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Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes

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12:59   |   Nov 02, 2018

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Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes
Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes thumb Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes thumb Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes thumb

Transcription

  • hello this is chef john from food wishes comma with Portuguese custard tarts
  • that's right I'm going to show you how to make pasta is Danada which are truly
  • one of the world's most amazing pastries and believe it or not invented by
  • Portuguese monks many many centuries ago which kind of makes sense I mean if
  • you're gonna take a vow of poverty and a vow of chastity that is going to free up
  • a lot of time to practice your pastry skills and man did they perfect this
  • recipe so with a very sincere thank you to their harana mites let's go ahead and
  • get started with what is basically the simplest dough you can make which
  • consists of nothing more than flour some salt and some water and then what we'll
  • do is grab a wooden spoon and give this a mix until it just comes together and
  • pulls away from the bowl and fair warning this is going to be a very wet
  • and sticky dough and once those three ingredients come together and look a
  • little something like this we'll go ahead and transfer that onto a
  • very well floured surface and we'll dust a little more flour over the top and
  • then we're just going to give it a few seconds of kneading and circular rubbing
  • until we get that into some kind of semi rounded shape and once that's been
  • accomplished we will dust on a little more flour and then we'll cover that
  • with our bowl and let it rest about 15 or 20 minutes and no peeking and all
  • we're doing is letting the dough relax a little bit so it's a little easier to
  • work with and then what we'll do after about 15 or 20 minutes is uncover it and
  • then using as much flour as necessary we're gonna press roll and stretch this
  • into a square about an eighth of an inch thick and yes this would be a lot easier
  • to work with if the dough is drier but you're just not gonna get that same
  • final effect so even though it's gonna be a little annoying to work with we
  • really do want to start with a very sticky dough and then what we're gonna
  • do once we have that rolled and stretched out into a square is apply the
  • only other ingredient here some very very soft spreadable butter and what we
  • want to do is apply exactly 1/3 of our butter to exactly 2/3 of this square and
  • as we're spreading this we're gonna try to leave about an inch of the outside
  • edge unbuttered and by the way if you try doing this with butter that's not
  • supersoft it won't work or you're going to end up
  • tearing and pulling your dough so make sure it's very very soft and spreadable
  • and what we'll do once we have 2/3 covered
  • is take the third it's not buttered and flip that over and then we will flip
  • that other side over to complete our letter fold and yes I did flip that
  • first side over too far so I kind of had a stretch just to make it fit and toured
  • a little but don't worry it's all gonna be fine
  • I just went ahead and squared that up the best I could and then with the help
  • of our bench scraper we'll go ahead and turn the dough and we will sprinkle on
  • even more flour and then we'll give that a flip and then apply even more flour
  • did I mention this was sticky so do not be shy with the flour and then once we
  • do have that turned in floured we'll go ahead and roll that out into a
  • rectangular shape about an eighth of an inch thick and if you're really good at
  • this you're not gonna have any bubbles inside which is why I have bubbles but
  • as I kept rolling those eventually got pressed out but anyway like I said we'll
  • go ahead and roll that out into a rectangle and if you have to give it a
  • little stretch here and there don't be afraid and then once that's set we're
  • going to repeat the thing we just did okay we're gonna take another third of
  • our butter and spread it over two-thirds of our surface and then repeat the
  • letter fold by taking the unbuttered third and folding that over and then the
  • opposite third over the top of that and then we'll square it up and even it out
  • the best we can and then once that's been accomplished before we applied the
  • last of our butter I'm gonna go ahead and transfer this onto a baking sheet
  • and pop this in the fridge for just about 10 minutes to chill that butter
  • just a little bit but I wouldn't go too much longer because we don't want it to
  • get hard so I popped it in there for about 10 minutes before pulling it back
  • out for the final rolling and good news this is the last step so we'll go ahead
  • and flour that generously and roll that out into a square about 1/8 of an inch
  • thick maybe a touch thicker all right let's say 3/16 and then what we'll do
  • once that's been rolled out is apply the last third of our soft butter and this
