I'm Portuguese myself and always wanted to know how to make these (usually just get it from a local-ish portugese market or family parties). They're probably one of my favorite desserts!
@@cutienerdgirl yah, actually both countries had come to Brazil at that time, and not only they, a lot of people had come from Europa Asia and north Asia, thats after so much confusing history se can say that Portugal was the most persistent people and won above the others iasjjaksks
Только что испекла, обалденная вкуснятина. Довелось пробовать такие вкусняшки в Лиссабоне. Мои получились ни чуть не хуже! Thank you for the recipe. I found it easy to follow and the result was extraordinary!
I made this yesterday! The preparation for the crust was a challenge because of the extreme hot weather. The butter melted fast during rolling. However, the result was good! Yummy! Thank you for this recipe.
Found out through ancestry that I'm Portuguese and I've been looking for recipes to make for myself and my family to bring in some new traditions I'll have to try this one!! 🇵🇹🖤
That's my married name, my husband is Puerto Rican lol. My maiden name is beaulieu. I am french Italian American Indian South American, english, Portuguese and Welch lol
I'm 32% it's still my ancestry and it's still apart of me regardless if I'm 1% or 100% it's still apart if who I am. It makes since cause my ancestry is all from that region apart from my native American and south American heritage
@Vand 92 lmao what? And what are you?? I'm proud of my mixed heritage. No one is 100% anything 😂 my husband is 2rd generation American and hes not 100% Puerto Rican or cruzan lmao
Thank you so much for doing the Pastel de Nata or Egg tart recipe :D I'm actually eating one of them and drinking a cup of coffee or "bica" as we call it in Portugal, after lunch. I love your videos, they are so relaxing to watch and everything you bake looks divine, if you want to bake more portuguese recipes, may I recomend looking up "doces conventuais" or conventual sweets, they are pastries that the nuns of the portuguese convents used to bake, each region as a specialty of these pastries, for example in my area it is the "toucinho do céu" or bacon of heaven (yeah I know the name is funny when translated), "pasteis de santa clara" or saint clara pastries, "queijo dourado" or golden cheese and the famous (at least in here) "rebuçados de ovos" or egg candy. Keep up with the good work :D
I'm a pastry chef and I like your recipe eventhough it is not in any way similar to the original Pastel de nata! I can totally see this as an innovation or a fast type recipe to try at home
From 5:38, can I just roll the batter and then divide them in to smaller batter for each tart like in your other Egg tart video? I don’t want to have to buy another ring cutter
Thanks a lot for your amazing work! I really enjoyed the video as it remember me is when I cook natas with my mom :3 Once again keep going. I love your channel. ♡♡♡
Im sorry but this recipe is completely wrong 😅 maybe it was on purpose....I'm Portuguese and I like to bake a lot. I saw so many Portuguese pastry chefs doing the traditional pastel de nata and it's nothing like this. We don't use cream, just milk. You forgot to put the sugar syrup in the egg mixture. The dough (for me is the most difficult part to make in the right way and the most important part in the pastel the nata because of the texture that it gives). The dough is puff pastry and you don't mix the butter with the flour, you need very thin layers of butter and flour. Then, you make a really tight roll with the dough and then you cut the roll in peaces and you open that small peace of dough with your thumbs in the mold. That's how you get that beautiful and crunchy dough in the pastel de nata 😁
Wow, eu sou portuguesa e gosto muito de pastéis de nata. Podias dar me a receita que usas, gostava de tentar desculpa se estou a incomodar (respondi em PT pois como és portuguesa entendes bem 😊😊)
That’s exactly what I was thinking ! As a Portuguese myself I’ve been eating Pastel de Nata almost since birth, my dad really loves them so we eat it a lot, and the recipe in the video is totally wrong, from the technique to some of the ingredients.. it can be called a « Egg tart » but not a « Portuguese Egg Tart »..
