Low Sodium Pastel de Nata

Indulge in the creamy decadence of Low Sodium Pastel de Nata, a lighter spin on Portugal’s beloved custard tart. This recipe preserves the luscious, velvety custard and crisp puff pastry shell of the original, while focusing on a reduced sodium profile to make it a heart-healthier option. Infused with aromatic hints of lemon peel, vanilla, and a touch of cinnamon, each tart is perfectly balanced between sweetness and spice, creating a delicate dessert that melts in your mouth. Easy to make in just under an hour, these golden-browned tarts are an irresistible treat, perfect for enjoying slightly warm or at room temperature. Whether dusted with cinnamon or served plain, they are a must-try for any dessert lover seeking a refined, yet accessible, low sodium treat.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 250 g Puff pastry
• 500 ml Whole milk
• 100 ml Heavy cream
• 150 g Sugar
• 6 large Egg yolks
• 1 tsp Vanilla extract
• 1 Lemon peel
• 1 Cinnamon stick
• 30 g Cornstarch
• 50 ml Water

Directions

Step 1

Preheat your oven to 250°C (482°F).

Step 2

Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.

Step 3

Cut the pastry into 12 equal squares and fit them into a standard muffin tin, pressing down gently to line the cups.

Step 4

In a saucepan, combine the whole milk, heavy cream, lemon peel, and cinnamon stick. Heat on medium until small bubbles form around the edges, then remove from heat and let it infuse for 10 minutes.

Step 5

In a bowl, whisk the egg yolks, sugar, and vanilla extract together until pale.

Step 6

Mix the cornstarch and water in a small bowl until smooth.

Step 7

Remove the lemon peel and cinnamon stick from the infused milk mixture. Gradually whisk the milk mixture into the egg yolks in a thin stream.

Step 8

Return the mixture to the saucepan, add the cornstarch slurry, and cook over medium heat, stirring constantly until thickened (about 5-7 minutes).

Step 9

Pour the custard into the prepared pastry cups evenly, filling each to about 3/4 full.

Step 10

Bake in the preheated oven for 14-16 minutes or until the tops are browned and the custard slightly caramelized.

Step 11

Allow the tarts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 12

Serve the Pastel de Nata slightly warm or at room temperature, optionally dusted with a little cinnamon.

Nutrition Facts

Serving size	(1211.2g)

Amount per serving	% Daily Value*
Calories	3110.9

Total Fat 174.3g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1268.9mg	0%
Sodium 1254.9mg	0%
Total Carbohydrate 322.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 176.3g
Protein 52.5g	0%

Vitamin D 336.7IU	0%
Calcium 871.0mg	0%
Iron 10.5mg	0%
Potassium 1131.6mg	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: 51.1%

Protein: 6.8%

Carbs: 42.0%