This is NOT the David Leite recipe but if you don't want to literally make your own puff pastry and use a lot of ingredients, this recipe is for you. I made this after eating the originals in Lisbon and while they are nowhere close to the originals, and why would they be when I don't churn out 10,000 a day, they were excellent never the less. I did add 1 1/2 tsp vanilla and a cinnamon stick to the custard. I also heated the cream to dissolve the sugar. I took off a star because the recipe was missing these ingredients and instructions. The instructions are 100% necessary to achieve good results. With these improvements, I am rating the recipe 5 starts in my own files and will definitely make again as they are super easy.
Pasteis de Nata are a classic Portuguese dessert and so yummy, sprinkled with a little cinnamon. I am looking forward to making these this weekend and sharing my comments.
Hello from Portugal!!! Its so nice to see some Portuguese receipes being posted!!These custard tarts are just lovely, but even better served warm with cinnamon sprinkled over top, just like the chef below commented. I've already tried out your receipe and it turned out just lovely, absolutly DILICIOUSSSSSSSSS!!!!!!!!
Hello from Portugal,,the land and origin of these custard tarts. They are over one hundred years old and are the best kept secret in portugal. The original pasteis de nata are from Belem in Lisbon, all others are a copy which by the way the original pastery is made of phylo. This recipe looks good and l will try it. If anyone has the opertunity to have the original, l and thousands recomend them. Be prepared to wait in line for the hot custards and also to go off your diet because they are unrisitable. By the way, you eat them warm served with cinnamon. Enjoy!!
I agree with Chef #606274--this is from Leite's Culinaria and is Mr. Leite's recipe. (I have Ms. Avila's cookbook, and it's clear that this is original on Mr. Leite's part.) It's such a shame that this site allows for this kind plagiarism. I've seen it before, too. Visit Leite's Culinaria www.leitesculinaria for original recipes.
great egg tarts! tastes just like the ones at the malaysian bakeries back home , only better because I made it.hehe. Thank you for the recipe!
This recipe is from David Leite's website. The only difference is the first sentence in the introduction. At a minimum, there should be an acknowledgement to him. His recipe is here: www.leitesculinaria.com
I tried this recipe out twice and I loved it. It is also great dusted with cinnamon after being cooked. Thanks for a fabulous addition to my recipe collection!
Slight correction on the origin of these delicious tarts. The egg tarts at yum cha are CHINESE and completely different in taste and texture. Natas originated in Portugal, not in MACAO, the formerly Portuguese territory in China.