Introduction:
Pastel de Nata, a beloved Portuguese dessert, is known for its delicate, flaky pastry and creamy custard filling, lightly caramelized on top. Originating from Lisbon’s famous pastry shops, this iconic treat combines a rich egg custard with a buttery, crisp pastry, resulting in a dessert that is perfect for any occasion. Often enjoyed with a sprinkle of cinnamon or powdered sugar, it is a staple of Portuguese cuisine.
Ingredients:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 tbsp butter (for greasing the tin)
- 1 cup whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 cinnamon stick
- 1 strip lemon peel (optional)
- 5 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions:
- Prepare the pastry:
Roll out the puff pastry to a 12x12-inch square. Roll the pastry tightly into a log, then cut it into 12 equal pieces. Using your fingers, press each piece of dough into the bottom and sides of a greased muffin tin, shaping it into small cups. Chill the pastry in the refrigerator for at least 1 hour to firm up. - Make the custard filling:
In a saucepan, combine the milk, heavy cream, cinnamon stick, and lemon peel. Heat over medium heat until the mixture just begins to simmer, then remove from heat and discard the cinnamon and lemon peel. - Mix the egg yolks and sugar:
In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk mixture into the egg yolk mixture, whisking continuously to avoid curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Stir in the vanilla extract and let the custard cool slightly. - Assemble the tarts:
Preheat the oven to 475°F (245°C). Pour the custard into the chilled pastry cups, filling each about three-quarters full. Bake the tarts for 12-15 minutes, or until the tops are golden and caramelized, with a few dark spots forming on the custard. - Cool and serve:
Allow the Pastel de Nata to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar or cinnamon before serving, if desired.
Health Notes:
- Pastel de Nata is rich in calories, fat, and sugar due to the use of puff pastry, cream, and egg yolks. It is a delicious treat to be enjoyed in moderation, especially for those watching their cholesterol or calorie intake.
Serving Suggestions:
- Serve these tarts warm or at room temperature, dusted with powdered sugar or a sprinkle of cinnamon. They pair perfectly with a strong espresso or tea, making them an ideal dessert or snack.
Tips:
- Puff pastry: Ensure the puff pastry is well-chilled before baking to achieve maximum flakiness.
- Preventing lumps in the custard: Stir constantly while cooking the custard to prevent it from curdling or forming lumps. If lumps do form, you can strain the custard before pouring it into the pastry cups.
- Caramelization: For a signature caramelized top, bake at a high temperature and keep an eye on the tarts in the final minutes to avoid burning.
