Pastéis de Nata Rezept
Pasteis de Nata Recipe
4.5 Sterne von 4 Usern
Kategorie
Gebäck
Cuisine
Portuguese
Anzahl
12
Vorbereitungszeit
45-60 Minuten
Backzeit
20-25 Minuten
Savor the taste of Portugal with our "Pastéis de Nata" recipe! These creamy custard tarts, embraced by crisp puff pastry, embody Portuguese culinary artistry. Immerse yourself in the fusion of textures and the aromatic cinnamon-lemon essence, a quintessential Portuguese delight.
Our ingredients are thoughtfully chosen, respecting the authenticity of this iconic pastry. With our detailed steps, tailored for both novices and experts, you can recreate the genuine "Pastéis de Nata" experience in your kitchen.
Imagine the sweet scent of these tarts perfuming your space, reminiscent of Lisbon's charming bakeries. Follow our recipe to perfection, presenting your loved ones with a taste of Portugal. Enjoy them warm or at room temperature, lightly dusted with powdered sugar, accompanied by your preferred beverage.
Envision each bite transporting you to the lively streets of Lisbon. Let's embark on this culinary journey, embracing the allure of "Pastéis de Nata" at home. Bake, share, and relish the true essence of Portugal. Thank you for choosing our recipe! 🥮🇵🇹👩🏻🍳
Zutaten
- - 300 g puff pastry
- - 250 ml whole milk
- - 140 g sugar
- - 60 ml water
- - 20 g cornstarch
- - 4 egg yolks
- - 1.5 cinnamon sticks
- - 4 lemon peels
- - A pinch of salt
Anweisungen
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with both top and bottom heat.
Roll the puff pastry and cut it into 12 uniform pieces with about 3 cm spacing. Prepare a muffin tin with 12 cups (or use original tart molds).
Place the puff pastry pieces into the cups and press them, so the pastry lines the cups and extends upwards.
In a small pot over medium heat, simmer sugar and water for about 4 minutes until a pearly consistency is achieved. Remove the syrup from the heat and set aside.
Dissolve cornstarch in a bit of milk to avoid lumps.
Add cinnamon sticks and lemon peels to a small pot. Add the remaining milk and bring the mixture almost to a boil. Then add the dissolved cornstarch mixture and simmer while stirring constantly until a pudding-like consistency forms.
Remove the pot from heat, and gradually incorporate the prepared sugar syrup into the milk mixture while stirring continuously. Let the mixture steep for about 10 minutes, then remove the cinnamon sticks and lemon peels.
Mix the egg yolks with 2-3 tablespoons of the pudding mixture. Slowly incorporate the egg yolk mixture into the pudding.
Strain the pudding mixture through a sieve to achieve a smooth consistency.
Take the prepared muffin tin and evenly pour the pudding into the puff pastry cups, leaving some space around the edges.
Bake the tarts in the preheated oven for approximately 20-25 minutes until they turn golden brown and crispy.
Enjoy! 🤍
Rezeptvideo
Pastéis de Nata Questions
Pastéis de Nata, often referred to as Portuguese custard tarts, are a beloved pastry characterized by their flaky, crisp puff pastry shells filled with a rich, creamy custard that is subtly flavored with cinnamon and lemon. This particular recipe combines traditional elements with easy-to-follow steps, making it accessible for home bakers. The unique aspect of this recipe lies in the balance of flavors achieved by combining the citrusy brightness from the lemon peels with the warm spice of cinnamon, delivering an authentic taste reminiscent of those served in Lisbon's famous pastelerias. The use of whole milk and eggs provides a luscious texture, making each bite a heavenly experience.
Achieving a perfectly flaky and crispy pastry crust for your Pastéis de Nata starts with selecting high-quality puff pastry. It's crucial to handle the dough gently and keep it cold to prevent melting the layers of butter within the pastry. When rolling out the puff pastry, aim for even thickness to ensure consistent baking. Moreover, pressing the pastry into the muffin tin should create a solid base that holds the creamy filling while allowing for expansion during baking. Baking at a high temperature, as recommended in this recipe (200 degrees Celsius), will help develop that all-important crispy outer shell. Finally, allowing the tarts to cool slightly before serving will help maintain their crispness.
Absolutely! While the traditional custard filling is delightfully flavored with lemon and cinnamon, there is plenty of room for innovation. You can add vanilla extract or scrape fresh vanilla bean into the mixture to enhance the sweetness. For a more exotic twist, consider incorporating cardamom or nutmeg. If you prefer a richer flavor, a splash of dark rum can deepen the profile of the custard. Just be cautious not to overwhelm the classic taste; small tweaks can yield delightful results. Regardless of the adjustments, it's essential to maintain the custard's creamy texture, so ensure that any additional ingredients blend seamlessly with the original recipe.
Pastéis de Nata are best served warm or at room temperature, allowing the rich custard filling to shine through. To enhance your tasting experience, consider dusting the tarts with powdered sugar or a sprinkle of cinnamon before serving. Pairing them with a hot beverage, like a strong cup of espresso or a rich Portuguese coffee, can complement the pastries beautifully. For a special touch, serve them with a dollop of whipped cream on the side or alongside fresh seasonal fruits, such as berries, which can provide a contrasting tartness. These tarts are perfect as a delightful dessert after a meal or enjoyed leisurely during afternoon tea.
Homemade Pastéis de Nata can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, consider refrigerating them, where they will last for about a week. However, it's important to note that refrigeration may affect the texture of the pastry, so for optimal results, enjoying them fresh out of the oven is highly recommended. If you need to reheat your tarts, the best method is to use an oven. Preheat the oven to around 180 degrees Celsius (350 degrees Fahrenheit), and warm the tarts for about 10 minutes, or until they are heated through and regain some crispness. Avoid using a microwave, as it can make the pastry soggy and lose its delightful texture.