  • time we can spread our butter all the way to the edges except on the top edge
  • all right the top we're going to leave about an inch to an inch-and-a-half
  • unbuttered because that's where we're gonna seal our dough after we roll it
  • and what we'll do once that's all buttered is take a wet finger and ever
  • so slightly moisten that unbuttered edge and then to finish this up instead of
  • folding it what we're gonna do is slowly but surely roll this out from the bottom
  • very nice and tight attempting to get this is uniformly shaped as possible and
  • while I'm doing this I should mention once we roll this up we're gonna have to
  • wrap it and refrigerate it for a few hours preferably overnight before we can
  • start using it so just a little time management heads up and I actually did
  • this exact recipe last night so I'd have one to work with so yes I did two of
  • these rolls well actually technically three since I tested one of these rolls
  • using pre-made puff pastry which was a dismal failure and I'll talk about that
  • in the blog post but anyway we're gonna continue rolling that all the way up to
  • our unbuttered slightly damp edge which should hopefully seal this tube nicely
  • and then if we want we can sprinkle on a little more flour and do some final
  • shaping and evening out but mine was pretty uniform so I'm gonna go ahead and
  • wrap that in plastic and like I said pop that in the fridge preferably overnight
  • and yes in case you're wondering you can absolutely freeze this dough just wrap
  • it up nice and tight and then let it thaw overnight in the fridge when you're
  • ready to use it but anyway once our dough is set we can move on to the
  • custard which is going to start with a simple syrup so to the saucepan we're
  • going to add some way sugar a splash of water one cinnamon stick and the peeled
  • zest from one lemon and make sure you wash your lemon in hot water first in
  • case it has any weird wax on the outside and then once we have that all together
  • we're gonna head to the stove and we'll place that over medium heat and we're
  • gonna want to bring this up to a boil and by the way you're not supposed to
  • stir this I do because I can't help myself
  • but it is totally unnecessary and you probably shouldn't but anyway all we
  • need to do here is boil this until it reaches the temperature of 210 to 215
  • degrees Fahrenheit or as a Portuguese monk would call it 100 degrees Celsius
  • and as soon as that happens we will turn it off
  • and there I go again stirring it for no apparent reason but anyway we'll simply
  • turn that off and reserve it until our final component is done and that's going
  • to be our customer base which is going to consist of some flour some salt and
  • some cold milk which we're gonna whisk for a few minutes before how do you do
  • the stove and then what we're gonna do once we've list that all together very
  • very thoroughly has placed that over medium heat and cook it stirring until
  • it thickens up oh and I should mention I've actually streamlined this part of
  • the recipe since classically the flour is mixed with a small amount of milk and
  • then the rest of the milk is he did or tempered as we say and then everything
  • is whisked together but I figured since we're gonna strain it anyway let's just
  • take a chance and it actually worked out fine so yes I guess I am sort of saying
  • they've been doing it wrong for centuries in Portugal but hey at least
  • now they know but anyway like I said we're gonna cook this over medium
  • whisking pretty much the whole time until our mixture thickens up at which
  • point you should have something that looks very similar to this and then what
  • we're gonna want to do is turn off the heat and let this sit for at least 10
  • minutes before whisking in our egg yolks or if you're a super fast whisker you
  • could probably mix them in right away but to play safe it's not a bad idea to
  • wait about 10 minutes and we'll go ahead and whisk those yolks in and once we
  • have those incorporated we'll go ahead and finish this off by adding our sugar
  • syrup plus we will also add a spoon of vanilla extract and I should mention the
  • vanilla cinnamon and lemon should all be considered optional all right a lot of
  • the so-called authentic recipes don't call for those so you decide I mean you
  • are for all the harana might of would taste right but I like them so I put
  • them and we'll give that all one final mix and then like I said we are gonna
  • strain this which is gonna catch our lemon peel cinnamon stick and any
  • undissolved lumps or chunks of flour which I didn't really have any of and
  • the reason we're straining this into a measuring cup is because that's gonna
  • make it a lot easier to pour into our pastry shells and forming those is gonna
  • be the next step so we'll simply set our custard aside and I'm gonna go ahead and
  • pull out the dough I made last night which because I wasn't filming it came
  • out a little neater but the exact same recipe and we'll go ahead and unwrap
  • that and cut a little bit off both ends but don't discard that in case we have
