In Lisbon, they have special molds that sit on large trays so that if there is overspill, and there is, it’s caught by the try. So you can do something similar by sliding a rimmed baking sheet in the oven before preheating then place the tin on top. If it does spill over, at least it’s not spilling on your oven floor.However, the final result, though not exactly right as I didn’t have the layers, tasted beautiful and was a hit with everyone! I don’t have fantastic photos but would like to show you how it looked.Sure thing, Faye. I think by letting the dough rest in the fridge for 48 hours, it hydrated and made it a bit softer–crisp but not crackling.
I researched a bit and I’ve done several trials on timing using only 2 pastéis: from 12 to 17 and they all come out the same, in terms of filling. I think it is because the muffin tin is too close to the source of heat, so the filling top gets overcooked.Just home from a trip to Portugal and I’m going to give this a try. BUT HOW MUCH CINNAMON?? Other recipes say to use a cinnamon stick and remove it once the syrup is ready so I’ll try that.
custard tart, dessert, pasteis de nata, vegan. Comments. Leave a comment. Continue reading Vegan Pastéis de Nata (Portuguese Custard Tarts) Share. Click to share on Pinterest (Opens in new window) Click to print (Opens in new window) Click to email this to a friend (Opens in new window Thank you for the recipe. Of all I’ve seen, this seems the most authentic so I’m going to make these tonight with my daughter. Getting fat during lockdown! Makes 12 . For the rough puff pastry . 150g plain flour, plus extra for dusting. pinch salt. 25g butter, chilled and cut into cubes. 50 - 75ml chilled wate Portuguese Vegan Recipes . Filter our Portuguese Vegan Recipes by meal of the day. Pastéis de Nata. Maria Aragão 3 2 ; A wonderful vegan version of the classic Portuguese egg tart. Find out more. Francesinhas. Maria Aragão 6 3 ; Find out more. Bulhão Pato Mushrooms. Joe, the Confeitaria uses a special baking fat that’s similar to margarine so it’s stable at room temperature. You can try margarine, but I would place the muffin tin in the fridge after living with the pastry and before filling it, otherwise, I fear the pastry will slump down the sides.
Thanks so much for posting this! I had tried a recipe that was a distillation of several videos I saw on YouTube. I did find something that tasted quite good but my problem was that by the time things were browning, the custard filling had boiled over and made a mess. Actually the first batch was looking good after around 9 or 10 minutes but the recipe said 20…yours is just what I suspected, very hot to brown the top and cook the dough before the filling gets too hot. (That and larger tins than the muffin pan I was forced to use.) This looks just right and makes perfect sense.When making the pastry, I was very worried about how it would turn out because it is very fragile and tricky to work with. But I needn’t have worried…just be as delicate as possible and put the pastry cases in the fridge for 30 mins before filling with custard and putting them into the oven.Do you have any thoughts on an alternative for Gluten Free pastry? I often look at Vegan recipes because they don’t use dairy or eggs (I am sensitive to those as well as gluten and some other things)
pasteis de nata Makes 24 tarts Nothing says Portugal quite like a Portuguese custard tart: wobbly egg custard encased in layers of buttery pastry, which manages to be both crunchy and soft at the. Hi David, I have asked on another thread but would love your feedback on how to consistently achieve the caramelization on the custard consistently? Is it to do with the temperature or the sugar content? Les Pasteis de Nata sont de délicieuses petites tartelettes Portugaises. Je vous propose une version véganes de ces merveilles. Ingrédients. Pâte feuilletée: 2 tasses de farine tout usage 250 g: 1 tasse de beurre vegan Earth Balance 200 g: 1/2 tasse d'eau très froide 125 ml: 1 c à thé de sel: Garniture: 1 boîte de conserve de lait de. For me (and my specific muffin tray and oven and all of that), these modifications appear to have made all the difference. My second batch of pasteis de nata is a huge improvement on my first. I still need to work on my pastry crust. But I think that will just take practice. This is a great recipe. thanks for sharing.
Hannah, first: Stop calling me “sir”! I feel so old when you do that. You can call me David. . I live in Australia, my mother lives in Lisbon and with these travel restrictions I thought I’d make them as an ‘across the world’s connection. They came out perfectly and taste as good as Pasteis de Belem. Many thanks
My oven only goes to 500, I did read another comment that stated her oven also only went to 500, do know how much longer of a cook time I should plan for at 500?Thanks David for the prompt reply. I have come to terms with the sweetness by reducing the sugar slightly, It turns out great!i can’t believe it’s been this long since i made these the first time. this time i followed the recipe properly and even made the dough. i made the dough on sunday and then monday and tuesday turned out to be late working days, so only got to make it now. taking the effort to make the dough and not just use a roll of puff pastry certainly makes a difference. so crispy and flaky and makes a mess everywhere when you take a bite – perfect! Pasteis de nata MUST have a crispy and flaky crust, but the filling should be creamy and sweet, jiggly but NOT runny. Finally, they must be finished by being cooked at a super high temperature to give the tops that slightly caramelized surface with a touch of burnt sugar without being totally overdone Just reading these replies. Thank you David and Sofia! Yes, I would love the recipe for Arroz de Bacalhau, if possible the yellow rice and white rice versions. Thank you.
I made these for my family during Christmas this year and they were AMAZING! I was weary they wouldn’t turn out because my pastry dough seemed much more dry and stiff than in his video, and I wa... Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to see the world through guilt free food and good books. I am delighted to welcome you to join me on this exciting journey. To know more about me please click here. →
What some people have done is when the pastries are just about done, they turn on the broiler. But that can sometimes char the outside.Cynthia, thanks for writing. I’ve heard all kinds of temperatures for this recipe! When I’ve baked them at 400 degrees, they don’t come out right. And I know when I grilled the owner in Portuguese, he said it was 400°C, which is approximately 750°F–which would incinerate them! I could see 400°F in a powerful convection oven, though.thanks so much! I’m going to start with the pasteis laranja and work my way through the others. I’ll also check out the other site you mentioned, Von Null auf Hundert: Pasteis de nata Vorneweg - ich hatte es ja bereits angekündigt : mit Karacho sausen diese Pasteis in den Olymp der DUBBs . Und sie erfüllen dabei sogar alle Eigenschaften für ein vollkommenes DUBB (die Quadratur des Kreises): es ist ein traditionelles, klassisches Gericht/ Gebäck - und das ist das perfekte Rezept dazu , shiny and even a few browned circles like the original!! After a very short cool, and carefully taking them out of the pans, it was finally time to try them!
, I pronounce you my Cook of the Month! You really dug in and made these (sometimes finicky) pastries perfectly! Congrats!Laura, you are more than welcome. As far as tips to making the dough less sticky, make sure to use a fine coating of flour. Granted, it is a tough dough to work with. The puffiness has to do with the even application of the butter and properly folding. As far as the burning, how much above the lip of the pan is the dough? And how close to the heating element is the pan?That’s good to hear, Phillip. Can you tell me how much less sugar you used, for those interested in lowering it?Hi Sandi. If you go to Newark, visit Tucha Gifts–they have the tins. The original confeitaria only serves the plain custard, from what I remember. I do know you can get different flavors at Texeira’s bakery in Newark. Sorry, I don’t have a recipe for the lemon, but I think it would be a matter of just adding some lemon zest to the cooking custard, then straining it out.
I just made these as a labor of love for my son and fiance, who recently ate them non-stop in Portugal at Antiga Confeitaria de Belem and everywhere else. They couldn’t stop raving about them and when I saw this recipe, I promised I’d attempt them. Well, I made them this week and yesterday we ate them when they visited for the weekend. The tarts were amazing! My son rated them 4 1/2 stars compared to the originals and 5 stars for overall enjoyment!Hey David. I’ve been trying to master these in my workplace kitchen. i have not yet tried your recipe but will be trying it very soon. So far i have been using commercial puff pastry and haven’t got the crispy texture i want. I was just wondering, some recipes roll the dough into a log like yours and then push and roll out the dough using a rolling pin, do you think it is better to hand mould them or would it have no effect at all? could that method be done with your dough recipe? Thanks.Thank you! One more question…I saw you said the dough can be made the day before and refrigerated, do you think the dough would last a few days in the fridge if I had to make it a little more in advance?
Although this first time through I cheated and used refrigerated puff pastry dough, I followed the custard recipe and baking according to how it is written with the exception that my oven would only go to 525 degrees. The thin custard made me nervous, but I trusted the process. Hi David! Thank you for the recipe. I just had a question.. it’s it 1 1/3 cups of sugar and 2/3 cups of water? Or is it 2 1/3 of water..? I want to make sure the ratio is exact. Thank you!These Portuguese custard tarts are facsimiles of the true pastéis de Belém pastries from the Antiga Confeitaria de Belém (below), where they churn out more than 22,000 pastries each day. When you make that many a day, you get damn good at it. There are all kinds of reasons why the original pastéis de nata from this pastry shop are so freaking good. Secret recipes, teams of folks who do nothing but make the pastry dough or whip up the filling, ovens that blast at 800°F.
