Pastel de Nata Recipe – A Delightful Portuguese Treat for Any Time
Short introduction
Pastel de Nata, or Portuguese custard tart, is a delightful pastry that has captured the hearts (and taste buds) of many around the world. This sweet treat features a flaky crust filled with creamy custard that is caramelized to perfection. Originating from the Belém district of Lisbon, these tarts are often enjoyed for dessert or as a sweet snack with coffee or tea.
Why you’ll love it
You’ll love Pastel de Nata for many reasons. First, they offer a wonderful combination of textures: the crispy, flaky pastry pairs beautifully with the smooth custard filling. Secondly, they are surprisingly easy to make at home, allowing you to enjoy fresh, warm tarts right from your oven. Additionally, the tarts can be customized to your taste, making them a versatile dessert option. Finally, sharing these treats brings joy to friends and family, making gatherings a little sweeter.
Ingredients
To make Pastel de Nata, you will need the following ingredients:
- 1 sheet frozen puff pastry, thawed
- Flour for dusting
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 1/4 cups whole milk
- 1 cinnamon stick
- Peel from 1 lemon
- 6 large egg yolks
- Ground cinnamon and powdered sugar for dusting (optional)
Substitutions & key variations
If you don’t have all the ingredients on hand, there are a few substitutions you can consider:
- Instead of puff pastry, you can use pie crust, though the texture will be different.
- For an alternative sweetener, you can try using honey or maple syrup in place of granulated sugar.
- If you’re dairy-free, almond or coconut milk can be used, but it may alter the flavor slightly.
Some variations to consider are adding a splash of vanilla extract to the custard for additional flavor or serving the tarts with fresh fruit topping.
Step-by-step
Step 1: Prepare the Puff Pastry
Roll out the puff pastry on a lightly floured surface into a thin rectangle. Next, roll it up tightly from one short end to the other. Slice into 12 equal pieces.
Step 2: Shape the Pastry
Place each piece into a muffin tin cup, cut side down, and press the dough into the base and up the sides of the cups with your thumbs. This forms the shell for your custard filling.
Step 3: Make the Custard Base
In a saucepan, whisk together the sugar, flour, and a small amount of the milk to form a smooth paste. Add the rest of the milk, the cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly until it just starts to simmer and thicken.
Step 4: Steep the Mixture
Remove from heat and let the mixture steep for 10 minutes. This allows the flavors to meld together.
Step 5: Combine with Egg Yolks
In a separate bowl, whisk the egg yolks. Remove the lemon peel and cinnamon stick from the milk mixture and slowly whisk the warm milk into the egg yolks.
Step 6: Strain the Custard
Strain the custard through a fine mesh sieve to ensure a smooth filling. Let it cool slightly.
Step 7: Preheat the Oven
Preheat the oven to 500°F or as high as your oven safely goes to achieve that perfect bake.
Step 8: Fill the Pastry Cups
Pour the custard into the prepared pastry cups, filling each about 3/4 full.
Step 9: Bake
Bake for 12 to 15 minutes, or until the custard puffs and the tops begin to blister and brown. Keep an eye on them to avoid burning.
Step 10: Cool before Serving
Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack.
Success tips
- Ensure your oven is preheated to the right temperature to get that crispy texture.
- Avoid overfilling the pastry cups to prevent spilling during baking.
- Don’t rush the steeping process for the milk mixture; it enhances the flavor.
- Common mistakes include not rolling the pastry thin enough and not whisking the custard mixture thoroughly.
How to serve
Serve Pastel de Nata warm or at room temperature. You can dust them with ground cinnamon and powdered sugar for an extra touch of sweetness. Pair them with a robust coffee or a cup of tea for the ultimate enjoyment.
Storage & reheating
If you have leftovers, store the Pastel de Nata in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. Avoid microwaving, as it can make the pastry soggy.
Frequently Asked Questions
1. Can I make Pastel de Nata ahead of time?
Yes, you can prepare the pastry and custard in advance and assemble before baking, or bake them ahead and reheat later.
2. What if I can’t find puff pastry?
You can use store-bought pie crust as an alternative, though the texture will not be the same.
3. How do I know when they are done?
They are done when the tops are blistered and browned, and the custard has puffed up.
4. Can I freeze Pastel de Nata?
Yes, you can freeze the unbaked tarts. Just thaw and bake when you’re ready to enjoy.
5. What do I serve with them?
They pair beautifully with coffee, tea, or even a glass of dessert wine.
Nutrition notes / equivalents (optional)
Each Pastel de Nata typically contains around 200-250 calories depending on the size and the amount of sugar used. They are a sweeter indulgence, so enjoy them in moderation.
Conclusion
Making Pastel de Nata at home can be a rewarding experience that fills your kitchen with delicious aromas. This Portuguese classic is perfect for sharing with loved ones or enjoying on your own. Don’t hesitate to try this recipe and bring a taste of Portugal into your home!
Links to related recipes
Pastel de Nata
Ingredients
For the Pastry
- 1 sheet frozen puff pastry, thawed
- Flour for dusting
For the Custard
- ¾ cup granulated sugar Can substitute with honey or maple syrup.
- ⅓ cup all-purpose flour
- 1 ¼ cups whole milk Almond or coconut milk can be used for dairy-free version.
- 1 cinnamon stick
- 1 peel from lemon
- 6 large egg yolks
- Ground cinnamon and powdered sugar for dusting (optional)
Instructions
Preparation
- Roll out the puff pastry on a lightly floured surface into a thin rectangle.
- Roll it up tightly from one short end to the other and slice into 12 equal pieces.
- Place each piece into a muffin tin cup, cut side down, and press the dough into the base and up the sides of the cups.
Making the Custard
- In a saucepan, whisk together the sugar, flour, and a small amount of the milk to form a smooth paste.
- Add the rest of the milk, the cinnamon stick, and lemon peel. Cook over medium heat, whisking constantly until it just starts to simmer and thicken.
- Remove from heat and let the mixture steep for 10 minutes.
- In a separate bowl, whisk the egg yolks.
- Remove the lemon peel and cinnamon stick from the milk mixture and slowly whisk the warm milk into the egg yolks.
- Strain the custard through a fine mesh sieve to ensure a smooth filling.
Baking
- Preheat the oven to 500°F or as high as your oven safely goes.
- Pour the custard into the prepared pastry cups, filling each about 3/4 full.
- Bake for 12 to 15 minutes, or until the custard puffs and the tops begin to blister and brown.
- Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack.