http://leitesculinaria.com/10330/recipes-portuguese-cream-custard-tarts.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/10330/recipes-portuguese-cream-custard-tarts.html#comment-34290 David Leite Mon, 02 May 2011 13:00:00 +0000 http://leitesculinaria.com/wordpress/?p=10330#comment-34290 Hi, Dan. they are, indeed, both the same desert. I just included both as different ways of getting there. Hi, Dan. they are, indeed, both the same desert. I just included both as different ways of getting there.

]]> http://leitesculinaria.com/10330/recipes-portuguese-cream-custard-tarts.html#comment-34287 dan Mon, 02 May 2011 10:21:00 +0000 http://leitesculinaria.com/wordpress/?p=10330#comment-34287 hi david, can I know how this is different from your pastéis de nata recipe? technically aren't pastéis de nata and portugese cream starts supposed to be the same? thanks. hi david, can I know how this is different from your pastéis de nata recipe? technically aren’t pastéis de nata and portugese cream starts supposed to be the same? thanks.

]]> http://leitesculinaria.com/10330/recipes-portuguese-cream-custard-tarts.html#comment-4417 David Leite Sun, 17 Jan 2010 16:42:38 +0000 http://leitesculinaria.com/wordpress/?p=10330#comment-4417 In that case, Lina, may I direct your attention to this recipe for <a href="http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html" rel="nofollow">pastéis de nata</a>, which uses a homemade pastry. In that case, Lina, may I direct your attention to this recipe for pastéis de nata, which uses a homemade pastry.

]]> http://leitesculinaria.com/10330/recipes-portuguese-cream-custard-tarts.html#comment-4406 Lina da Mata Sun, 17 Jan 2010 13:59:16 +0000 http://leitesculinaria.com/wordpress/?p=10330#comment-4406 Yes, David, BUT what makes these pastries be more than "just another cream tart" IS the laminated dough. What can compare to biting into the crackling layers of that nearly impossible to duplicate buttery shell filled with that rich baked custard? Yes, David, BUT what makes these pastries be more than “just another cream tart” IS the laminated dough. What can compare to biting into the crackling layers of that nearly impossible to duplicate buttery shell filled with that rich baked custard?

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