Paleo Pastel de Nata

Indulge in a guilt-free twist on a beloved Portuguese classic with this Paleo Pastel de Nata recipe! These creamy, custard-filled tarts are nestled in a grain-free crust made from almond and coconut flours, balanced with the natural sweetness of honey and maple syrup. The dairy-free custard is rich and velvety, thanks to coconut milk and silky egg yolks, with a warming hint of cinnamon and a zesty pop of lemon. Perfectly portioned in a muffin tin for easy serving, these paleo-friendly tarts are baked until golden for a satisfying treat that's as wholesome as it is delicious. Whether you’re following a paleo lifestyle or simply looking for a healthier dessert option, this recipe delivers on flavor without compromising on indulgence.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1.5 cups almond flour
• 2 tablespoons coconut flour
• 0.25 cup ghee
• 1 large egg
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 cup coconut milk
• 0.25 cup maple syrup
• 3 tablespoons arrowroot starch
• 4 large egg yolks
• 0.5 teaspoon ground cinnamon
• 1 teaspoon lemon zest

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a mixing bowl, combine almond flour, coconut flour, melted ghee, one large egg, honey, vanilla extract, and salt until a dough forms.

Step 3

Divide the dough evenly into a 12-cup muffin tin, pressing it firmly into the bottom and up the sides to form a crust.

Step 4

Bake the crusts in the preheated oven for 10 minutes or until lightly golden. Remove and set aside while preparing the custard.

Step 5

In a saucepan over medium heat, combine coconut milk and maple syrup, whisking until steaming. Do not boil.

Step 6

In a separate bowl, whisk together the arrowroot starch and egg yolks until smooth. Gradually add a few tablespoons of the warm coconut milk mixture to the yolks to temper them.

Step 7

Slowly pour the tempered egg mixture into the saucepan with remaining coconut milk, whisking continuously until the mixture thickens, about 5-7 minutes.

Step 8

Remove the custard from heat and stir in ground cinnamon and lemon zest.

Step 9

Spoon the custard into the pre-baked crusts, filling each to just below the rim.

Step 10

Return the filled muffin tin to the oven and bake for another 15-20 minutes, or until the custard is set and the tops are lightly browned.

Step 11

Allow to cool in the tin for 10 minutes, then gently remove the tarts to cool completely on a wire rack.

Step 12

Serve warm or at room temperature, and enjoy your Paleo Pastel de Nata!

Nutrition Facts

Serving size	(737.9g)

Amount per serving	% Daily Value*
Calories	2324.4

Total Fat 156.6g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1117.5mg	0%
Sodium 793.9mg	0%
Total Carbohydrate 195.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 111.7g
Protein 51.6g	0%

Vitamin D 127.0IU	0%
Calcium 482.9mg	0%
Iron 10.0mg	0%
Potassium 504.7mg	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: 58.8%

Protein: 8.6%

Carbs: 32.6%