Pastel de Nata
also known simply as "Nata" or "Portuguese Custard Tart," is a beloved and iconic Portuguese pastry. These delectable tarts consist of flaky, buttery pastry shells filled with a rich and creamy custard. Pastel de Nata is known for its slightly crispy, caramelized top and its smooth, sweet, and eggy custard interior. These tarts are a staple in Portuguese bakeries and are enjoyed around the world.
Ingredients:
For the Pastry:
- - 1 sheet of puff pastry (store-bought or homemade)
- - Butter or non-stick cooking spray for greasing the muffin tin
For the Custard Filling:
- - 2 cups whole milk
- - 1 cinnamon stick
- - Zest of one lemon
- - 6 large egg yolks
- - 1/2 cup granulated sugar
- - 2 tablespoons all-purpose flour
- - 2 tablespoons cornstarch
- - 1 teaspoon vanilla extract
For Caramelizing the Tops:
- - Granulated sugar
- - A kitchen torch or broiler
Instructions:
Preparing the Custard Filling:
1. In a saucepan, combine the whole milk, cinnamon stick, and lemon zest. Heat the mixture over medium heat until it begins to simmer. Remove it from the heat, cover, and let it steep for about 15-20 minutes to infuse the flavors. Remove the cinnamon stick and lemon zest.
2. In a mixing bowl, whisk together the egg yolks, granulated sugar, all-purpose flour, cornstarch, and vanilla extract until well combined and smooth.
3. Slowly pour the warm milk into the egg mixture while whisking continuously. This is called "tempering" and helps prevent the eggs from scrambling.
4. Once the milk and egg mixture are combined, return the mixture to the saucepan.
5. Cook the mixture over low to medium heat, stirring constantly with a wooden spoon, until it thickens and becomes a custard. This usually takes about 5-7 minutes. Remove it from heat and set aside to cool.
Preparing the Pastry Shells:
6. Preheat your oven to 475°F (245°C).
7. Grease a muffin tin generously with butter or non-stick cooking spray.
8. Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Roll it up tightly, like a jelly roll.
9. Slice the rolled puff pastry into 12 even rounds, about 1/2-inch (1 cm) thick.
10. Place each pastry round into the greased muffin tin, and using your fingers, press down the center and push the dough outward to line the sides and bottom of each muffin cup, creating a pastry shell.
Assembling and Baking:
11. Fill each pastry shell with the cooled custard mixture, filling them almost to the top.
12. Sprinkle a small amount of granulated sugar on top of each tart.
13. Place the muffin tin in the preheated oven and bake for about 12-15 minutes or until the tarts have puffed up, and the tops are caramelized and golden brown. You can also use a kitchen torch to caramelize the tops if needed.
Cooling and Serving:
14. Allow the Pastel de Nata to cool slightly in the muffin tin before transferring them to a wire rack to cool completely.
15. Serve your Pastel de Nata at room temperature. They are best enjoyed fresh on the day they are made but can be stored in an airtight container for a day or two.
Pastel de Nata is a delightful Portuguese pastry that's perfect for breakfast, dessert, or a sweet snack. #calories The combination of flaky pastry and creamy custard with a caramelized top is sure to satisfy your sweet cravings.
