How to Make Portuguese Pastéis de Nata | America’s Test Kitchen
Bryan Roof journeys as he takes a journey through Portuguese culinary tradition in Fall River, Massachusetts, beginning at Portugalia Marketplace, founded by Fernando Benevides over 35 years ago. Bryan also visits Tony and Sara Rodrigues at Barcelos Bakery, a local spot that serves more than 300 tarts a day and embodies the warmth of a traditional Portuguese cafe. After exploring these beloved local spots, Bryan recreates pastéis de nata for Toni Tipton-Martin. Learn how to achieve the signature crust and creamy custard of Portugal’s most famous tart.
Pastéis de Nata (Portugese Custard Tarts) Recipe:
Discover more recipes through the America’s Test Kitchen App:
Get exclusive access to every recipe, review, and more via our homepage:
Buy The Complete Cook’s Country TV Show Cookbook, Season 18:
Get more weeknight cooking inspiration from our newsletter Dinner Tonight:
Discover the latest recipes, tips, and tricks from Cook’s Illustrated:
Subscribe to America’s Test Kitchen:
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel:
Watch More!
In The Test Kitchen:
The Taste Test:
Techniquely With Lan Lam:
Most Popular:
Follow America’s Test Kitchen:
Instagram:
Pinterest:
TikTok:
Facebook:
Twitter:
At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.
#AmericasTestKitchen #CookingTutorial #FoodScience
When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission.
source
Love the tarts but too much trouble to bake at home
How many hours to make those 300 tarts daily? I can barely churn out 26 per hour.
Oh please get the recipe for Portuguese rolls!! Our family replaced hard rolls with these.
I fell in love with these when I visited Portugal in 2023. I went back in 2024 and I had to start each day with one (or two) of these during my two week visit. I’m heading to Lisbon in a few months and I can’t wait to make these part of my daily morning ritual again. Thanks for a great video!
What’s the difference between these and Chinese egg tarts.
A poor man’s Italian sfiordel.
I remember these well, but not in the New England way. I was a teacher for 32 years in Brooklyn. My Cantonese-American students used to bring me dantat instead of the traditional apple for the teacher. Some of them would bring me Portuguese dantat (dantat in the Macau style), which I was told were extra special. Thank you so much for this video. Pastéis de nata rule the planet in any language!
How many eggs?
Toni Tippytoe-Borefest being her usual boring self. Why does this woman get the gig? She is absolutely terrible on screen and adds absolutely nothing.
Mexican Panaderias make several Custard goodies similar: Delicious BUT not great for the Waistline!
Another recipe – Portuguese Custard Tarts (Pasteis de Nata) – Food Wishes
Bryans always has the best sense of humor. Tonis hair! My goodness it’s so beautiful and thick. I usually add some cinnamon sprinkled on the dough and scrap in vanilla seeds, Orange or lemon zest to final custard just for a little more oomph.
I love these – my brother lives in the middle of nowhere central Portugal, and the Pasteis de Nata are essential. In a tiny town, there are still 3 bakeries making these. Sadly in a lot Portugal they still use margarine in the pastry. The absolutely supreme ones are in Belem, near Lison – but up in Porto the bakeries still ring bells when the next batch of Pasteis come out of the oven.
If you don't have a Portuguese bakery nearby, see if there's an Asian bakery in your area. Hong Kong egg tarts are a product of Portuguese influence and definitely worth trying.
Born in Fall River and grew up in Swansea. Relocated 65 years ago. I remember the strong Portuguese culture and the food. I enjoyed the video.
Wow moving as an immigrant in the US to work in the textile industry is wild given that the textile industry moved shortly after to the far east due to globalisation. Luckily his dad opened this bakery and managed to do well
I have an unrelated question, why do you peel ginger Is it taste is it texture What is it?
Why didn't you put the salt in the water? That would have evenly distributed it throughout the flower.
I grew up with those egg tarts in Jersey!😅