@@justacutie. ok. Eu lembro.me de algumas receitas que gostei mas nao tenho a certeza qual a que fiz. Mas aqui ficam: Eu acho que esta foi a que fiz: ruclips.net/video/ja70givFiu4/видео.html Mas gostei destas duas também: ruclips.net/video/hnm_5xkb1iY/видео.html ruclips.net/video/LpELRsSJN6M/видео.html Espero que ajude (a primeira vez que fiz foi um desastre por causa da calda de açúcar 😅 mas há que insistir, depois ficaram lindos quando acertou)
@UCgmX_a3JGmpn9Shmoj18RAA ok, I understand that this is more like the Chinese egg tart but in the title of the video it says "Portugal egg tart" so.....it says clearly that is the ones from Portugal, but that's wrong. I understand the mistake and the fusion of cultures but that's not what it says in the video.
I've tried out this recipe and can attest to its precise perfection. Yet, if you don't have much of a sweet tooth like me, do decrease the amount of sugar you put it (maybe try 60g instead?)
안녕하세요 쿠킹트리님! 영상 잘보고있습니다! 쿠킹트리님 레시피로 세번정더 만들어보았는데 처음할때는 만들고 냉장보관 하루 후 먹었는데 필링이 정말 부드러웠어요!! 근데 어제두번째러 만들어보고 냉장보관했다가 하루뒤인 오늘 먹어보니 필링이 부드럽지 않고 꾸덕? 한 느낌이 많이 들더라구요ㅠㅠ 밀가루를 먹는 것 같달까? 맛은 정말 좋았습니다ㅠㅠ 충분히 익혔는데.. 충분히 익혀서 그런걸까 싶기두하거.. 어려운 질문이지만 답변주시면 잘 기억해두겠습니다!
I made it with this recipe and It tasted absolutely great. Around 18 servings were made by this recipe. But the time was too long for me around 20min was just right.
Although I know how to make them, you use a slightly different recepy, and a few different ingredients. This looks to be the English version, the custard tart. The portuguese ones, the batter is cooked with lemon peals, and a little bit of homemade syrup is added in the end to give the batter a more smooth taste, rather than thick custard filling. Anyway, they look amazing and for what I could see, they look like they taste good, couldn't possibly dislike.
Tried to make this two days ago and it came out amazing!
Here is some of my opinions about the egg tarts:
1. I used bigger mold (8cm x 5cm x 3cm) and made six egg tarts, the crusts are too thick for me and there were some crust and egg mixture left. So next time maybe i can try to make twelve egg tarts with smaller size (shorter height) and thinner crust. *even the crust i made were too thick, they are super super tasty and cripsy
2. I used more 20 minutes to bake the egg tarts, in the video it just took 35min but maybe my oven is not that strong, it took 55-60 minutes to bake the egg tarts
If you are gonna try this recipe, hope these tips can help you and if there is any mistakes in my sentences, im so sorry because my english is not that well.
**All my family like the egg tarts SOOOO MUCH!! So thank you cooking tree for this amazing recipe😋💕
everything you make looks so good ughhh
I tried making these today and just some notes to anyone that wants to make them.
1. This recipe makes ~9 tarts but I'm not sure what the dimensions are.
2. I didn't have cake flour so I used all-purpose flour and it still tasted delicious
3. I forgot to dissolve the sugar and salt to the cold water and just dumped it in the dough after mixing the water but the final texture of the dough didn't feel rough.
4. Instead of using whipping cream, I substituted heavy cream and kept the amounts the same.
5. Since the egg yolks I had were a bit small in size, I used a total of 4 egg yolks and they were at room temperature.
6. I mixed the egg yolk and sugar mixture thoroughly before adding the cornstarch and I think the mixture became runny because of that or the weather was too hot.
7. Since I didn't have a cookie cutter, I used the rim of a mug which was also 10cm in diameter and it worked perfectly.
8. Lastly, the dough was a bit over kneaded so I had quite a difficult time placing them in the muffin tin because they would spring back to itself.
But even with all my mistakes they tasted wonderful and they looked amazing
노릇노릇 너무 잘 구워진거 같아요💕 케이크 말고도 이런 타르트나 빵종류도 잘하시네요❤❤
Ok so I made this and It’s actually really good.
-I recommend u cut the dough into smaller pieces if ur using a regular 12 cups cupcake pan. (The one they use are giant - only 6 cups). Otherwise, the crust will be to much and it won’t cook
-I reduced the custard to:
-2 egg yolks
-60g white sugar
-240g milk
-25g cornstarch (made it the same way as video)
The custard works perfectly and made exactly 11 egg tarts
-use top rack in ur oven otherwise it won’t get as much color as the ones in the video. I used middle rack and it turned out a bit undercooked (no brown at all/crust was a bit gooey-?)