Vegan Pastéis de Nata (Portuguese custard tart) is a heavenly secret tart recipe of the 18th century Portuguese monks. A must try dessert.I have made this several times. My small adjustments are I put lemon zest from half a lemon in with the sugar and cinnamon, also I use heavy cream instead of milk. The custard sets up fine as described, than I caramelize the tops with a blow torch.
Heya, Jablonski. My suggestion is to make the full recipe. You can use how ever much of the dough you want and freeze the rest. Same for the filling: it will keep in the fridge for at least a week. That’s what I do. Otherwise, you start to fiddle with smaller amounts, and that can be hard.David, what a kind generous person you are. Thanks for all of your amazing tips I am in Sunshine Coast Queensland Australia. I will attach a photo when I bake these.For the custard I followed the recipe/directions exactly as stated and found it to be easy-peasy to make and I had no issues with it. After spooning the custard into the prepared pan, in the oven they went. Thank you Zarzuela for making such delicious gluten-free pasteis de nata!!! I was having major FOMO watching my husband devour every variation of pasteis not being able to share in the crunch pastry, yummy custard experience. Besides the gorgeous gluten-free pasteis, the bakery also has gluten free doughnuts and a host of other delectable treats Eddie, hope you like it. I can say that what your son will have at the Confeitaria de Belém is a million times better than any recipe I have ever had from a home cook. The pastéis are divine. As far as related cooking items, how about a cataplana?
Hi David – I’ve been making these with your recipe since returning from a trip to Portugal a few years ago. They may be my favorite dessert ever. Thank you for the wonderful recipe.Hello David, just getting back to you about the gluten-free tarts – well, they tasted delicious but the pastry was certainly different.
The custard part was easy, no sweat. But when it came to cutting the log and moulding it to the pan ready for the custard to be poured in, more difficulties. Again, it started to crack if I rolled the log, so, I just pressed it instead, which seemed to work well. But spreading the pastry in the muffin cups didn’t work well either so I ended up having to just squash it around and lose the layers :(Baris–wow, wow, wow, wow, wow! These are the most gorgeous homemade pastéis de nata I’ve seen. And your baking notes are super helpful. Thank you for adding to the knowledge of these wonderful pastries.I made these for Easter and they were a big hit! I had been too intimidated to make these previously but they were actually pretty easy. I used a scale to weigh ingredients and used a mini muffin pan. Per my oven thermometer, my oven got up to 600 degrees and I still didn’t get the burn marks on the custard! So I cheated and used a torch! Our Portuguese family was very happy! Will definitely make these again.Hi! This recipe looks amazing, my boyfriend is Portuguese and I’d love to make this dish for a family dinner. Is it an absolute must to make the dough? It seems quite intimidating. I was wondering if store bought pastry dough would work? If not, any tips for making the dough? Course Dessert Cuisine Vegan Prep Time 15 minutes Cook Time 15 minutes Cooling time 20 minutes Total Time 30 minutes Servings 12 tarts Ingredients 1 pack of Jus-Rol Read Rolled Puff Pastry 2 tbsp Bird's custard powder 1 tbsp icing sugar 1 tbsp light brown sugar 1 tsp vanilla essence 450 ml milk alternative I used almond milk 2 tsp cornflour 1 tsp cinnamon Sunflower oil for greasing Sprinkle Icing sugar Cinnamon Instructions Custard Preheat oven to 200C Mix the custard powder and both sugar types in a bowl then add around 3 tbsp (of the 450ml) almond milk to form a paste.
So this is the third time I’ve attempted to make Pastel de Nata. My puff pastry is so puffed that they look like big bite custard canapés. The first time I burnt them, the second was a success but didn’t have much of a puff. It was only a few years ago when I tried pastéis de nata for the first time and instantly fell in love with them. Being intimidated by their temperamental preparation, I never thought about making them myself. That was until I clapped eyes on David’s recipe. Janine, I think you certainly can on both counts. I had only one way of making these until all of our wonderful readers came to us with variations. Looking forward to seeing your creations. And, thanks for the compliment. On a besoin de farine farine de de beurre beurre vegan. vegan balance balance. très. De sel et d'eau, on va venir ajouter tous ces ingrédients-là dans un mélangeur donc deux tasses de farine, tout usage. une cuillère à thé de sel, notre barre vegan qu'on a mis au congélateur dix minutes avant de commencer à faire la recette Πρόκειται για ένα από τα αγαπημένα γλυκά των Πορτογάλων. Αυτά τα ταρτάκια γεμισμένα με κρέμα θα τα βρείτε σίγουρα σε όλες τις καφετέριες και τα ζαχαροπλαστεία της χώρας. Η ζύμη τους είναι συνήθως τραγανή σφολιάτα, ενώ.
