Go Back
Pastel De Nata

Pastel de Nata

Preparation:30 minutes
Baking:15 minutes
Under grill2 minutes
Total:47 minutes
Servings: 10
Tools you'll need:
  • 1 Muffin tin see suggested equipment
I am a big fan of all things custard and these Portuguese Pastel de Nata specialities from Lisbon are just perfect and fairly simple to recreate too.

INGREDIENTS LIST
 

For the custard

  • 180 ml milk
  • 120 ml double or heavy cream
  • 1/2 of an unwaxed lemon (rind)
  • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
  • 1 stick cinnamon
  • 20 g butter
  • 3 medium egg yolks
  • 80 g caster sugar
  • 2 tbsp cornflour (cornstarch)
  • 1 pinch fine sea salt

For the caramel syrup

  • 80 g caster sugar
  • 40 ml water

For the pastry

  • 275 g readymade puff pastry

Preparation
 

  • Custard: Place the milk, cream, lemon rind, cinnamon stick and butter into a sauce pan and heat until almost boiling.
  • In a large bowl, whisk the egg yolks, sugar, salt and cornflour together to form a paste.
  • Pour the warm milk mixture over the flour paste and then sieve the whole mixture back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Remove from the heat and cover the surface with heat resistant clingfilm to cool.
  • Pastry shells: There are two methods for making pastry shells. The traditional way which I use is to roll the pastry sheet into a log about 2.5 cm thick. Then cut 10 x 1.5 cm slices. Place a piece into a greased muffin tin and wet your fingers with cold water. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins.
  • The second method that can be used is to cut out 10 discs from the pre-rolled pastry. Work the discs into the tins with your fingers as with the first method.
  • Heat oven to 200°C fan / 425°F / Gas 7.
  • Baking: Once all the pastry shells are ready to fill with the custard mix and place in the middle of the oven for 15 minutes.
  • Caramel syrup: Put 80 g granulated sugar in a heavy pan and stir over medium heat for 5 mins until you have a light caramel. Take the pan off the heat and carefully pour in 40 ml water. Return the pan to low heat until the sugar has melted again into syrup.
  • After 15 mins, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 2 mins until they begin to caramelise. Remove from the oven and brush with a little of the caramel.
  • Let the tarts cool slightly in the moulds before turning out onto a cooling rack.
insta
KEYWORDS pastel de Nata, portugal, tart recipes

www.thegourmetlarder.com