So bloody good to see these done right! Once got to see how they make them in Lisbon- these looks as good as!

As a Portuguese citizen, I couldn't feel more proud to see your enthusiasm and joy making our amazing "Pastéis de Nata"....as well as the bliss you clearly express when you taste them. Viva Portugal 🇵🇹

"...much easier than you think" "To start with, we're gonna make the pastry" ... Jemma, you severely overestimate my abilities :P

Hello. Portuguese fan, here. I loved your approach to Pastel de Nata. Is one of my favorite sweets of all time, and a real winner at family events! I would like to give a small tip, when boiling the milk, try to use lemon peel instead of vanilla! It's just a tip, if you like lemon flavor like I do, just try it, trust me! I love your videos, and I've learned lots of things with you. I'm a huge fan! Obrigada 😘

I just made these and everyone loves them! Thank you so much Jemma! I've always loved pasteis de nata but I never thought I could make them at home from scratch.

I'm Portuguese and I can say I've seen my fair share of people trying to bake these and I've got to say yours are the best I've seen so far! Thank you for that!!!!

I didn't know this recipe, thank you so much to share it Jemma, I will try it! I hope I'm not the only one who loves hard work recipes :D

that crispy sound OMG!!!😍

I'm portuguese and I approve this video! Glad you like our pastéis so much ;D

I made these last week and everyone loves it. It was tiring though but the tiring work was worth it. Now I’m off to make a new batch again!

Thanks so much for sharing this @CupcakeJemma! Just came back from our trip to Lisbon and absolutely fell in love with these tarts. I'm so excited to make these!

You have the best explanation and recipe out of all videos out there, I lost your video and searched for 30 min to find you again. With all the the videos out there, yours is the most authentic! You make it from scratch! All others use store bought low quality puff pastry. You are the best!

This recipe was amazing! Thank you so much for the step-by-step instructions. Everything was easy to follow and the results were fantastic: a superb flaky dough and a delicious custard!! Thank you!!!

I tried your recipe. First the written recipe here missed the egg yolks but I watched the video so I used 6 yolks. 8 minutes isn't enough time for regular cupcake sizes, it's 18 minutes on 550 F and I broiled it for 3 more min more for the nice look that I wanted. I also used lemon peel with the cinnamon syrup. Came out very very nice ... Thank you

this is the best recipe i've tried so far. the pastry is really crisp and it doesn't need lots of fold or resting. thank you! x

Thank you Gemma. It’s now 20 living abroad in a remote part of the world and deeply missing my pastéis de nata with the morning coffee. Que saudades! Your recipe is spot on! Believe me, I tried others and yours is the perfect one. Thank you so much

I'm from Portugal, and this is one of my favourites pastries ever! I'm really happy you did this video I will definitely try it, and I thought it would be way more hard than it's!! 😘😘

I'm so excited to make these!Whenever I go to Portugal to visit family, custard tarts are one of the things that I look forward to most and so far I haven't been able to find a really good recipe for them-but these look amazing😁

I have been making this recipe for years. I’ve studied it it with literally printed out notes from Leite Lol it brings me joy the way you explain in such an easy and efficient way. Thank you. The best pastel de nata on KZfaq

the BEST version of recipes for this unbelievably yummy treat

Thank you Jemma! Love from Portugal! ❤

I just made these and oh my goodness, they might be some of the best pastries I have ever had. I have never made puff pastry from scratch, but it turned out fantastic on the first try. The only thing is I didn't quite get the browning on the custard, and I left it in the oven for as long as possible before the puff pastry started to brown too much for comfort. Anyways, good thing there are two batches in this recipe, because my boyfriend just ate 8 of them. Thank you for introducing me to so many nifty techniques, I adore you and your channel. Keep up the good work!

Portuguese here... They're always be my favourites. Thanks for putting this on YT. ☺️

Bravo! Ate this a couple days ago and cant get over it, definitely the best tarts in my life.

You Made every portuguese proud

I'm Portuguese and I love Pasteis de Nata 😘

was watching this with my heart in my hands...being Portuguese, and given my mother could bake these, I come across so many videos claiming to make Pastéis de Nata, only to fail miserably. Even though some of the ingredients are not spot on, and the traditional ones look a bit different i do have to congratulate you for your recipe. remains one of my favourite baking channels 💜👏🏻👏🏻👏🏻

I could tell you nailed the pastry just by the crispy sound when you bit onto it 🤤 spot on!

I like the way she explain everything! very detail and informative! but this looks require a lot lot of effort! I will try it anyway! 💙🙈 love from Indonesia

Yaaaaaas! Finally a wonderful Pastel de Nata recipe! Thank you Jemma! 💙

I looooove these! My Vavó (Grandma in Portuguese) makes them every time we go to her house, I can't wait to try to make them!

