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Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes ctm magazine

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 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:”



  • Sin Archer on September 20, 2021

    Like this guy. He sounds happy.

  • Sarina Eliyakim on September 21, 2021

    Too much work!

  • Happy Home on September 23, 2021

    Can these be stored ? (making for two, and stretching the recipe over how long)

  • Bonnie Lucas on September 23, 2021

    Never heard anybody who is so good at cooking and speaking seem so unaware of how they sound

  • Cosmo the Wonder Dog on September 25, 2021

    These are amazing! I must fly back to Portugal soon.

  • Ted Curtis on October 1, 2021

    WHY do you talk like that…..You talk in waves ,up and down ,up and down like talking to Children….I had to turn you off…

  • ks tang on October 2, 2021

    Thank you

  • grace taylor on October 5, 2021

    looks yum

  • Maria Mccarthy on October 8, 2021

    That’s the right way to make the pastry for the Portuguese custards cakes. Well done. I’m going to make them for the weekend. Big Thank u

  • Maria Mccarthy on October 8, 2021

    U can sprinkle cinnamon over while is hot

  • Carol Hutchings on October 9, 2021

    Love this video,, thanks for share, can't. wait to try your recipe

  • Hyacinth Thompson on October 9, 2021


  • dan hemmerling on October 10, 2021

    Is this gluten freeable? My wife is coeliac.

  • Buss on October 17, 2021

    I'm eating the ones I made right now and they're scrumptious! Now, what if I put blueberries in there!

  • Matthew Kooshad on October 23, 2021

    For the dough:

    1 cup all-purpose flour

    1/4 teaspoon kosher salt

    1/3 cup cold water

    Note: adjust with more flour or water to achieve what’s shown in the video

    1 stick (4 ounces) very soft, high-quality unsalted butter

    For the sugar syrup:

    3/4 cup white sugar

    1/4 cup plus 1 tablespoon water

    1 cinnamon stick (or 1/4 teaspoon ground)

    zest from 1 lemon

    For the custard base:

    1/3 cup all-purpose flour

    1/4 teaspoon kosher salt

    1 1/2 cups milk

    6 large egg yolks

    1 teaspoon vanilla extract

    – Bake tarts at 550 F. for 12 minutes or until the pastry is browned and bubbly, and the tops start to blister and caramelize.

  • Martyn S on October 31, 2021

    Great recipe, but he keeps, 'Going Ahead'! I have to keep rewinding after he's 'gone ahead'! (Why do most Americans 'go ahead' so much?!

  • Ario on November 14, 2021

    Can I add lemon juice to the custard?

  • CHRISTINE SUMEIRE on November 21, 2021

    Le gars parle beaucoup trop vite, on ne comprend rien 👎

  • EuropeanGuy87 on November 28, 2021

    The tone going up and down made me mute the damn video…

  • westzed23 on November 29, 2021

    We have wheat allergy in our home, is there a flour substitute that we can use?
    Wondering about rice flour?

  • Mark Turney Music on November 29, 2021

    These were a huge hit at Thanksgiving dinner!

  • Caroline's Mercantile on December 4, 2021


  • Alex Shadowfax on December 4, 2021

    These are amazing! Absolutely do not overfill them lol they still tasted great but we're nowhere as beautiful and a bit harder to eat, have a great day everyone

  • Juanita Ormilon on December 12, 2021

    why does butter comes out from the dough at the second stage of adding butter

  • Martha Lucas on December 12, 2021

    Love this pastry recipe! For custard and so much more…ty ty🙏🙏🙏💥💥💥❤️👍👍👍👏👏👏

  • GreatProperties Atlanta on December 16, 2021

    Yeah you wicked sense of humor as a monk he take a wow for chastity and poverty. as a result he free up a lot of time for cooking

  • GreatProperties Atlanta on December 16, 2021

    What flour is used ? ??? Hello

  • lars strømnæss on December 25, 2021

    I am going to make these and bring them along on the second date with a beautiful lady; I mean, who can resist a man that can make these every other sunday morning?

  • TomK2602 on December 27, 2021

    I tried this with premade puff pastry out of the fridge, and for me it worked pretty well. I didn't get the same level of flakiness as I've seen in examples, but it helped me save quite some time when I wanted to make these for a larger group.

  • Colleen Schaefer on December 27, 2021

    IChef, I have contributed to at least 39 of the 1.9 million views of this video and will making these next week to fulfil a culinary of a friend and baking bucket list of my own! This is one of the first videos I ever saw of yours and one of the most satisfying on so many levels! Muchas Gracias, Chef John, y Via Con Dios!

  • Neura K on December 31, 2021

    you are a terrible chef if you dont understand the difference between custart tard and pasteis de nata. ITS NOT MADE OUT OF CUSTART ILITERATE

  • ellen dicks on January 1, 2022

    Chef John. I can’t find the description of the process – only a list of ingredients. Putting it together is the hard part.

  • ellen dicks on January 1, 2022

    Found it. Thanks

  • Sandra Oliveira on January 2, 2022

    This recepie is not even close to real Portuguese Pastel de Nata.

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