I am obsessed with pastel de nata (a.k.a. pasteis de nata, or Portuguese custard tarts). On my last trip to Lisbon I ate so many of these crunchy/creamy pies I vowed to learn how to make them for myself. After a few tries, this is my version of Portuguese pastel de nada.

The What: 
  • 1 cup sugar
  • 3/4 cup water
  • 1 long strips lemon peel
  • 2 cinnamon stick
  • 1 tablespoons cornstarch
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 5 egg yolks
  • 1 teaspoon vanilla paste
  • 1 box puff pastry
The How: 

Preheat oven to 250 Celsius (450 Fahrenheit)

Place the sugar, water, lemon peel, and cinnamon sticks in a pot and bring to a boil on medium heat. Boil until it becomes a syrup (i.e. transparent). Set aside, and allow to cool slightly.

In another pot, off the heat at first, place the starch, flour, half the milk and whisk until it forms a paste. Once it is smooth, whisk the rest of the milk in. Place the pot on medium heat and whisk continuously until the texture thickens (it will look like a gloppy mess, that’s what you want).

Remove the gloppy mess from the heat and add the syrup in three stages, whisking between each time. Be careful at first, it has a tendency to splash. Remove the lemon peel and cinnamon sticks and discard them.

Roll out the puff pastry with a rolling pin. Roll the dough up into a cylinder. Cut 1/4 inch (6-7 mm) slice. Roll slices with a rolling pin to form a flat circle.

Place the slices on a muffin tray and using your fingers, mold them to the muffin tins until they reach the top of the rim and cover the bottom as well.

Now that the filling has cooled slightly, add the yolks and vanilla pate and whisk continuously until silky smooth and custardy. Empty the custard into a measuring cup, this make it easier to pour into the muffin tins. Fill the muffin tin until the rim with the custard mixture. Bake 20-25 minutes, they should be golden brown on top. Let them cool slightly before you try to remove them. Let them cool completely on a wire rack.

 

 

New recipe

New recipe

I am obsessed with pastel de nata (a.k.a. pasteis de nata, or Portuguese custard tarts). On my last trip to Lisbon I ate so many of these crunchy/creamy pies I vowed to learn how to make them for myself. After a few tries, this is my version of Portuguese pastel de nada.

Ingredients

  • 1 cup sugar
  • 3/4 cup water
  • 1 long strips lemon peel
  • 2 cinnamon stick
  • 1 tablespoons cornstarch
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 5 egg yolks
  • 1 teaspoon vanilla paste
  • 1 box puff pastry

Instructions

  1. Preheat oven to 250 Celsius (450 Fahrenheit)
  2. Place the sugar, water, lemon peel, and cinnamon sticks in a pot and bring to a boil on medium heat. Boil until it becomes a syrup (i.e. transparent). Set aside, and allow to cool slightly.
  3. In another pot, off the heat at first, place the starch, flour, half the milk and whisk until it forms a paste. Once it is smooth, whisk the rest of the milk in. Place the pot on medium heat and whisk continuously until the texture thickens (it will look like a gloppy mess, that's what you want).
  4. Remove the gloppy mess from the heat and add the syrup in three stages, whisking between each time. Be careful at first, it has a tendency to splash.
  5. Remove the lemon peel and cinnamon sticks and discard them.
  6. Roll out the puff pastry with a rolling pin.
  7. Roll the dough up into a cylinder. Cut 1/4 inch (6-7 mm) slice. Roll slices with a rolling pin to form a flat circle.
  8. Place the slices on a muffin tray and using your fingers, mold them to the muffin tins until they reach the top of the rim and cover the bottom as well.
  9. Now that the filling has cooled slightly, add the yolks and vanilla pate and whisk continuously until silky smooth and custardy. Empty the custard into a measuring cup, this make it easier to pour into the muffin tins.
  10. Fill the muffin tin until the rim with the custard mixture.
  11. Bake 20-25 minutes, they should be golden brown on top. Let them cool slightly before you try to remove them. Let them cool completely on a wire rack.
http://www.foodosopher.com/pastel/