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! ❤
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.
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 RUclips channels for all to experience. Thank you so much for doing such an extensive video on my country of origin! ❤❤❤❤ Viva Portugal 🇵🇹
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
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 your Canadian butter tarts for Thanksgiving, and everybody loved them. I will definitely be making these custard tarts for my Christmas cookie platter.
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! 💐
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!
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.
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.
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
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
Cor these look gorgeous I absolutely love egg tarts 👌here in the UK generally they suck the pastry is absolutely yuk and nothing like the flaky it should be especially in the supermarket bought variety’s …..Great vid I’m starving and craving a box of these now 😜👍
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!
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 😉
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.
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?
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?
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
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!!!
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!!
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!!!!!!!!!!!!
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.
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 ! 😳
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 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
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I love Portuguese tarts !!!!!!!! These are definitely a must-try, can't wait till I make these !!!!!!!!!!!!!!
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! ❤
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.
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.
It’s such a pleasure watching you making these wonderful recipes. I have to try some of them very soon. Thank you for your step by step instructions.
We made these yesterday and they were delicious. Love the custard filling! Thank you so much Anna!❤️❤️👏👏👏
Love it...sitting solo at table with not one, but 6 tasty tarts to enjoy. Now that's enjoying life!
Amazing! Thank you for covering one of my fave Portuguese pastries!
Ones of your most enjoyable videos! I love that it shows where to get delicious pastries in Portugal and also how to make them for a craving :)
This looks so tasty! Can't wait to make some. Thank you!
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. ❤️
What a great video Anna. These are on my list of "Must Learn to Make" for 2024.
Love your recipes... every ideas I have in baking, I have you in my mind as inspiration... Thanks Anna! Keep doing what you love to do!
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
I ate so many of these while I was in Portugal. YUM!
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 RUclips channels for all to experience. Thank you so much for doing such an extensive video on my country of origin! ❤❤❤❤ Viva Portugal 🇵🇹
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
Shoo the place look so beautifully thank you Anna for sharing God bless you nd your family
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 your Canadian butter tarts for Thanksgiving, and everybody loved them. I will definitely be making these custard tarts for my Christmas cookie platter.
Omg! Beautiful! Thank you for sharing your experience of making the custard tarts with all of us! 😋😋😋🥰❤️. It looks so yummy!
Thank you! You are so talented! My son loves watching your videos. He is 4 years old:)
Oh my god my all time favorite treat. I always wanted to learn custard tart. ❤❤❤
Thank You Köszönöm 🥰
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! 💐
I like all your show and your cooking method very clear. Tq ❤️ frm Singapore
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!
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.
Absolutely yummmmmmm .. will definitely try
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.
This is an amazing recipe! I think the tart dough technique would work well with a buttertart filling.
It looks delicious
Loved the tarts at the Belem bakery! Yes, it is a famous bakery where people line up to get these tarts.
Thank you dear Anna❤❤❤
Anna I'm sure these tarts are delicious thanks for sharing this recipe with us
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
I love them! Thank you Anna!
These are my favourites, and I've never dared to make them. But I trust your recipes and I will make them!
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
OMG! They look Yummylicious! 😋
Cor these look gorgeous I absolutely love egg tarts 👌here in the UK generally they suck the pastry is absolutely yuk and nothing like the flaky it should be especially in the supermarket bought variety’s …..Great vid I’m starving and craving a box of these now 😜👍
Hi Chef! First time to make Pastry Cream and this is the recipe I used. Family and friends loved it! Maraming salamat po!
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!
Will definitely be giving this recipe a go. First tried these in Lisbon. Here in the uk our supermarkets sell them now.
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 😉
so yummy
Thank you for the recipe.
Delicious chef
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.
Yummy I can’t wait to try them
The spiral tells you it's an authentic Portuguese Tart!
Hello! How long does the dough stay chilling before rolling?
Please come up with a recipe for that pastry with the almond cream filling, it looked amazing!
Thank You, Mrs. Olson.
I Wonder if the jericallas from México were created after the pastel de nata.
Hello I]m Portuguese I live near Lisbon. The tarts are the best
Enjoy
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?
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?
Anna, I love how you are always learning, always curious!
every difficult and different recipes you have always make for us easy ☺️ ,I need the ingredients and measurements of this recipe, please?
Can't wait for your new book!!!
wonderful, love your videos, love your Canadian side (I have family in B.C.---cousins); most importantly love you give metric!!
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
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
Oh yum Anna ! 😋🥰
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!!!
Omg it’s my favorite my mom dad born in portugal
Very good recipe 👍🇨🇦😇🙏🇵🇹
Nata is the cream top of the milk. In Mexico we also eat Natas
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!!
Wondering if you have a recipe for St. Joseph’s zeppoles including the custard? Have you done it already, I can’t find it on your video list.
Oh yuMmy ❤❤
I used your recipe and it turned out 😋
I eat mine right out of the freezer, they're great that way.
where do you get the individual cups like that ?...
Yum
Could I also use frozen puff pastry for this pastry?
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!!!!!!!!!!!!
Thank you for your reply ~~
Pasteis de nata 😋😋😋😋
Have you ever shared the beaver's tail recipe?
Where do I find the recipe please…if I search for Portuguese custard tarts on Anna’s website there is no such thing?…🤨🇦🇺
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 ;)!!
You are absolutely right, this seems another recipe!!!!
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.
Come to Puerto Rico
We have the best Caribbean Food and Trpical Desserts!! 🇵🇷
Can I know the size of marble pastry board please?
Hello to lovely Anna
Cheers 👍👍👍👍🙏🏼🙏🏼🙏🏼⚘🍀🥀🍃
Can anyone tell me where I might find this recipe?
it's right in the description of the video.
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 ! 😳
I love you Anna..my FAvChef
hi Anna hope you are doing well. im looking for a cookie recipe to use in a mold cookie tray
😋👍🏻👍🏻
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 don't knew that youre canadian, i love Canadá, and i want to live over there, and now more, cuz You live there
❤❤❤❤❤❤🥰🇵🇹
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
now that youve tried portuguese passtries you should try brazilian pastries. The Pao de quiejo is to die for.
En Español gracias.....
🥰😋
I like your videos too much. How to make bounty Cake? Please tell me know
👍😋😋😋
Ana, I did not taste the lemon and cinnamon on the nata. I know you can dust powder sugar and cinnamon.
Where is the recipe? Only the know how