📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ kzitem.info/rock/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@lizanneheyns1504
Жыл бұрын
My oven is only fan, should I turn the temperature down a bit?
@sandrajohnson9926
Жыл бұрын
The crust looks amazingly flaky & must have a bit of a crunch. Puff pastry-like. Beautiful.
@lizanneheyns1504
Жыл бұрын
I turned the temperature down by 10 degrees. It doesn’t burn the top properly, so I finished it off by using my gas burner to scorch the top. It turned out amazing 🤩
@sanfordpress8943
Жыл бұрын
You are beautiful ❤
@sanfordpress8943
Жыл бұрын
Excellent presentation ❤
@floss202
6 күн бұрын
Made them. I accidentally put the butter in right away at the first stage. It still turned out I just carried on with the process and added about another 15 g of butter. Really delicious I had to come back and say yummy and thank you. I first discovered these when I was living in London 20 years ago at a portugese bakery near wembly. Now back home in new Zealand I can't find them and few portugese live here. So glad I can make these for myself now.
@user-sv9ct6jk8d
20 күн бұрын
Thank you so much! I've been wanting to taste these, and now I'll know how. Excellent teacher!
@woodonfire7406
Жыл бұрын
Finally! I've been waiting for this ever since you teased us in one of your posts
@janetmaxwell9313
2 күн бұрын
Excited to try!!! Good memories of Belem. You make it easy to understand!
@sonofadruglord
Жыл бұрын
Been eating these my entire life but never got to peek behind the curtain and actually learn how they are made! Great job my man! :) (Theoretically, you CAN make them big, but then you'd call them "tartes de nata" instead of "pastéis".)
@ChainBaker
Жыл бұрын
Sounds tempting 😁
@jb6050
Жыл бұрын
Congrats! - I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.
@haji727
Жыл бұрын
Charlie, as always I think you did an amazing job instructing this video. I like that you are straight to the point and your time making the instructional video is all about the subject. There isn’t much side chatter and going off the topic at hand. I eagerly wait for your posting. I have learned so much from your videos. Many of these “content creators” can learn a lesson from you about how to present an instructional video. Great job!!!!!
@ChainBaker
Жыл бұрын
Cheers 🤩
@haji727
Жыл бұрын
@@ChainBaker Cheers!!!! Charlie, I can honestly say you and you alone have made me a better baker since I discovered your channel. Thank you so much my Friend.
@ChainBaker
Жыл бұрын
Thank you for being here and baking along 😉
@krissbuddle
Жыл бұрын
Made these yesterday. Followed your instructions to the letter. Have to say they are at LEAST as good as the ones I buy from the Portuguese bakery in Walthamstow!!! Would love to send a photo but family have already finished them! Thank you so much! P.S. I used unsalted butter, is that right???
@ChainBaker
Жыл бұрын
Nice one! Yeah unsalted butter is the one 😉
@pjamestx
Жыл бұрын
Those look so good! My sister just made the lemon tart you posted recently, it turned out great, thanks for sharing all your recipes and tips!
@anorian7992
Жыл бұрын
This was a gift, thank you. Your videos are wonderful and your recipes are without drama and they work, which can not always be said for many of the other channels. I love your tutorials they explain the how and why. I have baked for years with success but you have helped me understand the process better and have wiped away some of the misinformation that is so often supplied as fact.Thank you!
@ChainBaker
Жыл бұрын
Cheers! :)
@victoranjos9426
Жыл бұрын
finally someone uses the right name!! THANK YOU !
@Jeepy2-LoveToBake
Жыл бұрын
Baked these today - I did have a mini-muffin tin, so I used the same amount of the crust (rolled out wider to make a slimmer, longer log) and increased the custard mix by 25%.. I had a tart tamper to shape the dough in each cavity - I did place the muffin tin in the fridge for 20 minutes as it was getting warm in the kitchen and the dough was softening. After the 20 minute chill, I finished shaping the dough in the pan, poured the custard (it barely fit, i had to transfer some from the first few I filled as the last one didn't have enough - next time I may increase the custard mix by 30%. Baking at 482°F took a bit longer than the recipe called for - and while the custard finally started to bubble and the crust did begin to brown, only after I increased the temp to 500°F did the "char" begin to happen (it was rather exciting to see it 👍) Results, yes, a shattering crackling crust with a smooth, slightly sweet custard - outstanding!!! I enjoyed it with a nice tall glass of very very cold iced tea. Many thanks Charlie for sharing your version of the awe-inspiring recipe. Will be making this again later this week. Photos have been posted. #204
@rafaelfumero4586
Жыл бұрын
YOU SAID IT PERFECTLY OH MY GOD!!!! Best desert
@vyacheslavbernard6861
Жыл бұрын
I had no idea preparing custard tarts can be so simple; the dough process looks similar to making Samsa, a savory pastry from Uzbekistan and many countries of Central Asia. I appreciate how you provide some of the most well-known recipes in such a lively and thorough manner, encouraging everyone to give them a try. Thank you! Will definitely make them the following weekend.