Thank you for this fantastic recipe!! Next time I will honor these great, special pastries and follow the recipe all the way through!First time making these gems, they are fabulous. I don’t think the oven was hot enough as I didn’t get the coloring on the top, Plus the custard seemed to recess into the pastry somewhat. I will make more today and try less time and using the broiler for a minute or two. Your instructions were perfect.I do have another question however. Do you know the size of the pasteis at Antiga Confeitaria? What kind of ‘cups’ do they use to bake the pasteis in? Is there a proper name for it?I remember the first time I followed your guidance and I must admit that I was really sceptical about the custard – it just seemed too liquid and I couldn’t see, even in a really hot oven, how it was ever going to firm up. You will know that never were doubts quite so misplaced, the custard was fantastic (and so was the pastry!)
Tart bases. Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top I made these for my husband’s birthday, and they are incredible! Thanks so much for this beautiful recipe. Hi Dave, Thank you so much for your recipe. Everyone at my son’s graduation party loved your tarts. I couldnt believe they turned out so well given it was my first try. I have one question though, the instructions said to roll out the dough into 18 in square but there was not enough dough to do that. The most I could do was 10-12 inch. Also, for anyone who wants it less sweet, I reduced the sugar down to 150 grams and it was still delicious!.Muito obrigado! Foi otimo! Huge thanks, these were awesome! After 20 years of missing these little beauties it’s amazing how making these takes me back to a different time and place!David, they were PERFECT! The angled sides and, I think, the fact that heat was circulating more efficiently around the sides, made the crust of the pastry on the sides a more uniform color and even crunchier than they were coming out of the muffin tin…my husband said they were “better than Belem’s” and my brother-in-law’s face, when he chomped into the pillowy custard enveloped in that pastry, looked like he had seen The Divine.
Sounds like a divine dinner, Kathy. To make pastéis de nata well takes a lot of practice. And, if I am to be entirely frank, no cookbook recipe I have ever tried (and I have tried a gazillion) comes truly close to the original. So don’t be hard on yourself. Paul, that’s a pretty standard ratio for the dough. If you use individual tins, put a foil-lined baking sheet beneath. That’s what they do in Portugal, because these do tend to leak.
It is like creamy with chunks of custard. It was starting to burn the outside of the pastry but the custard was not browned. They were still amazing. I baked for 20 min until I saw the outsides starting to burn.Rosa, first, the picture is gorgeous. Second, I adore you. I want to marry you–I don’t care if you’re already married. We can work it out. (The One won’t mind too much.) All kidding aside, thank you for the kind words. They went right to my heart.
Hi Phillip. It’s about 270 grams. But don’t forget you have more than double that in liquid ingredients. Portugal is know for “tooth-achingly sweet” desserts so it is the correct amount–at least for this recipe. You might find others that call for less sugar.Hey, David. The recipe sounds amazing i’m going to have to try it first thing tomorrow, unfortunately my oven only goes up to 250°C, would it be ok if i just bake them longer, or would they not come out right? If the answer to all of those is, “yes,” you might not be used to working with puff pastry. In that case, I’d suggest using commercial puff pastry instead. Simply roll out one sheet, coat it with a thin layer of butter (so it will adhere), and roll it up as specified in the recipe. Chill it and cut into the correct size pieces.Hi David……Do you have a recipe for Lemon Torte cake? (the one that looks like a rolled up pin wheel?)
(my wife’s engrossed in her writing, so she better snap out of it soon or else she’s going to end up only having the two i put on her plate… or i might also steal those and claim she was just imagining that i was baking)David, I want to try to make this. I have a pretty packed schedule. So can I make the pastry dough first, wrap it tightly, and refrigerate it for 2 nights? Then after 2 nights, I’ll make the custard and bake them on the same day. Is it possible?