It is so satisfying that the Video is exactly 10 minutes long
I made these last night, and they came out looking exactly like the video! Very delicious w/ fluffy custard inside 💖
Most grocery stores in the US don't carry cake flour, so I used the same measurement for that but with 7/8 all-purpose flour and 1/8 corn starch as a substitute. Also used vanilla extract since I didn't have vanilla bean paste, but the latter is probably even more delicious! I think my mold is about the same size & it wound up yielding seven tarts for me.
So nice seeing a Portuguese pastry here ^__^ love your channel and as a Portuguese viewer I appreciate this♥️ For anyone who’s, curious we call this a “pastel de nata” or a “pastel de Belém”
Oh man this recipe reminds me of my grandma's it really warms my heart❤❤
BTW: I made these and they were delicious! The pastry despite not being filo is flaky and the custard is smooth and delicious.
How many tarts did you get? 6?
@@karendevanie depends on your mold's size. I got 15 tarts with this receipt
제가 요즘 쿠킹트리님 덕에 타르트 만들기에 빠졋어요!! 잘 보고 잇습니다
I've been in Lisbon two years ago and I can say their not just yummy, they're actually drug and I used to have my two daily doses , one (or two) for breakfast and one at 5 in the afternoon. Absolutely delicious. I saw some people spreading some sugar powder or some cinnamon powder on.
These are very similar to the originals, I want to try replicate your recipe. Compliments!
I'm Portuguese myself and always wanted to know how to make these (usually just get it from a local-ish portugese market or family parties). They're probably one of my favorite desserts!
oohhh I'm so jealous of you! I live in Spain and everytime a relative goes to Portugal I asked them to bring me back a couple of these🤩
맛있는 에그타르트를 집에서도 만들어 먹을 수 있을 것 같아요. 촉촉하고 맛있는 커스타드 필링이 들어간 에그타르트 너무 먹고 싶네요. 저도 이 영상 보고 꼭 만들어봐야겠습니다.
Thanks for doing a recipe from my country! We call it a "nata" here and it's one of my favorite pastries. ^_^
Pumpkin Yes, when I saw this I thought “pasteis de nata”. Greetings from Spain
Hahaha in Brazil we call it "pasteizinhos de Belém" and thats sooo good omf
How come we never here about Portugal, but we here about Spain and Italy? I literally only know that Portugal conquered Brazil, that's it.
@@cutienerdgirl It depends on where you're from.
@@cutienerdgirl yah, actually both countries had come to Brazil at that time, and not only they, a lot of people had come from Europa Asia and north Asia, thats after so much confusing history se can say that Portugal was the most persistent people and won above the others iasjjaksks
Только что испекла, обалденная вкуснятина. Довелось пробовать такие вкусняшки в Лиссабоне. Мои получились ни чуть не хуже!
Thank you for the recipe. I found it easy to follow and the result was extraordinary!
pastéis de Belém!! yummy
Pastéis de nata! Pastéis de Belém, só em Belém, Portugal :D
I made this yesterday! The preparation for the crust was a challenge because of the extreme hot weather. The butter melted fast during rolling. However, the result was good! Yummy! Thank you for this recipe.
Magical hands. Everyone she touches become perfect! No mistake no error. How is that possible. Amazing.
쿠킹트리님ㅠㅠㅠ 너무 감사해요 진짜 지금껏 먹어본 에그타르트 중에 으뜸이었어요! 항상 잘보구있고 좋은 영상 감사합니닷 ☺
맛있게 만들어 드셨다니 저도 감사하네요~*^^*
햇님달님 몰드는 어디서 구매하셨나요 !!
@@랭이-w9t 낮은 머핀틀 12구짜리 사용 했더니 딱 맞았어요~~
햇님달님 아하 넵 감사합니당 ㅎㅎ히 !!
Found out through ancestry that I'm Portuguese and I've been looking for recipes to make for myself and my family to bring in some new traditions I'll have to try this one!! 🇵🇹🖤
You just found out? Wow, your surname can even give that away.
