Pastel de nata(pastéis de nata)
My first post for the new year, let’s start the year with this famous portugal dessert called pastel de nata. It’s crunchy, goey, yet not very sweet but satisfies your sweet tooth. The crunchiness from the puff pastry and the cooked milk custard is the main highlight of this dish where two different textures marry each other!
Pastel de nata is popular all around the world. I tried it couple of years back and immediately knew it was easy to make at home. The caramelized custard and the flaky puff pastry is a match made made in heaven.
You will have to bake these custard tarts at the highest temperature setting on your oven. I used store-bought whole wheat puff pastry, you may use the normal puff pastry sheets (or if you have the time and willing to take that extra effort, can make the puff pastry sheets at home) why take the hassle when you get ready made puff pastry sheets?! 😉
These cute little caramelized custard tart babies will make a beautiful addition to your dessert table too, don’t forget to impress your guests with these delicious pastel de nata !😍
Ingredients:
- 20 gms All purpose Flour
- 3 Eggs (separate the yolks from the whites)
- 25 ml Whole Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Cinnamon powder
- Salt, a pinch
- 125 ml whole Milk
- Puff pastry Sheets
Sugar syrup:
- 85 ml Water
- 120 gm Sugar
Instructions:
- Measure the flour and set aside.
- Depart the egg yolks from the whites and set aside.
- In a saucepan, pour in the 125 ml milk and add in the vanilla extract and allow to heat, until almost boiling.
- In a bowl, add in the measured flour, cinnamon powder, and salt, mix using a whisk. Now gradually add in the 25 ml milk and combine without any lumps.
- Next add in the egg yolks and mix well.
- In another saucepan, add the sugar and water and allow to come to a boil or until the sugar melts into the water and forms sugar syrup.
- To the flour and milk slurry, add in the warm milk, whilst rigorously whisking (or else the eggs will get get lumpy and cooked).
- Similarly add in the sugar syrup and whisk continuously while pouring the hot syrup.
- Preheat oven at 290 deg C or the highest temperature setting on your oven.
- In a muffin pan, press the puff pastry sheets into the cavities without tearing them. Cut off the excess dough using an offset spatula.
- Dip your fingers in cold water and press the inner sides of the tarts to keep the tarts cool when pouring the custard.
- Fill the tart cups halfway through and bake them for around 10-12 minutes or until the top of the tarts get caramelized.
- Enjoy warm with a cup of coffee! ☕️
(recipe adapted from @bakingnicky)
Ps: *Try not make ahead, it’s best enjoyed right out of the oven or the same day itself.
*Pastel de nata can be frozen, make them and place the muffin pan in Tupperware containers or ziplock bags and freeze. Thaw and use them as and when required. (But know that they won’t taste the same and freshly made)
*It is best to bake them in a convection oven (if you have then please use the convection oven)
*I used whole wheat puff pastry sheets, you may use the regular (but good quality) ones too.
* I enjoyed having them slightly warm!
