Low Fat Pastel de Nata

Indulge in the classic flavors of Portuguese pastry with a wholesome twist in this Low Fat Pastel de Nata recipe. Perfectly crispy phyllo pastry cradles a luscious, creamy custard made with skim milk, a hint of lemon zest, and warm vanilla. A light dusting of cinnamon adds the final touch to these bite-sized delights, offering all the comfort of the traditional dessert with significantly fewer calories and fat. This recipe is quick to prepare, taking just 30 minutes of prep and 20 minutes of bake time, so you can enjoy an impressive, guilt-free treat without spending hours in the kitchen. Whether served as a light dessert or a sweet snack, these healthier custard tarts are sure to win hearts!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 6 sheets Phyllo pastry sheets
• 1 for greasing Cooking spray
• 500 ml Skim milk
• 20 g Cornstarch
• 50 g Granulated sugar
• 1 tsp Vanilla extract
• 1 tsp Lemon zest
• 4 large Egg yolks
• 1 tsp Cinnamon powder

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray.

Step 2

Lay the phyllo pastry sheets flat and cover with a damp kitchen towel to prevent them from drying out.

Step 3

Working with one sheet at a time, spray a light coat of cooking spray on the sheet and fold it in half. Fit it into a muffin tin cup, pressing gently. Repeat with remaining sheets until you have filled 12 cups; keep the unused sheets covered until ready to use.

Step 4

To make the custard, mix the cornstarch with a little bit of the skim milk to create a slurry. Set aside.

Step 5

In a medium saucepan, combine the remaining skim milk, granulated sugar, vanilla extract, and lemon zest. Heat over medium-low heat until it just begins to simmer.

Step 6

Whisk the egg yolks in a bowl, then slowly add the hot milk mixture to the yolks, whisking constantly to avoid cooking the eggs.

Step 7

Return the mixture to the saucepan over low heat and add the cornstarch slurry.

Step 8

Cook the custard mixture, stirring constantly, until it thickens enough to coat the back of a spoon.

Step 9

Remove from heat and let it cool slightly.

Step 10

Spoon the custard evenly into the prepared phyllo-lined muffin cups.

Step 11

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and the custard is set with a slight jiggle in the center.

Step 12

Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Step 13

Sprinkle with cinnamon powder on top before serving.

Nutrition Facts

Serving size	(764.7g)

Amount per serving	% Daily Value*
Calories	984.4

Total Fat 18.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 753.5mg	0%
Sodium 816.4mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 1.9g	0%
Total Sugars 77.0g
Protein 34.7g	0%

Vitamin D 300.1IU	0%
Calcium 804.4mg	0%
Iron 2.1mg	0%
Potassium 962.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.4%

Protein: 14.3%

Carbs: 68.3%