Woo Can Cook | Portuguese Egg Tarts (Pasteis De Nata)
Woo Can Cook | Portuguese Egg Tarts (Pasteis De Nata)
by WooCanCook
4 Comments
furtive
That’s it?!!! Those are my fav, lived in a Portuguese neighborhood and would pick them up at the corner store all the time.
WooCanCook
hello! Hi everyone. Wesley here. Today we’re diving back into our series dedicated to TV and film with a shot at the egg custard tart, “dan ta,” or “pastel de nata” from Avatar: The Last Airbender. Those following along with this series may know that, although this is the first dish that we have done on from the Avatar animated series, we have now done a couple of dishes found in the Avatar animated universe. Some time ago we did the zhongzi sticky rice dumplings, as well as the sweet custard buns from The Legend of Korra. What I’ve always found interesting about diving into food from this series is that pretty much all of the food that you come across in this show is specifically cuisine that can travel easily, since the whole premise of both shows is that they are traveling across the four nations on top of a flying sky bison for pretty much the entirety of the both show. So! We come across lots of things like buns, baos, bamboo leaf wraps, and of course, egg custard tarts, which is neat.
For those unfamiliar, an egg custard is a pastry of Cantonese origin which (as you may have guessed) has significant influence from European baking in its use of a laminated butter pastry dough, filled with a custard made from egg and sweetened condensed milk. While the Cantonese “dan tat” (or “dan ta” in mandarin) that you’ll commonly come across in Hong Kong would make use of a drier, more pie crust-like dough, today we’re going to be making a flakier, more pastry-like tart of Portuguese origin, known as the pastel de nata. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/omi1k8WKnsw) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**PREP** – COMBINE all of the filling ingredients, set aside – COMBINE the AP flour, kosher salt and 80ml cold water with chopsticks until a shaggy dough forms, then kneed by hand until a cohesive dough ball forms – ADD the dough to a liberally floured work surface, then roll out in a rectangle shape with a quarter turn after each roll until about 14 inches in diameter – ADD butter to 1/3 of the dough sheet, then fold like a pamphlet and repeat with the remaining third – ROLL the dough out and repeat until all of the butter is incorporated, then roll into a coil, wrap in plastic wrap, and set aside in the fridge for 30 minutes until rigid – SLICE into 1 inch pieces, then press into a greased cupcake pan using downward motion until the dough fully lines the cupcake mold
**ON THE STOVE** – ADD the filling to the molds until 3/4 full, then bake at 500F for 12-15 minutes until golden – TOP with demerara sugar and brulee until carmelized (optional)
Dyspaereunia
When you make them you should call them Pasteis de …. (Your home town). A quite famous version of this dessert is called Pasteis de Belém which is place located in Lisbon.
prefil
What are you talking about? Egg custard is not of Cantonese origin… gawd there was no such thing… Although the cantonese version is absolutely a nice local version of a custard, the origin is from the portuguese sweets and also maybe from british sweets (that were inspiried from again from portuguese sweets)! The cantonese version is from the 1940’s and the portuguese is from the 18th century!
The origin of these types of sweets in Portugal was because the convents had extra egg yolks, that combined with the new introduction of sugar, made the nuns create a ton of sweets, being almost always based on some combination of eggs and sugar.
You are saying that butter, sugar, flake pastry, egg custard was a cantonese invention, all of these were brought by the european to Asia.
And then you make a recipe that has nothing todo with portuguese egg tarts… portuguese egg tarts dont use condensed milk… “pastel de nata” means “cream pastry” in portuguese its a pastry that is filled with a mixture of egg yolks and milk cream, not condensed milk and full eggs, and you only use 2 eggs, you made condensed milk pudding inside pastry and not portuguese pastel de nata! … as a portuguese… i dont know what you cooked…
4 Comments
That’s it?!!! Those are my fav, lived in a Portuguese neighborhood and would pick them up at the corner store all the time.