That's my married name, my husband is Puerto Rican lol. My maiden name is beaulieu. I am french Italian American Indian South American, english, Portuguese and Welch lol
I'm 32% it's still my ancestry and it's still apart of me regardless if I'm 1% or 100% it's still apart if who I am. It makes since cause my ancestry is all from that region apart from my native American and south American heritage
@Vand 92 lmao what? And what are you?? I'm proud of my mixed heritage. No one is 100% anything 😂 my husband is 2rd generation American and hes not 100% Puerto Rican or cruzan lmao
@Vand 92 😂😂
Our famous "pastel de nata " i love this cake . Its perfect to eat with cofee at breakfast
Ughhhh those crunch sounds at the end are so satisfying
트리님! 저 오늘 트리님 에그타르트 레시피로 재료가 좀 많아서 총 12개 에그타르트 만들었어요🥰 많이 달지 않고 엄마아빠도 맛있다고 칭찬해주셨어요~ 좋은 레시피 너무 감사해요 잘먹었습니다ㅠㅠ!
I’m gonna try making this (based off your recipe shown here) and I’ll let ya know how it turns out!
Turned out fantastic!!! Will definitely make mote, though id like double or triple the recipe lol
오늘 에그타르트 사 먹어야겠어요... ㅠ_ㅠ 맛있겠다
같은 !
:P
Thank you so much for doing the Pastel de Nata or Egg tart recipe :D I'm actually eating one of them and drinking a cup of coffee or "bica" as we call it in Portugal, after lunch. I love your videos, they are so relaxing to watch and everything you bake looks divine, if you want to bake more portuguese recipes, may I recomend looking up "doces conventuais" or conventual sweets, they are pastries that the nuns of the portuguese convents used to bake, each region as a specialty of these pastries, for example in my area it is the "toucinho do céu" or bacon of heaven (yeah I know the name is funny when translated), "pasteis de santa clara" or saint clara pastries, "queijo dourado" or golden cheese and the famous (at least in here) "rebuçados de ovos" or egg candy. Keep up with the good work :D
하 저 진짜 이거 보고 만들었는데 역대급으로 맛있어요.. 진짜 너무 맛있어서 문제임 저 이거 오늘 만들고 6개 먹었는데 중독성 개 오짐 ㅠㅠ 이거 하나에 200칼ㄹㅎ리라던데 어떡하나요 ㅠㅠ 아 또 먹고싶다
Những ca sĩ khác cho mình cảm giác thư giãn khi nghe! Còn ĐP luôn cho mình bị cuốn theo tinh thần bài hát.
I eat these all the time 😍 thank you for representing Portugal in this video
I am from Portugal and that is do good, we call it Nata! ❤️
자세히 만들어 주신거 감사합니다!! 덕분에 성공해서 맛있게 가족들과 먹었어요😍😍
thanks for doing my country's fav pastry
Love from Portugal 🇵🇹🇵🇹🇵🇹🇵🇹🇵🇹🇵🇹
어쩜 파이지 미는것도 이로케 이뿐거에염!!! 아 부드럽고 달콤 고소한 에그타르트 넘넘 맛있어보여요!! 🤤💕💕💕
Looks so delicious! Love the caramelisation on the top and the pastry is cook to perfection too. Job well done 👍🥰
I'm a pastry chef and I like your recipe eventhough it is not in any way similar to the original Pastel de nata! I can totally see this as an innovation or a fast type recipe to try at home
Oh my god! Our 'Pastel de Nata' (thats how we call it). So excited to see how you aproach de recipe! Love your channel! So excited! ❤️
Portugal haaaaa ♥️♥️
I'm portuguese and "pastel de nata" is so good
맛있어요. ..ㅠㅠ 타르트지 좀 두껍게 밀린거 말고는 거의 비슷하게 따라했는데
진짜 맛있어요
담에는 너 얇게 밀어서 다시 해먹어야겠어요 감사합니당♡♡
OMG!!! My favorite pastry. Used to buy it everyday 😁
From 5:38, can I just roll the batter and then divide them in to smaller batter for each tart like in your other Egg tart video? I don’t want to have to buy another ring cutter
The tarts look so perfect! I love everything you make. I really like your simplistic set up and the fact that this is asmr. 😊😊😊❤️❤️❤️
Thank you~😊
Thanks a lot for your amazing work!
