Introduction

Pastéis de Nata are a delicious Portuguese pastry that have captured the hearts of many around the world. These creamy custard tarts feature a perfectly flaky crust and are often dusted with cinnamon and powdered sugar. Their origin dates back to the 18th century and are closely associated with the Jerónimos Monastery in Lisbon. Now, you can recreate this iconic dessert in your own kitchen and impress your friends and family!

Detailed Ingredients with measures

Puff pastry – 250 grams
Milk – 250 ml
Heavy cream – 100 ml
Sugar – 175 grams
Egg yolks – 6
Cornstarch – 25 grams
Lemon zest – from 1 lemon
Cinnamon – 1 teaspoon

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings

Detailed Directions and Instructions

Prepare the Pastry

1. In a mixing bowl, combine flour and a pinch of salt. Gradually add cold water and mix until you achieve a soft dough.
2. Roll the dough into a large rectangle, then fold it into thirds like a letter. Repeat this process several times to create numerous layers, ensuring a flaky texture.

Make the Custard Filling

1. In a saucepan, combine milk and sugar. Heat gently until the sugar dissolves completely.
2. In a separate bowl, whisk egg yolks with cornstarch until smooth. Gradually add the warm milk mixture to the egg yolk mixture while whisking to prevent curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract.

Assemble the Tarts

1. Preheat your oven to a high temperature (around 250°C or 480°F).
2. Roll the prepared pastry into circles that fit your tart molds. Press the pastry into each mold, creating a slight rim.
3. Fill each pastry shell with the custard filling, filling them about three-quarters full.

Bake the Tarts

1. Place the molds in the preheated oven and bake for approximately 15-20 minutes or until the tops are golden and slightly charred.
2. Keep an eye on the tarts to avoid burning, as they can go from golden to overcooked quickly.

Cool and Serve

1. Remove the tarts from the oven and let them cool in the molds for a few minutes.
2. Carefully remove the tarts from the molds and transfer them to a wire rack to cool further.
3. Once cooled, sprinkle with cinnamon or powdered sugar if desired, and serve warm or at room temperature.

Notes

Pastry Tips

– Ensure that all ingredients are at room temperature for better blending and to achieve a smoother dough.

Custard Consistency

– The custard should be thick enough to hold its shape but smooth enough to pour easily into the tarts.

Oven Temperature

– A very hot oven is crucial for achieving the signature charred top of a pastel de nata.

Serving Suggestions

– These tarts can be served with a dusting of cinnamon or a drizzle of honey for added flavor.

Cook techniques

Making the Pastry

The pastry for Pasteis de Nata is a unique blend of puff pastry techniques with a rich buttery flavor. It is essential to work with chilled ingredients and to roll the dough multiple times to create the desired flaky layers.

Preparing the Custard

The custard filling should be cooked gently to prevent curdling. It is vital to whisk the egg yolks and sugar together before gradually adding the milk to ensure a smooth consistency without lumps.

Combining Ingredients

When mixing the custard ingredients, make sure to incorporate everything well before cooking. This helps to ensure that the sugar dissolves completely, leading to a smooth and creamy filling.

Baking the Tarts

Baking the tarts at a high temperature is crucial for achieving a perfectly caramelized top and a crispy shell. Make sure to preheat the oven adequately and monitor the tarts during baking to prevent overcooking.

Cooling and Serving

Allow the Pasteis de Nata to cool slightly before serving. They are best enjoyed warm, with a dusting of cinnamon or powdered sugar if desired.

FAQ

Can I use store-bought pastry dough?

Yes, using store-bought puff pastry can save time, but for authentic taste, homemade dough is recommended.

How long can I store Pasteis de Nata?

They can be stored in the refrigerator for up to 2-3 days. Reheat them in the oven for the best texture before serving.

What can I use if I don’t have egg yolks?

You may substitute with a commercial egg replacer or tofu, but the texture and flavor may differ from traditional recipes.

Can I make a larger batch of custard?

Yes, you can scale up the custard ingredients proportionally, but ensure that you have sufficient baking trays for even cooking.

Is it possible to freeze the tarts?

While baked tarts can be frozen, it is better to freeze the unbaked pastry and custard separately and then assemble and bake them fresh when desired.

Conclusion

The Pastéis de Nata is a delicious dessert that combines a rich, creamy custard filling with a flaky pastry crust. With its distinct sweet flavor and satisfying texture, this classic Portuguese treat is sure to please anyone who tries it. Whether enjoyed warm or at room temperature, these tarts are perfect for any occasion.

More recipes suggestions and combination

Chocolate Pastéis de Nata

Add a touch of chocolate to your custard mixture for a delightful twist on the traditional pastel.

Fruit Topped Pastéis de Nata

Top your tarts with fresh berries or seasonal fruits for a refreshing and colorful presentation.

Coconut Cream Pastéis de Nata

Incorporate shredded coconut into the custard for a tropical flavor that complements the pastry beautifully.

Spiced Pastéis de Nata

Experiment with spices like cinnamon or nutmeg in the custard to add warmth and depth to the flavor.

Matcha Green Tea Pastéis de Nata

Infuse the custard with matcha powder for a unique blend of flavors and a vibrant green color.