This video put a smile on my face :) love from Portugal

Portuguese here, very impressed! Loved it when you went "Now it is......pretty much the same that it was 10 mins ago!" haha

just made these today and followed your recipe exactly, they turned out sooooo good!!! the video was great! it was my first time making puffed pastry and you made it look a lot less daunting! this is one of my husband's favourite desserts and he gives this 2 thumbs up!!!

Thanks so much for making this video! I usually like following written directions better, but this video simplified the process a lot since I knew what the dough was supposed to look like after each step. The only thing I did differently was temper the egg yolks before adding them to the rest of the ingredients. I added a little big of the hot mixture to the eggs a few times, whisking the whole time. This brought up the temp of the eggs and I didn't have to wait as long for the hot mixture to cool down.

omg it's what I miss the most from my country :) they're delicious and I'm so happy you made a video about them

Made these last night and they came out perfect. Definitely need to cook closer to 15-18 minutes. I also added a few raspberries in a few of the pasteries. Saw that little trick in London at a wonderful place called Cafe De Nata.

I have always, always wanted to try making these! Cannot wait to try this weekend!

OMG can't believe! I'm Portuguese and I follow your channel a long long time ago. And such a nice surprise that you made these. Gotta love them, they are the best! ❤

you don't have to stand there for 10 minutes to cool it down, you can put it in an ice bath (placing the bowl on top of ice water) cheers!!! love you jemma xx

Lovely! Great to see our favourite pastry well done. Note: Traditionally we add lemon peel (not vanilla), give it a try! ;-)

Thank you so much for sharing this Jemma! I am going to make these for a friend who misses Portugal. This is going to make them so happy.

The best little pastry on the planet. Lovely presentation. Just for a minute or three...thought I might be able to do this!!!! Bravo.

For some reason, KFC Singapore sells this. I mean I ain't hating I just struggle to find the connection between fried chicken and Portuguese egg tarts.

HI, i am from Portugal from the town where this Pasteis de Natas are made, they make this the original recipe for centuries, U did great job :) but just a small detail here if u don't mind :) . All the recipes from Pasteis de Nata all over Portugal and abroad are just a tinny sample what the original ones are :) No one is aware the real recipes, not even the workers are aware :) The traditional recipe belongs to the family they keep it in a REAL SAFE for generations, it's a very well-kept secret . Many people already try to buy the original recipe, but no SUCCESS AT ALL :) Thank you for posting this video, yes they are awesome, you must have them hot 🔥, but no icing sugar for me :)

OMG so Happy! Love pasteis de nata. They were my childhood treat. Thank you Gemma for making this video.

I made them and they are FANTASTIC, thank you Jemma

So many comments here... so here are some tips from a Portuguese. - Jemma did a very original recipe mostly used all over Portugal (the ones from Belém is a well kept secret) and the two main 'originalities' featured are the use of s syrup instead of raw sugar and milk (not cream='nata'). Despite their name, the 'pastéis' don't have any cream (may be the Belém ones have) and in this they differ from ths ones made in Honk-Kong and Macau and many recipes on the web which are more like a British custard and have cream. - the only difference I've noticed is that in Portugal the milk is infused with the cinnamon and lemon peal instead, than the flour dissolved in some of th milk is added and the entire thing is cooked on the stove until it thickens. Than the syrup is added to it exactly as she did and after cooling the entire pot the yolks are added. - if you want to make a puff pastry with less water and thus more easy to handle you can but you might need some extra folding and for hot regions (I live in Brazil) my tip is to grate frozen butter in small floccules over the pastry instead of soft butter.

Congratulations, really nice recipe! Love from Portugal! XD

I absolutely LOVE Pasteis, their so good. I decided to have a go at making a batch, and currently the pastry in the fridge setting, and tomorrow will be the day I make the custard for the pastry and hopefully eat them!!!

Oh my! Jemma - you're the best!! I'm so making these this weekend!! Had about 200 of Natas in Lisbon and have been taking trips from NY to Montreal to buy dozens of them!! TY so much!!

I'm giving this a go! 2020 is the year to try super complicated recipes

Kudos from Portugal. Well made, look delicious!

Ive been looking for a recipe for these all day.. I love them

This is one of the few recipes I've seen that looks right and actually looks like it will work. Nice.

I was in lisbon and went out of my way to go to Belem to get the real "orginal" Pastéis de Belem from the one place that sells them, said to be what Pastéis de Nata are based on. (but they cant call it that because of copyright etc) The Belem ones did noooot disappoint. Way better than any Pastéis I had in lisbon.

Love It! kisses from Brasil!!! 🇧🇷🇧🇷🇧🇷

Oh god that crunch sounds amaaaaazing!

Thank you so much! I was craving it and I finish making them today, everybody raved about them. Sooo good! Cheers from Montreal, Canada!

yey love from Portugal!

