High Protein Pastel de Nata
Indulge in the creamy decadence of a beloved Portuguese classic with a modern twist—High Protein Pastel de Nata. This guilt-free dessert delivers all the iconic flavors and flaky textures of traditional custard tarts while amping up the nutritional benefits for a protein-packed treat. Made with velvety vanilla whey protein, skim milk, and egg yolks infused with hints of cinnamon and lemon, these tarts strike the perfect balance between rich and wholesome. The crisp puff pastry provides a buttery, golden shell that cradles the luscious, thick custard filling, caramelized to perfection with a signature blistered top. Quick to prepare and irresistibly good, these protein-boosted tarts are perfect for fitness enthusiasts or anyone seeking a healthier indulgence. Serve them warm or cool as an elegant snack or refreshing post-workout reward.
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Ingredients
- 2 sheets refrigerated puff pastry sheets
- 60 grams whey protein isolate (vanilla-flavored)
- 400 milliliters skim milk
- 100 milliliters heavy cream
- 150 grams granulated sugar
- 4 large egg yolks
- 30 grams cornstarch
- 5 milliliters vanilla extract
- 1 stick cinnamon stick
- 1 strip lemon peel
Directions
Step 1
Preheat the oven to 220°C (428°F).
Step 2
Unroll the puff pastry sheets and cut out circles that fit your muffin tin. Gently press each circle into the muffin cups, ensuring the dough reaches the top of each cup.
Step 3
In a small saucepan, combine the skim milk, heavy cream, cinnamon stick, and lemon peel. Heat over medium-low heat until it starts to steam, but do not let it boil.
Step 4
While the milk mixture is heating, whisk together the granulated sugar and cornstarch in a medium bowl. Add in the egg yolks and vanilla extract, stirring until smooth.
Step 5
Once the milk mixture is ready, remove the cinnamon stick and lemon peel, and gradually whisk the hot liquid into the egg yolk mixture to temper it.
Step 6
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
Step 7
Remove the saucepan from the heat and quickly whisk in the whey protein isolate until fully incorporated and smooth.
Step 8
Pour the custard filling evenly into the prepared pastry cases.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and slightly blistered.
Step 10
Remove the tarts from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Serve warm or at room temperature. Enjoy your high-protein Pastel de Nata!
Nutrition Facts
| Serving size | (948.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2023.9 |
| Total Fat 80.9g | 0% |
| Saturated Fat 40.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 860.4mg | 0% |
| Sodium 639.1mg | 0% |
| Total Carbohydrate 238.0g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 176.0g | |
| Protein 81.2g | 0% |
| Vitamin D 254.7IU | 0% |
| Calcium 898.6mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 1138.8mg | 0% |
Source of Calories