patriciaacorreiaa (el 07/02/13 a las 1:37 am)
This video bothers me so much. Pasteis de Nata are a pastry are they not? They're not a tart, at least in my experience (being Portuguese myself). And look at the "finished" ones! They're all flaky! Not thick like a tart shell.
Archi Bald (el 02/01/13 a las 11:11 am)
we're being gypped here. the ones they present in the end are store bought, i don't believe at all the ones they prepare during the video turn out looking like the tarts in the end. the pastry is fashioned differently and they don't come out of oven already torched
Francisco Archaea (el 20/12/12 a las 1:07 pm)
But Pasteís de Nata don't really use cream, so in the end he isn't all that wrong because, when you boil the milk the buttercream is formed which in portuguese means "nata". ;)
Francisco Archaea (el 20/12/12 a las 1:05 pm)
They probably were raw than, the secret for these tarts is cooking them at 350-400º Celsius which can't be achieved by many ovens. I haven't payed much attentiuon to the recipe they gave but, you probably can.
Sabiha Alibhai (el 21/11/12 a las 6:30 pm)
These two hate each other
paulo alexandre (el 28/06/12 a las 1:13 pm)
yes, belem and not porto, and its all wrong the recipe, go to portugal belem area, and ask where is the pasteis de belem, still the old fashion, ovens with 100 years old, and they still sell 40,000 a day
pedrogradex (el 18/05/12 a las 11:25 am)
This recipe is WROOONG!!!
Naidalis1 (el 22/01/12 a las 4:04 pm)
I wonder if you could use less eggs. I have tried some that taste awesome at a grocery store and at a local portuguese bakery they tatse like raw egg, yuck!
Guamx2010 (el 29/08/11 a las 2:12 pm)
I am proud to be 1/4 portugese
gentil79 (el 17/07/11 a las 9:48 am)
the title say pasteis de natta... wrong, it is NATA. also, nata is cream, not milk as John says...