@ChainBaker
Жыл бұрын
Cheers 😎 let me know how they turn out!
@its.moonjc
Жыл бұрын
Thank you for your videos. I've finally been having fun in the kitchen again because of you.
@christinathompson1630
Жыл бұрын
These are my favourite tarts. I have made them before but I’m going to try your recipe too, to compare. Thanks for all your great recipes, they are very much appreciated.
@davidbeutel7298
Жыл бұрын
I made these today using your recipe and they turned out fantastic ! I always shied away from these tarts because they always looked so complicated , but you method was so straightforward and the results speak for themselves. Such a perfectly crunch sweet treat
@CruelusRex
Жыл бұрын
My parents visited Portugal a couple of years ago and they brought back a whole pack of these. They were so good.
@ilaazmi998
10 ай бұрын
hello hi from malaysia to be honest this is the first time I made and ate pasteis da nata. or in my place called portuguese egg tart. I have tried many recipes. and finally, this recipe is just perfect. crispy and creamy just nice .Thank you for this best recipe.
@franciet99
Жыл бұрын
Woo hoo! I’m so happy for this video. Thank you!
@jerseygirl07105
10 ай бұрын
Thanks for making this recipe much easier in the custard section than any other instructor. Most warm the custard first. Great thinking and process. Southern California. ❤
@tarablinkhorne9872
Жыл бұрын
I have always bought these ,but will definitely have a go and make them myself , and also great as all the different stages can be made ahead and cooked fresh when you need them ! x
@danivasquez2441
Жыл бұрын
These are my favorite tarts
@JasonwithaJay
Жыл бұрын
Man I love custard. There's no way I can make these. I would eat the entire batch in one sitting.
@ChainBaker
Жыл бұрын
They do go down very easily 😅
@soniaferreiro949
Жыл бұрын
Good morning. I would like them a little more brown. I like the bitterness of it. I'm portuguese. 🇵🇹😍🥳
@gonzoducks8
Жыл бұрын
Never seen vanilla in pasteis de nata. It's always cinnamon and lemon peel because they were the most common flavors used in the Iberian peninsula for desserts before the Colombian exchange. By the way you can wet your fingers to stretch the dough better if it's too hard to stretch out. If I remember they're baked at 370°C/700°F.
@hollis.newgrass
Жыл бұрын
the og bakery pastéis de belém from lisbon is baking them at 400 celsius for about 20 minutes, and yeah they have cinnamon and powdered sugar shakers on the table. personally i only put powdered sugar because i dont enjoy cinnamon except on apple pies 🥴
@alphaomega6684
Жыл бұрын
Thank you for this info on flavoring because I can't get my baking mitts on real vanilla right now and would really love to be able to make these!
@AveryRaassen
Жыл бұрын
Awesome, just Awesome.
@dawnulrich710
2 ай бұрын
These are my all time FAVORITE! I like them so much I make myself sick eating them.😊
@Dracu1987
Жыл бұрын
This is ridiculously easy, I'll try it out this week. The cylinder shaped dough is the perfect candidate for the freezer, I might do a larger batch and freeze the rest for a lazy Sunday bake
@loc7407
Жыл бұрын
Thank you for this recipe, I have made this before, but I will try again with this, look so scrumptious! Look forward to your croissant recipe someday, I want to try but it a bit difficult.
@suyapajimenez516
Жыл бұрын
No question it’s a very good coffee/tea time tart. I have to remark my favorite part of this video is the easiest you made puff pastry.
