Comments on: portuguese egg tarts – pastéis de nata http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/?utm_source=rss&utm_medium=rss&utm_campaign=portuguese-egg-tarts-pasteis-de-nata Wed, 08 Feb 2012 16:55:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Roberto http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2621 Roberto Tue, 22 Jun 2010 22:09:28 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2621 http://charquinho.weblog.com.pt/arquivo/pastel%20de%20nata.JPG Everybody! These are the real "Pasteis de Nata"! All the way from Lisbon's finest bakeries: http://farm3.static.flickr.com/2226/1618434646_d328ad5ecd.jpg http://farm3.static.flickr.com/2217/1618526438_3f0c198683.jpg http://farm3.static.flickr.com/2251/2007415513_f2e740e1d9.jpg http://www.algarvebuzz.com/images/Pasties_de_Nata_custard_1.jpg http://webnews.textalk.com/upload/article/bild/5/260179/pastel_de_nata_5_s.jpg http://imaginacaoativa.files.wordpress.com/2009/05/pastel1.jpg - It's absolutely impossible to reproduce "pasteis de nata" if haven't tasted them for real. The cream and expecially the pastry are hardcore cooking. - The pastry is unique in the world. Portuguese pastry dough it's not like any, be it french or whatever. The layers are very very fin, like a hair, and after baking it's the more crispy food you can get in your mouth. Basically the pastry kind of disolves itself in your mouth. It's hardcore baking, beside the fact that you would need the sensitivity of the flavour you could only acquire by living for a good while in Portugal. I tried it, and I quit. Rather get a plain and I also get to go to finest beach, drink amazing wines and eat the beast sea food I've tried so far until you blow. Nice beer to! They also like soccer a lot, it can be fun to catch up some sports celebrations! http://charquinho.weblog.com.pt/arquivo/pastel%20de%20nata.JPG

Everybody!

These are the real “Pasteis de Nata”! All the way from Lisbon’s finest bakeries:

http://farm3.static.flickr.com/2226/1618434646_d328ad5ecd.jpg

http://farm3.static.flickr.com/2217/1618526438_3f0c198683.jpg

http://farm3.static.flickr.com/2251/2007415513_f2e740e1d9.jpg

http://www.algarvebuzz.com/images/Pasties_de_Nata_custard_1.jpg

http://webnews.textalk.com/upload/article/bild/5/260179/pastel_de_nata_5_s.jpg

http://imaginacaoativa.files.wordpress.com/2009/05/pastel1.jpg

- It’s absolutely impossible to reproduce “pasteis de nata” if haven’t tasted them for real. The cream and expecially the pastry are hardcore cooking.

- The pastry is unique in the world. Portuguese pastry dough it’s not like any, be it french or whatever. The layers are very very fin, like a hair, and after baking it’s the more crispy food you can get in your mouth. Basically the pastry kind of disolves itself in your mouth.

It’s hardcore baking, beside the fact that you would need the sensitivity of the flavour you could only acquire by living for a good while in Portugal.

I tried it, and I quit. Rather get a plain and I also get to go to finest beach, drink amazing wines and eat the beast sea food I’ve tried so far until you blow. Nice beer to!

They also like soccer a lot, it can be fun to catch up some sports celebrations!

]]> By: Roberto http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2620 Roberto Tue, 22 Jun 2010 21:52:15 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2620 2 day max! is safe. But 1 day max (say 24 hours) to keep it real. In Portugal, bakeries store (exhibit) them under warm lamps to keep them warm, not much just enough to keep the dough's grease (it's butter used in the process) shining and to keep it crispy. By the end of the day the "pastel de nata" start losing the crispy and the cream harder. It's daily-baked, just like 70% of Portuguese Bakery. The finest indeed. Just wonderfull. 2 day max! is safe. But 1 day max (say 24 hours) to keep it real.

In Portugal, bakeries store (exhibit) them under warm lamps to keep them warm, not much just enough to keep the dough’s grease (it’s butter used in the process) shining and to keep it crispy. By the end of the day the “pastel de nata” start losing the crispy and the cream harder.

It’s daily-baked, just like 70% of Portuguese Bakery. The finest indeed. Just wonderfull.

]]> By: Liliana http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2598 Liliana Sun, 06 Jun 2010 12:13:32 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2598 Hello ladies:) Just one question...which is the best way to store the pasteis? How long can they last outside of the fridge? I live in Montreal and my husband is from Portugal...so I often buy portuguese pastries. What I have notice in all of the bakeries is that they leave the pasteis de nata outside without refrigeration. How long is it safe to keep them outside? Hello ladies:) Just one question…which is the best way to store the pasteis? How long can they last outside of the fridge? I live in Montreal and my husband is from Portugal…so I often buy portuguese pastries. What I have notice in all of the bakeries is that they leave the pasteis de nata outside without refrigeration. How long is it safe to keep them outside?

]]> By: smiles http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2579 smiles Sat, 15 May 2010 15:29:25 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2579 Pete's taking cooking burnt dishes to a whole new level. Pete’s taking cooking burnt dishes to a whole new level.

]]> By: brenda sing http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2578 brenda sing Sat, 15 May 2010 15:17:40 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2578 this can also be seen in the picture that it is overcooked. This can be seen from the burnt sides. This meant that after eating, u will develop severe health problems. Thus, this is inedible. this can also be seen in the picture that it is overcooked. This can be seen from the burnt sides. This meant that after eating, u will develop severe health problems. Thus, this is inedible.

]]> By: Jenny http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2577 Jenny Sat, 15 May 2010 15:11:09 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2577 my comments also supported yours. since all of us think that this thing looked quite inedible, i guess we'll have a bad stomachache if we ate this. so yea, you'll have to work on it. my comments also supported yours. since all of us think that this thing looked quite inedible, i guess we’ll have a bad stomachache if we ate this. so yea, you’ll have to work on it.

]]> By: brenda sing http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2576 brenda sing Sat, 15 May 2010 15:07:03 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2576 This is realiable as it can also be seen in Enim's comments which shows that the tarts does not taste good. Since Erim's comments supports my comments, my commets proves that my shit will become watery after eating it. This is realiable as it can also be seen in Enim’s comments which shows that the tarts does not taste good. Since Erim’s comments supports my comments, my commets proves that my shit will become watery after eating it.

]]> By: Jenny http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2575 Jenny Sat, 15 May 2010 15:03:09 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2575 pete doesn't understand lao sai! it means stools. not trying to be harsh but im just stating the truth. don't be offended but if you want a slightly burnt yolk like the real portuguese tarts, you should use fresh yolks instead of baking it till it became burnt. pete doesn’t understand lao sai! it means stools. not trying to be harsh but im just stating the truth. don’t be offended but if you want a slightly burnt yolk like the real portuguese tarts, you should use fresh yolks instead of baking it till it became burnt.

]]> By: brenda sing http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2574 brenda sing Sat, 15 May 2010 15:01:00 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2574 This meant that the the tart taste like unimaginable sh*t thus leading to the negative impacts of lao sai. This meant that the the tart taste like unimaginable sh*t thus leading to the negative impacts of lao sai.

]]> By: Jenny http://www.peterandrewryan.com/baking/2008/06/portuguese-egg-tarts-pasteis-de-nata/#comment-2573 Jenny Sat, 15 May 2010 14:57:08 +0000 http://www.peterandrewryan.com/baking/?p=25#comment-2573 yes i definitely agree to a large extent!!!!! This can be seen from the tart's burnt, black sides. yes i definitely agree to a large extent!!!!! This can be seen from the tart’s burnt, black sides.

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