I really enjoyed the video as it remember me is when I cook natas with my mom :3
Once again keep going. I love your channel. ♡♡♡
Thank you for sharing the recipe, can I substitute the whippy cream with the milk?
Thank you for sharing your technique and recipe…. Perfect as there’s more cream in yours.
오늘 직접 해먹었는데 정말 맛있어요ㅠㅠ레시피 박제요.. 특히 필링?이 정말 맛있게됐어요. 좋은 레시피 감사합니다❤️
the bites to the egg tarts sound like .......gorgeous!!!!!!!😋
Hey!! thanks for doing one of the pastries of my country! could you do more of our pastries? like Sericaia
My favorite ❤️❤️❤️❤️
I traveled to Portugal last year and ate about a million pastel de natas while I was there. SO GOOD.
Oh! I just had one of these yesterday! Can't wait to try to make my own now
쿠킹트리님~~ 정말 감사합니다 ❤️
오늘 만들어봣는데 진짜 넘나 맛잇어여 항상 좋은 영상 감사합니다앙~🙏
맛있게 만들어 드셨다니 다행이에요~💕
영상 좋게 봐주셔서 감사합니다~
Ive never watch the ending when she says "enjoy cooking!" cuz I quickly switch to another cooking tree video... 😅
얼마전에 서울 갔을때 에그타르트 처음 먹고 진짜 맛있었는데 비주얼도 똑같네요 ㅋㅋ 바로 만들었을때 먹는 에그타르트가 그렇게 맛있었는데 또 생각나게 하네요ㅠㅋㅋ
I'm Portuguese and I always wondered how these were made
Thank you so much for showing 💕
Not like this. Definitivamente não é um um bom pastel de nata
Hi love your videos! I want to know if I can use heavy cream instead of whipping cream. 😊
Thank you for uploading this recipe. I am glad I had these detailed instructions to follow. Tried it and it came out great! Keep up the good work.
as a portuguese person, this made me happy
as a portuguese person, I ask why
쿠킹트리님꺼 보고 만들면 다 맛있어요 두번째 만드는중~감사합니다♡♡
Thank you for proving how delicious are our “pastéis de nata”! 🇵🇹🇵🇹🇵🇹
Sooo good... Nice recipe
Omg.... can’t sleep after watching this. Looks amazing !!
Look delicious
My sister loves these, must learn how to make.
Is there something you prepare thag doesn't look simply amazing?! You've been one of my inspiration for starting my RUclips channel. 😊
hi may i now why you refrigerate it two times before putting it in the mold? :) Thankyou
I grew up eating Chinese egg tarts, they’re my favorite
I love egg tarts!! I will definitely be making these soon😁
Me too I love to eat eggtart so much...
에그타르트 완전 맛있는데 맛있겠다~~~
I wonder what inspired you to make this pastry? I happened to see it mentioned this week in the k-drama "Third Charm" on Netflix :-)
에그타르트 타르트지는 역싀 페스츄리지가 갑이지... 맛있겠따 진쨔
에그타르트 진짜 좋아하는데 넘 맛있어보여용♡♡ 항상 좋은 영상 감사합니다😍
These are delicious! I'm glad I've seen how they are made.
Your videos are therapeutic !
It looks so delicious
Im sorry but this recipe is completely wrong 😅 maybe it was on purpose....I'm Portuguese and I like to bake a lot. I saw so many Portuguese pastry chefs doing the traditional pastel de nata and it's nothing like this. We don't use cream, just milk. You forgot to put the sugar syrup in the egg mixture. The dough (for me is the most difficult part to make in the right way and the most important part in the pastel the nata because of the texture that it gives). The dough is puff pastry and you don't mix the butter with the flour, you need very thin layers of butter and flour. Then, you make a really tight roll with the dough and then you cut the roll in peaces and you open that small peace of dough with your thumbs in the mold. That's how you get that beautiful and crunchy dough in the pastel de nata 😁
Wow, eu sou portuguesa e gosto muito de pastéis de nata.