@cydkriletich6538
6 ай бұрын
First time here, and this is a fabulous recipe for a delicious tart with which I have only recently become familiar. We got frozen ones at Costco, of all places, and hubby and I devoured them! Three boxes in 2 weeks! They sold out really fast, and it doesn’t look as if Costco is going to get another batch. So disappointing. So, I thought I’d find out how to make them myself. However, at 75 yrs. of age, with quite a few painful health issues, particularly my hands, I’m not sure I have it in me to make the lovely pastry demonstrated in this video. I know it’s a cheat, and that it wouldn’t be exactly the same, but could I do the store bought puff pastry instead, anyone? I’m subscribing, cuz I love the way he demonstrated all the steps. Thank you! 💞
@ChainBaker
6 ай бұрын
It may work. Just keep an eye on it as it bakes and catch it before it burns 😬
@esall7294
8 ай бұрын
Made these today, very easy and incredibly delicious! Be patient with the cooking time, mine took 18 minutes at 485 F.
@neocrashburn
Жыл бұрын
Thank you so much for this video.
@CornbreadAndChopstix
Жыл бұрын
LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit. Thank you so much for sharing this amazing recipe - 'now' I might actually be willing to make them. You're my baking hero teacher! ❤
@viviannetodd4274
Жыл бұрын
My absolutely favourite pastry. I live a block away from a Portuguese bakery so I have nearly instant access.
@wandering_circles7487
Жыл бұрын
This prolly my most beloved pastry. Then pair it up with a macha latte. My favourite snack to eat for tea!
@lindal8397
3 ай бұрын
Perfectly lovely instructions. Thank you :)
@jayden_the_bullnguyen1002
Жыл бұрын
Thank you!!!! 😊❤❤❤❤❤
@benjaminhaise7317
Жыл бұрын
Another great video. Well done, brother.
@ChainBaker
Жыл бұрын
✌️😎
@iole96792
5 ай бұрын
That looks so much easier than pounding butter! lol This actually looks attainable now, I will definitely try it. Thank you! 🥰🥰
@mariaroquavega5664
Жыл бұрын
Charlie, I love these!!!! I usually cook for my friends on my birthday and I can't wait to make them this year!!
@Anesthesia069
Жыл бұрын
I have been looking for a good recipe for these for a long time!
@sandrajohnson9926
Жыл бұрын
I made blueberry muffins- 6 jumbo, 12 regular with a little coconut flour. These were scrumptious. Next, I'll try these. So nom nom. 6:55 steam hit the lens.
@corwinblack4072
Жыл бұрын
Perfect, some time ago I thought about making these. Now I dont need to even do research online! Thanks!
@PiMast
Жыл бұрын
You know what ? I was actually thinking about it yesterday ! Thank you !
@earlygrey1923
Жыл бұрын
Your channel is amazing and whatever I have done following your recipes, everything has turned out great!
@ChainBaker
Жыл бұрын
✌️😎
@Jeepy2-LoveToBake
Жыл бұрын
My family loved the Pastéis de Nata. I brought the leftovers to the office where they were quickly devoured - big thumbs up for this recipe 👍. Will be prepping a 2.5x batch of dough and a 3x batch of custard (to make sure I can properly fill 48 mini muffins) tomorrow night - will pre-shape the muffin tins, cover and let sit in the fridge to bake fresh Thursday morning to share at the office and with the executive staff at the company's earnings conference call (I'm the unofficial "corporate baker" - haha).
@ChainBaker
Жыл бұрын
48! Now that's going to be an awesome sight 😎 Corporate baker - I love that name 😁
@Jeepy2-LoveToBake
Жыл бұрын
@@ChainBaker 😍🤩🤩
@arrchee8386
Жыл бұрын
Awesome tutorial, sir. Macao was a Portuguese concession. These tarts were adapted into a dim sum dish in Guandong.
@bloodwolf7462
Жыл бұрын
Another recipe for my wife to make :D And yup we still wait for foolproof Chimney Cake recipe ;)
@ChainBaker
Жыл бұрын
😅
@sheilam4964
Жыл бұрын
Once again, you've demonstrated simple dessert that not only looks so yummy but is in a size that is just right for 2-4 people with a couple extra, not a party size for 20 people that even if you freeze most of it for later you have enough to last 6-12 mos. Who am I kidding? This is just right for 1 serving plus 1 more for tomorrow. 😆😆😆😆😆
@ChainBaker
Жыл бұрын
😅
@afsolutelyafsaneh6746
2 ай бұрын
Hi , I have just made it and still in the oven however my filling wasnt enough for the pastry . will let you know how it went . Thank you very much :)
@georgepagakis9854
Жыл бұрын
LOL. My second name is impatient!!!! This is a great recipe. I buy these down the street at the local pastry shop. I was telling the wife the other day i have to find a recipe because it shouldnt be that hard. Guess what? that was Friday :) thanks bro!