My parents came to visit this week, and so I made your tarts thinking my father would like them. The expression on his face spoke volumes which he proceeded to tell my children…how his mother made custard pie in her cast iron skillet. She gave her cast iron skillet to me before she died because I loved to watch her cook in it, but I can’t imagine making the pie in it! She did not have many pans during the depression, so that may be the reason, but I was surprised by his story and wondered how I would keep my crust from sinking to the bottom, the sides are pretty straight. His mother was Spanish and married his father who was italian–so maybe his memories are off a little, he is 77, but I would love to make it for him. Do you think this would work, or should I just stick to the tarts? Either way, thank you for a wonderful dessert and stimulating great memories and family conversation.I rested the dough overnight and used aluminum pans. I had the oven on the highest heat and cooked them for 15 minutes. I watched them and they looked like the wanted a longer time to cook. Here they are. Hi David, When you say to cut the log in half, you mean to slice it crosswise and not lengthwise correct?I used normal sized muffin tins and extended the baking time to 17 minutes. Many thanks for sharing this recipe!! I am so pleased with the results!!! I have been sharing them with my husband, family, friends, coworkers–and they all enjoy them!! I am being requested to bring them to parties and potlucks and they always go fast!!Shares26kPinShareTweetYummlyShare on FlipboardEmailHeart this postThis pastéis de nata recipe makes as-close-to-authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you’re not from Portugal.
I used commercial puff pastry and some smallish but not mini-muffin cups and despite my not reading your directions properly the tarts turned out not bad. In fact the others loved them! I just have a couple of suggestions, things that I found later by scrolling through the comments, that would be helpful if you added them to the directions: explain that the custard will be runny, but that it will firm up in the baking. (Other recipes require a thick custard so it becomes confusing). Also, you respond to one query by saying the dough should be paper thin, but you talk about 1/8″ in the directions. I think you could change that 1/8″ to 1/16″ as it makes a pretty thick base. Finally, as to the size of muffin tins, that is a challenge. I have several mini-muffin tins but they are smaller than your dimensions, so I had to go to one very old pan with smallish cups and one regular modern pan. There really wasn’t any difference in how they baked, other than I had to bake them for about 11-12 minutes. The hard part was figuring out how much pastry for each tin. I realised I had put too much in, but even so, the tarts were yummy. Thanks!If that isn’t the Thanksgiving spirit, Simoneti, I don’t know what is. Many thanks…OK. Thanks David. I’ll give that a try on the weekend. I’ll let you know how they turn out this next time. :)I’m looking for some advice. I set my oven as high as it would go (500F+) and baked in the top third of the oven. I used grey-ish metal regular-sized muffin tins. at 15min, the crusts were burned fairly badly and the custard did not brown. I tried lowering the heat for the next batch to 475F. Crusts were better but then the custard did not set properly. I was starting to think there was something wrong with the custard recipe having too much liquid but none of the other commenters reported this. What is the likely culprit? Do I need more egg yolk (i.e. bigger eggs)?1. Do you mean the same side on all of the pastéis burn? If so, that’s an oven with uneven heating and/or hot spot.
I’m midway through cooking these and have realised I don’t have a sugar thermometer. Any suggestions on how I can ensure the sugar syrup reaches 100c? Thanks!This recipe for pasteis de nata is truly one of my go-to, no-fail recipes. Turned out perfectly on my first try and basically every time since. Much more beginner-friendly than it seems – I had no experience with puff pastry OR custard before this – and the results always get at least one happy dance from my family. And these get the official seal of approval from my Portuguese friend who goes to Lisbon a couple times a year!
David: I tried your recipe for the first time this evening. It was a difficult recipe but I managed. I wanted to say that I am deeply pleased. My grandmother Ramona died twenty-five years ago and I did not have her recipe. I have tried many and this is the first time I tasted one like hers. It took my breath away. Thank you for giving me a piece of my past back to me. Just to let you know I topped mine with fresh blueberries and strawberries and crema. To die for!My, Janine. Those are handsome pastéis de nata! I’m sure with a bit of practice, the pastry will be perfect. And I’m jealous of you having a vanilla plant. Alas, it would never grown here.I did it! I made the pastry with your recipe, except I used pure cream, no milk, vanilla bean, cornflour (cornstarch) instead of flour, and it all worked. The pastry isn’t as nice as yours but it was my first time making puff pastry, so it may get better? Pastéis de Nata - Vegan Recipes. The post Pastéis de Nata appeared first on Veganuary. Usamos cookies propias y de terceros para mejorar la navegación y mostrar publicidad personalizada según su navegación. Si continua navegando consideramos que acepta nuestra política de cookies. Aceptar. Register your Blog. I’m determined to do these again and get them right. I’ll post another picture when I do them again; I’ve eaten all of the others already!!