Podias dar me a receita que usas, gostava de tentar desculpa se estou a incomodar (respondi em PT pois como és portuguesa entendes bem 😊😊)
That’s exactly what I was thinking ! As a Portuguese myself I’ve been eating Pastel de Nata almost since birth, my dad really loves them so we eat it a lot, and the recipe in the video is totally wrong, from the technique to some of the ingredients.. it can be called a « Egg tart » but not a « Portuguese Egg Tart »..
@@justacutie. ok. Eu lembro.me de algumas receitas que gostei mas nao tenho a certeza qual a que fiz. Mas aqui ficam:
Eu acho que esta foi a que fiz:
ruclips.net/video/ja70givFiu4/видео.html
Mas gostei destas duas também:
ruclips.net/video/hnm_5xkb1iY/видео.html
ruclips.net/video/LpELRsSJN6M/видео.html
Espero que ajude (a primeira vez que fiz foi um desastre por causa da calda de açúcar 😅 mas há que insistir, depois ficaram lindos quando acertou)
@UCgmX_a3JGmpn9Shmoj18RAA ok, I understand that this is more like the Chinese egg tart but in the title of the video it says "Portugal egg tart" so.....it says clearly that is the ones from Portugal, but that's wrong. I understand the mistake and the fusion of cultures but that's not what it says in the video.
I love egg tarts so much it so yummy...
I've tried out this recipe and can attest to its precise perfection. Yet, if you don't have much of a sweet tooth like me, do decrease the amount of sugar you put it (maybe try 60g instead?)
I'd the vanilla bean paste a must OR can I use something else instead of leave it out?
You can use vanilla extract~~
this looks really good....might make it tonight.
잘보고 배웠습니다 4번째만들었어요
맛있었어요 감사합니다 ~~
Não há nada que chegue a um bom Pastel de Nata ^^
Can i use all purpose cream as an alternative for whipping cream??
Love it! Kisses from Portugal
생크림이랑우유 데워서 넣는 이유는뭔가요?
Parabéns vc é muito talentosa 😋😋😋😋👏👏👏👏👏
I just tried this and they came out perfectly! They taste really good but I'm going to make the crust thinner when I make them next time :D
안녕하세요 쿠킹트리님! 영상 잘보고있습니다! 쿠킹트리님 레시피로 세번정더 만들어보았는데 처음할때는 만들고 냉장보관 하루 후 먹었는데 필링이 정말 부드러웠어요!! 근데 어제두번째러 만들어보고 냉장보관했다가 하루뒤인 오늘 먹어보니 필링이 부드럽지 않고 꾸덕? 한 느낌이 많이 들더라구요ㅠㅠ 밀가루를 먹는 것 같달까? 맛은 정말 좋았습니다ㅠㅠ 충분히 익혔는데.. 충분히 익혀서 그런걸까 싶기두하거.. 어려운 질문이지만 답변주시면 잘 기억해두겠습니다!
필링 채우기전에 냉장고에 보관하는 이유가 있나요~~?🤔
안녕하세여 팬입니다!! 혹시 사용하신 생크림은 어느 제품이실까요
안녕하세요 저도 광파오븐이라 어떻게 구우시는지 질문드려요! 오븐 설명서 보니까 법랑팬+석쇠에 올려서 굽던데 이렇게 구우셨는지 아니면 법랑팬 위에 타르트팬 올려서 구우셨는지 궁금합니다! 몇단에 구우셨는지도요~
I made it with this recipe and It tasted absolutely great. Around 18 servings were made by this recipe. But the time was too long for me around 20min was just right.
Oh these are really good
생크림을 줄이고 그만큼 우유를 더넣으면 필링의 단맛이 커지나요??
This looks so good and Freshly Baked 💙
정말로 최고에요.
Although I know how to make them, you use a slightly different recepy, and a few different ingredients. This looks to be the English version, the custard tart. The portuguese ones, the batter is cooked with lemon peals, and a little bit of homemade syrup is added in the end to give the batter a more smooth taste, rather than thick custard filling. Anyway, they look amazing and for what I could see, they look like they taste good, couldn't possibly dislike.
Wow!
나를 위로해주는 타르트 😁