@ChainBaker
Жыл бұрын
😁👍
@Tobysrobinson
5 ай бұрын
Love your tutorial and these were absolutely delicious, we even heard mini lightening strikes!😂Would have been useful to know quantity of butter to spread each time during pastry making. I almost put it all on first time. Maybe i missed you saying it though. Thank you.
@ChainBaker
5 ай бұрын
As long as it covers the required surface in an even layer it's all good :)
@TheAssOfBalaam
Жыл бұрын
Great video; thank you for your time and passion.
@raveG244
Жыл бұрын
They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.
@carmen0077
6 ай бұрын
Thank you for your recipes
@jamesb.walker9177
Жыл бұрын
These are amazing Portuguese treats! Strange enough it is also very popular in china ;) Let’s bake a bunch for Mother’s Day, cheers!
@jamesb.walker9177
Жыл бұрын
@@robertbrewer2190 probably, what surprised me the most it was found on KFC in Shanghai … pretty popular by the way. .
@sharredacosta6878
Жыл бұрын
U make it look so easy..dedinately going to try 😀 Thank you 🙂
@kimw.7366
4 ай бұрын
Beautiful job 🇵🇹👏
@danielsebag1759
Жыл бұрын
I love those I usually buy them at a French market but will try to make them
@michaelbinion2555
Жыл бұрын
One of my favorite places in Macau was a bakery that made these. The would make, if I remember correctly about 2,00 a day and always sold out.
@jameskirk6095
Жыл бұрын
Great results! Thank you 🎉
@artic0x
Жыл бұрын
Was waiting for this one, killer as usual!
@ChainBaker
Жыл бұрын
Cheers 🤩
@psherlock8764
8 ай бұрын
Played instruction while I baked. Was, because of laziness, tempted to buy butter puff pastry but DIDN’T! But followed you in every step. Thank you so much as the result was perfect except I think I ate the majority of them much to the consternation of the family. My god those boys have become large and menacing when deprived of tarts! Thank you!
@juliennapoli
Жыл бұрын
What a treat! Thanks, I'll try it. Next one : the challenging french "Cannelé" ?
@ChainBaker
Жыл бұрын
Got to get some of those moulds!
@ferretneck
Жыл бұрын
They look amazing
@idealba355
Жыл бұрын
Oh!!! Great recipe!!
@nicogun7086
Жыл бұрын
Great recipe Now I will love to see your take on sfogliatella, it has a similar method to this pastry
@shannanstigri
Жыл бұрын
Gorgeous. Thank you.
@fathimasheik3647
9 ай бұрын
Thank you for sharing
@DougPaice
Жыл бұрын
This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.
@JamesLangmead
Жыл бұрын
The pastry gave me a shock when I bit into it. I've made a rough puff at home before, but this is so crunchy
@ChainBaker
Жыл бұрын
😁
@miguelb7812
Жыл бұрын
Can you make a video about the perfect Flamküchen dough
@ChainBaker
Жыл бұрын
I've got way better pizzas on the channel already 😅
@dubbified
Жыл бұрын
I have made that dough before, a lazy croissant version so i felt.. Gosh I dig your approach! My smartoven died a quick death after two final loaves it gave up the ghost.. luckily Breville has a out of warranty replacement option I received in delivery just a day ago.. This is my first project with the new oven.. I cant wait! Then, its on the Dulche Deleche donuts again.
@ChainBaker
Жыл бұрын
Let me know how they turn out 😉
@kleineroteHex
Жыл бұрын
My mouth is watering!!! But I'm on vacation, all I can do is basic stuff, such as sourdough englisch muffins for breakfast😉
@koubenakombi3066
Жыл бұрын
Tasty! Thank you!
@Chrisssssssssssssssssss
Жыл бұрын
I've had these on a market while living abroad in Switzerland. Quite a lot of Portugese immigrants there so not that strange I guess. They were DE-LI-CIOUS! By the way, what do you mean when you say 250 degrees 'Fan off'? My oven can only get to 250 degrees if I use the hot air function, which I guess uses the fan? Sorry if my question has been asked before.
