Pastéis de Nata Recipe
Pasteis de Nata Recipe
Rated 4.3 stars by 3 users
Category
Pastry
Cuisine
Portuguese
Servings
12
Prep Time
45-60 minutes
Cook Time
20-25 minutes
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! 🥮🇵🇹👩🏻🍳
Ingredients
- - 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
Directions
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! 🤍
Recipe Video
Pasteis de Nata Questions
Pastéis de Nata, also known as Portuguese custard tarts, originated in Portugal. They are renowned for their unique combination of crispy puff pastry and a luscious cinnamon-lemon custard filling. The blend of flavors and textures, along with their distinctive appearance, has made Pastéis de Nata a beloved dessert not only in Portugal but also internationally.
The combination of cinnamon and lemon in the custard filling of Pastéis de Nata provides a delightful and aromatic flavor profile. The cinnamon adds a warm, slightly spicy note, complementing the sweet and tangy essence of lemon. This fusion of flavors elevates the taste of the custard, making it a central element in the overall deliciousness of the pastry.
While making puff pastry from scratch is an option, using store-bought puff pastry is a convenient and widely accepted practice for preparing Pastéis de Nata. Store-bought puff pastry provides a time-saving solution without compromising the taste and texture of the final product. Ensure the puff pastry is of good quality to achieve the desired crispiness and layers in the tart.
Achieving the ideal custard consistency involves dissolving the cornstarch in milk to avoid lumps and carefully simmering the mixture until it thickens to a pudding-like consistency. Gradually incorporating the egg yolk mixture and straining it through a sieve ensure a smooth and creamy custard filling. Following these steps helps achieve the signature creamy and velvety texture that characterizes Pastéis de Nata.
Yes, you can store leftover Pastéis de Nata for a short period. Place any remaining tarts in an airtight container and refrigerate for up to 2-3 days. However, it's important to note that the texture and crispiness of the pastry may change slightly upon refrigeration. To enjoy them at their best, it's recommended to consume Pastéis de Nata fresh on the day they are baked.