Hi Jennie, and thank you for asking! Where we are, in the US, sticks of butter are 4 ounces each. And so the parenthetical, as you read it, is for the total amount. We understand it can be confusing and appreciate you clarifying!I’m not afraid of detailed recipes when it comes to baking as I prefer to stay alert every step of the way. Since the preparation of any kind of dough almost always puts me in a state of mental affliction, I feel much more confident when I have a thoroughly laid-out guidance to dough-making. I humbly list David’s pastéis de nata under this category of recipes.Ashely, Brava! These little suckers aren’t easy to make–especially in full-size muffin tins. Thanks for your timing note, too. Do you happen to have a photo, perchance? After making Marcela’s Bolgonese I knew you had great recipes on this site. I just stumbled upon this recipe while looking at your site and I can not believe my eyes (I subscribed by the way). I just had one of these tarts for the first time several months ago at a Chinese Bakery. I thought it was among the best tasting desserts I have ever tried and I found it quite intriguing. Is the pastry dough basically a puff pastry dough? Hi Ivan, the recipe calls for mini-muffin tins. So if you used a standard size, I think you’d get about 20 or so. You’d also need to bake them longer, too,
Rob, that’s “to taste.” The sugar and cinnamon are sprinkled over the finished pastries.Ed, oooow! Mouth burn sucks! Glad you like the recipe. My guess regarding the dark crust is a.) the dough was too thick, and b.) you used a dark pan.Claudia, try filling them even less. The baked custard should be below the rim of the pastry; yours are domed above, which means too much filling.
i’ll have to try this recipe a few times to figure it out. i’m also quite keen to make the dough as well. i’ll give it another bash in a few weeks and do the dough on saturday so i can bake on sunday.T A, glad you dove into this recipe. What was different about the texture? You can cut back on some of the sugar, but the Portuguese are known for their achingly sweet sweet tooth!A few tips for questions people had in these comments… –If you aren’t using whole milk (I only had 1%) add a tablespoon or two of melted butter to the custard mix. –If you have a convection setting in your oven, set the temp at 500 degrees on convection and stick with using a rack set about 8″ from the broiler element. –After cutting a 1 1/2″ piece off of the pastry log (no rolling it to make the diameter smaller), set the rounds on a piece of plastic wrap, covering them with another piece of plastic. Then, press down on them with a flat, round meat pounder (a heavy glass would also work, I imagine). Doing so definitely made the rounds easier to mold into the larger tin. –Use PLENTY of flour when rolling out the dough… throughout the process, keep putting flour underneath it, using a pastry scraper to lift the dough.
Hi, David. Great recipe! The method for the puff pastry though was a little bit too advanced for me. Butter kept seeping out because it was probably hot in the house. The result was the pastry did not have layers and didn’t puff up so much. Do you think rough puff pastry method can be used? Also, I was wondering if I can use a vanilla bean instead of extract. Thanks!Luc, what? You can’t eat all of them in one sitting? What’s wrong with you?!! 😉 To revive them, place them in a 300°F oven to warm them. Don’t put them in the microwave, as it will nuke them and change the texture of the custard.Hi David, can I make the pastry without any kind of mixer? Is there any other alternatives for not using mixer at all? I don’t want to buy pastry in supermarket but I don’t have a mixer. Many thaks before, MonikaHi David, I have been craving these for ages and finally made my first attempt (because the muffin tray took ages to be delivered)! Thank you for the recipe, I’ve halved the amount, used slightly above 480°F (250°C), top 1/3 of a convection oven, and a muffin tray for about 16 mins. I was amazed by the result, but here are some of my reflections/questions:
One last thing, the image is from the Confeitaria de Belém. They will look more like those in the comment from Rosa.Thank you so much for this recipe! I went to Portugal a few years ago and had these in Belem, and was so happy to find the recipe on your website! I made them for Christmas Eve this year and even though I was sick and run down, I didn’t find this too complicated. They were a huge success! Such a lovely and simple dessert!! Thanks again!!
Ogi, we’ve added the metric equivalents to the recipe and we retested it using these amounts and it worked perfectly. So you can make the recipe, using the metric amounts, with confidence.This is my first time ever making puff pastry so I expect many mistakes to be made. Do you have any tips for me? I’m in Australia so not sure if there’s a difference in cups to volumes? To survive, the monks began selling pastéis de nata to bring in some money. But when they were forced to close in 1834, they sold the recipe to a sugar refinery. Soon after, the owners opened the Fábrica de Pastéis de Belém in 1837. The shop is still opened to this day and I did queue to buy a small box of there pasteis de nata in Belém
I just made these this morning (started last night), and they came out perfect! I followed the recipe exactly (except for the oven temp, could have sworn it said 500 but I did change it to 550). I had no problems with the oven smoking, but for some reason, the smoke alarms did go off every time I opened the oven door. My son visited Portugal a few years ago and he said they were very close to those he had there. All in all, very happy with the recipe and will definitely make these again!Hi David, I found your recipe a year back and always wanted to try making it because these are my favorite desert to buy when I visit my family in Portugal. My aunt has always discouraged me because apparently they are extremely difficult. Since I am a pretty decent cook I decided to try them tonight. I used the proper tins from Portugal and found that I needed to dot the dough with the fork a little because the pastry did blow up a bit in my trial run. I also found that the temperature was a little bit too high because my oven automatically turns 500 f to broil… I lowered it to 475f and found that it fixed the problem. Thank you again and I will look for your book!Secretive? Secretive?! The dough and custard are made behind a locked door at night. I did discover they also use a fat that isn’t 100% butter. I forgot the name, but it can be bought in Portugal.It was my first try at making puff pastry and your directions were great. I did have some trouble with the dough tearing in spots because it was so thin, but just kept finessing it, and it all worked out in the end. I felt like a genius when it baked up with the thin layers showing around the edges of the tarts!This was one of the more difficult things I’ve made but just so incredibly amazing. My family absolutely loved them. They have the perfect balance of warm custard and flaky pastry. It is a little time consuming, especially if you’re like me and need to check and recheck the steps to make sure you’re doing it right. Just follow the directions as they are written, trust the process and yourself (even if the smoke detector goes off, haha). Breathe and it will work out. I would highly suggest this as a weekend baking project if you want to challenge yourself!
Now this is my second time making the pastéis. The fist time i made it with 2% cuz it was all i had, plus a little heavy cream for a thicker consistency. they came out tasting great just a little too runny so this time i made it with whole milk and they are still not how they should be. i really would like to master this. what am i doing wrong?Thanks for the kind words, Tony. I’ll forgive you for using phyllo pastry, It’s not exactly easy to make the pastry in the recipe. But so glad that you liked the filing. These little babies are my favorite Portuguese dessert ever.Hi, Mariana, no the book is only in English at the moment. I don’t think they are plans to translate it.
I grow a vanilla bean orchid, fresh vanilla beans on tap. See picture. They are expensive to buy but so easy to grow. Even a cutting they grow well. We have been to New York from the Sunshine Coast Queensland Australia many times and adored our time there. 1) Does the pastry cook sufficiently considering you are not blind baking, which is what i see many other recipes calling for?Thanks a lot for the recipe, even though it didn’t work out perfectly, it still tasted amazing!
I will be going to Lisbon in a few weeks and am really looking forward to having A LOT of Pastel de Natas!!!!! So my questions to you are: The Pastel de Nata/Pasteis de Nata is a traditional Portuguese pastry (a.k.a. Portuguese Custard Tart, based on a Portuguese recipe from the XVIII century), filled with a traditional egg custard. Blasted at 300°C, making the custard boil, the result is a beautifully smooth, creamy filling with a slightly burned top and a layered light and. Mrs E, no, I don’t have any butter oozing from the pan. Let’s chat on the phone about this and perhaps we can get to the bottom of this.– I’ve never made laminated dough before, but these came out rather crispy (bordering on crunchy), rather than flaky. I could see butter bubbling all over the pastry and around the filling in the oven, even though I actually didn't use up all the butter required, it almost felt like the pastries were getting deep-fried in there. They were very tasty, but just wondering if the dough was supposed to act and taste like this? or did I do something wrong? I might have accidentally rolled the dough thinner than in the video (which also made the dough more vulnerable to tears when rolling and turning), would that have made the difference?