@ChainBaker
Жыл бұрын
Turn it down to 230 then 😉
@samsi1497
Жыл бұрын
the written recipe link below the video doesn't seem to work. please fix it
@ChainBaker
Жыл бұрын
If that ever happens just try again later. It always works after a while 👍
@samsi1497
Жыл бұрын
@@ChainBaker Got it! Thank you!
@its_EZ
Жыл бұрын
Gonna try this after my finals
@rodconner9079
Жыл бұрын
I've not tried but definitely inclined to give it a whirl. I'm not about "sweet" but the family sure is ... we'll see! Be Safe
@han123452011
Жыл бұрын
Just about to make these x
@CJB_B95L
Жыл бұрын
Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.
@pfaria
Жыл бұрын
Great the only thing that is missing is the lemon peel to the sugar sirup. Traditional Pastéis de nata do not use vanilla. If you do it ahead of time don’t mix the eggs until the day you will bake it.
@romystumpy1197
Жыл бұрын
I like the idea of lemon ,but citrus is my favourite
@FingersDigits
11 ай бұрын
Thanks!
@ChainBaker
11 ай бұрын
Thank you! ✌️😎
@petribalanceisnice
Жыл бұрын
i was listening to the video and was mildly amused at 8:24 :D
@ChainBaker
Жыл бұрын
😄
@funyakofunyao4322
9 ай бұрын
Hello ChainBaker, thanks always for the video. At some point in this video you mention about oven temperature that is the higher the better and you bake them at 250c, but my oven only goes for 230c. Any tips on how to achieve tart like yours?
@ChainBaker
9 ай бұрын
Switch the fan on if you can then it will be like 250C.
@TwilightStorm
Жыл бұрын
The higher temp tip is good to know. My oven can't do those small temperature increments. (Only increments of 5°F) Think it goes to 490 or 495 and higher than that is the self cleaning function. Lol. Would the convection fan make a difference?
@ChainBaker
Жыл бұрын
I'd stick to as close as can be to the recipe. Can't promise they will bake up as well at different settings 😅
@mr.pizzamarlon
Жыл бұрын
I would to see this made as a chocolate tart mmmm 😍🍫🍩
@vry3555
Жыл бұрын
I make mine with cream, everyone swears it's the best they've tasted😂
@Glance852
Жыл бұрын
Yay! Egg tarts!
@Glance852
11 ай бұрын
I’ve tried the Portuguese version recently. They are soooo good!!! Defiantly wannna try this recipe now. I’ve made the Hong Kong style egg tarts before. The most “painful” part was making the paste. Very time consuming
@KitchenFairy61
Жыл бұрын
Unfortunately the recipe link gives a 404 error. I'm sure it'll be fixed soon.
@KitchenFairy61
Жыл бұрын
@@ChainBaker It means that the link isn't any good 😕.
@ChainBaker
Жыл бұрын
Sorry, wrong comment 😄 The website sometimes does that. It always starts working after a while ✌️
@gabrielfaure9091
Жыл бұрын
Fuck, well that’s my weekend. Wanted to try these soo bad
@margiekaminski7607
11 ай бұрын
Would you please give the gram weight of the egg yolks in this recipe. The first time I made these I used store bought large eggs. The next time, I used fresh eggs from our chickens. Both times, using 3 yolks. The custard was decidedly thin with the fresh eggs. Thanks.
@ChainBaker
11 ай бұрын
I think they're about 20g.
@39Thorns
Жыл бұрын
Dough is 65% hydration, before incorporating butter.
@bcde
Ай бұрын
dank
@paraDice145
Жыл бұрын
Hey Charlie, I was wondering how your camera setup looks like.
@ChainBaker
Жыл бұрын
I posted a picture of it just now in the community tab ✌️
@KROKOTHELOS
Жыл бұрын
They look great. But can't find recipe. Please say or write it at the bottom of the videos 😢😢
@ChainBaker
Жыл бұрын
There's a link below the video title
@babeniscrew
Жыл бұрын
My custard tasted floury, but other than that they were good. The next time I will cook the roux in a pot for a little to get the taste out.
@michelemarch8606
Жыл бұрын
Have you done sausage rolls? I did search, but couldn't seem to find anything. Would this dough be good for sausage rolls?
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