  • to do a little bit of patching and then we'll take our knife and score this into
  • exactly 12 even pieces and then let me go ahead and cut a couple of these so
  • you can get a good look at what's going on here okay right here you should be
  • able to see that swirl of dough and butter and don't forget in the dough
  • layer there's actually layers of butter from the two folds we did earlier so
  • that's exactly what we want it to look like and then to shape the dough what
  • we'll do is place one of these rolls at the bottom of each muffin cup and we'll
  • dip our thumb into some cold water and then we'll push that right down into the
  • center of that roll and then we'll slowly but surely spread that out across
  • the bottom and then eventually up the sides and it might not seem like you
  • have enough dough but you do okay we really want to get this stuff nice and
  • thin and dipping your fingers in cold water really is key here since that's
  • going to make it way easier to push and spread that dough up the sides and one
  • huge tip here make sure you go at least an eighth of an inch out past the top
  • okay because what'll happen if you don't get these high enough is your custard is
  • gonna bake up over the top and run down the sides and it will burn and look
  • black so again using wet fingers make sure you smear and spread that stuff all
  • the way up not only to get it nice and thin but like I said so we have at least
  • an eighth of an inch popping up above the edge and if you want you can do this
  • step a little bit ahead and then just refrigerate that pan as is and fill it
  • with the custard later and then what we're gonna do once our tart shells have
  • been formed is go ahead and pour in our custard batter but not all the way up we
  • only want to go about three quarters all right this customer is gonna kind of
  • puff up as it bakes and if you fill them up too high as I touched on earlier it's
  • gonna spill over and get between the dough in the pan and it definitely will
  • burn since this is gonna go in such a hot oven so like I said we'll just go
  • three quarters of the way and that's it once we have those filled we will
  • carefully transfer that into the center of a super hot 550 degree oven or
  • whatever your highest setting is and we will bake those for about 12 to 14
  • minutes or until our pastry is well browned and bubbling in butter and our
  • custard is just barely set so four one's done in a home oven those are looking
  • pretty nice all right in Portugal the ovens are even hotter so the top of the
  • custards get even more caramelized and blistered
  • but you know what these were looking just fine and right here you can get a
  • great look at all that lamination which is that layer of butter between the
  • pastry and while admittedly that took a little bit of work to do
  • that really is the secret behind these incredible tarts and we're definitely
  • gonna want to let these cool a little bit before we try to pull one out
  • although they are supposed to be served warm so don't wait too long so I waited
  • a little bit and went ahead and pop one out and as you can see our pastry got
  • beautifully browned and if you look close you can actually see the spiral
  • from our roll dough but anyway let me go ahead and bite in so I can taste in here
  • how we did and yes it really was that crispy and the perfect delivery system
  • for that rich creamy custard although it should have cooled a little bit more
  • since these really should be served warm and not hot so I finished eating that
  • one while I transferred the rest onto a rack to cool a little bit more and after
  • about 10 minutes I plated one up so I could take some pictures but more
  • importantly to another one in the contrast here between that ultra crispy
  • flaky buttery crust and that soft creamy custard subtly scented with cinnamon and
  • lemon is nothing like I've ever experienced eating any other pastry I
  • mean it really is truly remarkable and yes there was a little bit of work
  • involved in making that pastry but when you finally get around to enjoy these
  • you will regret nothing except maybe not making a double batch okay you should
  • probably make 24 of these but anyway that's it
  • how I do Portuguese custard tarts I'm not sure whether you have a bucket list
  • or not and if you do whether it has a section for pastries but if it does stop
  • whatever you're doing and add these to that list
  • so needless to say I really do hope you give these a try soon and you should
  • definitely head over to food whooshes calm for all the ingredient amounts of
  • more info as usual and as always enjoy you
  • you

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Description

Learn how to make Portuguese Custard Tarts (Pasteis de Nata)! If there were a Hall of Fame for tarts, these would have an entire wing. They truly are a unique, and mind-blowingly delicious sweet treat. Plus, they were invented by hermit monks, which make them even cooler. Visit https://foodwishes.blogspot.com/2018/11/portuguese-custard-tarts-hieronymites.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Portuguese Custard Tart recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”