YASSS where's the Portuguese squad at?

I tried them only one time, when I went to Portugal 7 years ago. They are sooo delicious and now I know how to make them! It would be very challenging for me, but who know... they might turn out very good. Thank you!

Finally a good recipe of pasteis de Belem!!!Thanks, Jemma!🥰

I say this in complete awe of and appreciation for your dedication and skill, Jemma -- but I think this recipe could only be more complicated if it called for flying to the moon to gather stardust in a hollow unicorn horn! That said, they look absolutely incredible, and I loved watching the video :-)

my mouth got watery when she took a bite... that was a beautiful sound. #CRUNCH

yes this is the first hand original recipe . Thanks for taking effort and producing such a wonderful video

This was my first time making any sort of pastry and they turned out great! Loved this recipe

I ate these glutenfree i.e. without pie dough in Lisbon and Cascais every day. It was the best part of my vacation foodwise.

Currently making these now and haven't burned down the house yet... 🙌

Thanks so much Jemma for breaking these down. I've been wanting to make them recently because I haven't had one since I moved back to Newfoundland from Toronto and they are my fave. This recipe looks beautiful and I will definitely be trying them. Love all your vids!

I'm Portuguese and love this recipe thank you Jemma can't wait to give it a try 😍😍

Hi Jemma: For the custard, do I use 50 mL milk or 60 mL milk? Love the video.

Watch recipe carefully as the 6 egg yolks are not in the custard ingredient list - they look amazing!

I love it! I tried making it for the first time it turns out really good!!!

You are simply amazing pastry 👩‍🍳 Chef. Thank you so much. 👏👏👏😀🙏

Hello! How are you? After baking, i just have questions: 1. If there are left overs, how can i keep the pieces to keep them fresh and crispy? 2. How many days I can store them to maintain freshness and crispy? Thank you

I made these once but with pre-made pastry and they were delicious! I think I'm ready to try the home made pastry now ! :D

hi i'm portuguese and i've got to tell you that you reinvented perfectly our honored recepie, and when i was a kid i loved to eat the cream with a coffee spoon and leave the pasta to my mom, i'm just sharing because it's so good and fun for kids to eat like this and i just want to say that everybody should try this because it's sooooo good seriuosly.

I went to Lisbon last year and I ate one almost everyday. These are delicious 😍

Jemma if you ever come to Lisbon let us know so we can eat some pasteis de nata together :3 Haha ~ Love from Portugal x

the written recipe is missing eggs.

Wow I made this today and it turned out amazing. I was scared the pastry would fail but turned out fantastic. I’m going to make this again and again in the future. Thanks for sharing Jemma!

My favorite desert. Tried these once on Madeira and it is the best thing I've ever eaten, can't believe I have an opportunity to try it again in Portugal

Hi Jemma, they look fantastic, but I noticed the egg yolks are missing from your custard ingredients.... but excellent job... bet they taste amazing. 😋

Pastéis de Belem ❤️

I looove this recipe, they come out so delicious!!! Thanks for sharing with us 😍

Hi Jemma, I love your videos and the instructions are very clear and precise. It is definitely more difficult than it seems especially the pastry making! Thanks for sharing 😘

The egg yolks are omitted in the recipe in the description. And did Jemma say 60 ml milk to 40g flour... description says 50!

please can you make cake pops out of the off cuts/trimmings from your cakes!

I made the Pasteis Nata I love this recipe.. thanks Nicky!

Absolutely brilliant. Where we lived previously, there was a Portuguese bakery that made a decent version of this. It was the wife's favorite - but now we've moved house and can't get them anymore. I guess I'll just have to surprise her with some home-made. Thanks so much. Terrific video!

Who else are old viewers of this channel?

Hi, How much milk do you bring to the boil. I didn't hear you say an amount ?

I just tried these today. They came out great!😊i used ready to roll original pastry

Thank you for this tutorial! I'm making these for my husband for Father's day. The dough is resting in the fridge now and I'm so excited to bake them tomorrow. the recipe was very easy. The most difficult part for me was converting the measurements. The preparation process took, maybe, 30 minutes.

please can you use both metric and imperial conversions in your videos? I love your chanel and I have made your caramel popcorn and it is amazing, now I dont have to pay so much money for such a small quantity, bcoz I can just make my own.

This does not look easy at all but my family is obsessed with those pastries and we have to drive an hour to Newark to get them so i feel like it is my duty to make them

Greetings from South Africa.🌸 Today was my first time making Pastéis de Nata. I had so much fun making the pastry and the egg filling. My husband was upset because it only makes 24... He wanted more!! ☺☺ Thanks CupcakeJemma for the recipe. Love your channel 💕

What an excellent teacher! Thank you very much for sharing.

I need to know how much milk you put in the sauce pan to boil while the sugar water pan was coming up to 100 degrees C. Thanks!