10/10! This is an easy to follow recipe. I was glad to find the recipe had the measurements in grams and not just cups. They tasted amazing and you must eat them the day you make them. We had some left over but you lose the crispy pastry when eating them the day after. I used a normal muffin tin and this was fine. I need to make sure next time that I bring the pastry up higher in the tin. This was my first attempt at making them and I will defiantly be making them again. They taste so good fresh out of the oven. A supermarket cannot compete with oven fresh baking!David what is the book’s name I would love to have a authentic Portuguese cook book. And yeahhh this is a recipe I’ve been looking for all my life others make u make a thick pastry cream stove top, I am soooooo trying these today, and cavacas request of my husband.Sheridan, I’m just delighted by your review. And I’m green with envy over your wood-fired oven.Older muffin tins are no stick. The mini tins I use are nonstick, but the wells are so small, I can kind of anchor them to the rim. Baking ratios are typically done by weight, not by volume. So, 2 cups minus 2 tbsp flour is equivalent to approximately 230g of flour and 3/4 cup water plus 2 tbsp is 205g of water. 205gH20/230g flour is approximately 89% water as a percentage of flour (a baker’s percentage). So, it is almost 1:1, if you follow me.
I followed the recipe exactly. On Wednesday I made the dough. It was very time consuming but not difficult. It took more than 1 1/2 hours to keep rolling and rerolling. The trickiest part was rolling it to the 18″ dimensions. But I did the best I could, then cut the log in half, wrapped and froze them. On Friday I made the custard. I don’t have a thermometer so figured that once the sugar had disolved in the water, it was done. Natalie, commercial puff pastry won’t work for this method. If you want to use it, it’s best to cut a circle of the dough just slightly larger than the total diameter of the sides plus the bottom of the wells in your muffin tin. Prick the circles all over with a fork, fit them into the tins, then fill them with the custard.This recipe is so incredibly good. You have to do just what the recipe says (not my strong suit) and follow it on blind faith, because it sure doesn’t seem like it’s going to turn out while you’re in process, but once it’s done they’re brilliant. And your kitchen is full of smoke. But it’s worth it.Hey, bikerunbake. My understanding is that because there is so little dough, any more rolling would defeat the layering because it would all schmoosh together. (Schoosh is a technical baking term.) In Portugal, especially at the Confeitaria de Belém, they make the dough ns huge amounts and can afford an extra turn. But even in classic French puff pastry, there are only four turns.
All I want for Christmas is the metric version, please, I’ve been a good boy. I have a suggestion that I’m sure will improve this in any oven, but especially in ordinary kitchen ovens (max. approx. 240 C): Heat the oven on the maximum for at least 40 minutes with a “pizza steel/oven” or similar heat accumulator. Place the tin directly on the steel, and see the pastry crisp up even right at the bottom, I frankly don’t think it is worth baking this otherwise in a normal kitchen ovenAmazing! Pastry is much better using cups not grams. I get 20 with a standard muffin tray. Made 4 times now.The only negative was that I think my bottoms were a bit thick. I found it quite hard to judge this as you push the pastry into the tin. Interestingly, before today, my partner always said: “I hate custard tarts!” I’m happy you liked the pastéis. And you seem like a nice, decent guy, so I’m not going to chide. (But, dude! You gotta read the recipe! Think how much better they’d be.)
David, my success making these would not have been possible without your guidance and tips along the way. I honestly can’t see myself buying these from a bakery ever again. I will be making another batch this Easter weekend! I’m also going to attempt making the Pasteis de Coco and will let you know how they turn out. The recipe looks straight forward and I don’t anticipate running into any problems. Recette des Pasteis de Nata de Bernard Laurance (méthode 2, Belem) ICI Cette méthode 2 repose sur le principe d'une crème épaissie au bain-marie, pour un résultat proche des fameux pasteis de la pâtisserie Belem Avantage : Le gout est sans doute meilleur que la méthode 1 : c'est le gout qui se rapproche le plus de Belem Inconvénient : Cette méthode est plus fastidieuse que la. Portuguese Custard Tarts (Pasteis de Nata) Portuguese Custard Tarts (Pasteis de Nata) Tags. breakfast Pastry filo Pastry healthy Pastry Pastry cake Pastry easy. Vegan zucchini and lemon cake. 5 days ago. Su İle Fosur Fosur Kabaran Pide Tarifleri. 5 days ago. Hefe-Osterhasen Rezept. 6 days ago Pastel de nata is a traditional Portuguese egg custard tart. Recently, these tasty treats have grown so much in popularity that you can find them at bakeries and cafes all around the world The second time around I used the standard muffin tins again, but I only rolled the log enough so that I had just a bit more than enough to cut 10 equal one-inch pieces. This was much better and easier to flatten the dough in the tins as there was more of it. I only filled each pastry half way with custard which was enough for all 10. As they baked, the exposed parts of the pastry shrunk down and settled in the perfect place to meet the custard.