hello! Hi everyone. Wesley here. Today we’re diving back into our series dedicated to TV and film with a shot at the egg custard tart, “dan ta,” or “pastel de nata” from Avatar: The Last Airbender. Those following along with this series may know that, although this is the first dish that we have done on from the Avatar animated series, we have now done a couple of dishes found in the Avatar animated universe. Some time ago we did the zhongzi sticky rice dumplings, as well as the sweet custard buns from The Legend of Korra. What I’ve always found interesting about diving into food from this series is that pretty much all of the food that you come across in this show is specifically cuisine that can travel easily, since the whole premise of both shows is that they are traveling across the four nations on top of a flying sky bison for pretty much the entirety of the both show. So! We come across lots of things like buns, baos, bamboo leaf wraps, and of course, egg custard tarts, which is neat.
For those unfamiliar, an egg custard is a pastry of Cantonese origin which (as you may have guessed) has significant influence from European baking in its use of a laminated butter pastry dough, filled with a custard made from egg and sweetened condensed milk. While the Cantonese “dan tat” (or “dan ta” in mandarin) that you’ll commonly come across in Hong Kong would make use of a drier, more pie crust-like dough, today we’re going to be making a flakier, more pastry-like tart of Portuguese origin, known as the pastel de nata. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/omi1k8WKnsw) for the whole story too!
**Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
**Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com)
**Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1)
**Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=oJjFjTkH7xM&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=21)
**Woo Can Cook Fried Rice Pop Up (Every Thurs-Sun @ Wondrous Brewing!)**: https://WooCanCook.com/eats
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**RECIPE**
https://woocancook.com/pastel-de-nata
**INGREDIENTS (dough)**
– 150g AP flour
– 80ml cold water
– 2 g kosher salt
– 1/2 cup (1 stick) unsalted butter (room temperature)
– demerara sugar
**INGREDIENTS (filling)**
– 2 eggs
– 85ml sweetened condensed milk
– 150ml cold water
– 1/4 tsp vanilla extract
**PREP**
– COMBINE all of the filling ingredients, set aside
– COMBINE the AP flour, kosher salt and 80ml cold water with chopsticks until a shaggy dough forms, then kneed by hand until a cohesive dough ball forms
– ADD the dough to a liberally floured work surface, then roll out in a rectangle shape with a quarter turn after each roll until about 14 inches in diameter
– ADD butter to 1/3 of the dough sheet, then fold like a pamphlet and repeat with the remaining third
– ROLL the dough out and repeat until all of the butter is incorporated, then roll into a coil, wrap in plastic wrap, and set aside in the fridge for 30 minutes until rigid
– SLICE into 1 inch pieces, then press into a greased cupcake pan using downward motion until the dough fully lines the cupcake mold
**ON THE STOVE**
– ADD the filling to the molds until 3/4 full, then bake at 500F for 12-15 minutes until golden
– TOP with demerara sugar and brulee until carmelized (optional)
When you make them you should call them Pasteis de …. (Your home town). A quite famous version of this dessert is called Pasteis de Belém which is place located in Lisbon.
What are you talking about? Egg custard is not of Cantonese origin… gawd there was no such thing… Although the cantonese version is absolutely a nice local version of a custard, the origin is from the portuguese sweets and also maybe from british sweets (that were inspiried from again from portuguese sweets)! The cantonese version is from the 1940’s and the portuguese is from the 18th century!
The origin of these types of sweets in Portugal was because the convents had extra egg yolks, that combined with the new introduction of sugar, made the nuns create a ton of sweets, being almost always based on some combination of eggs and sugar.
You are saying that butter, sugar, flake pastry, egg custard was a cantonese invention, all of these were brought by the european to Asia.
And then you make a recipe that has nothing todo with portuguese egg tarts… portuguese egg tarts dont use condensed milk… “pastel de nata” means “cream pastry” in portuguese its a pastry that is filled with a mixture of egg yolks and milk cream, not condensed milk and full eggs, and you only use 2 eggs, you made condensed milk pudding inside pastry and not portuguese pastel de nata! … as a portuguese… i dont know what you cooked…