Pastel De Nata

Published in Recipes

Pastel De Nata

Traditional Portuguese tart, celebrated for its crispy, flaky pastry and rich, creamy custard.

By

● Time to make: 90 Min

• Serves: 2

Pastel De Nata

Ingredients / Shopping list:

Easy way to cook Pastel De Nata

  1. In a saucepan, heat milk with cinnamon sticks and lemon zest over medium heat until just warm (do not boil).
  2. Remove from heat and let steep for 10 minutes. Strain out the solids.
  3. Roll out puff pastry on a lightly floured surface to about 3mm thickness.
  4. Line tart molds with the pastry, ensuring even thickness. Trim edges to fit the molds, leaving a slight overhang for glazing.
  5. Refrigerate for 30 minutes or until firm.
  6. In a bowl, whisk egg yolks and sugar until smooth.
  7. Gradually pour in warm milk mixture, whisking constantly to incorporate.
  8. Continue whisking until custard thickens slightly (do not overcook).
  9. Remove from heat. Mix in flour and vanilla seeds, then strain through a fine sieve.
  10. Cool over ice water or refrigerator until set.
  11. Preheat oven to 180°C (convection) or 190°C (non-convection).
  12. Line prepared tarts on baking sheets. Carefully pour custard into each tart shell, ensuring even distribution but not filling too full.
  13. Bake for 20-25 minutes until pastries are golden and slightly puffed.
  14. Remove tarts from oven and allow to cool slightly. Once cool, carefully pour any residual custard back into
    the molds.
  15. Return to oven for another 10-15 minutes to caramelize the top and set the custard.
  16. After baking, brush over a little extra butter or sugar syrup to enhance shine.

Pro version

  1. For an authentic texture, make homemade puff pastry by laminating dough layers.
  2. Add a splash of port wine to custard for depth.
  3. Use high heat (180-200°C) to replicate Lisbon's bakery texture.

Tips / Plating:

  1. Serve warm with cinnamon dusting or sugar powder.
  2. Pair with strong espresso or traditional Portuguese coffee.
  3. Store leftovers in an airtight container; reheat in oven for crispness.
portuguesepastrydessert

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