Pastel de Nata
Experience a taste of Portugal with these irresistible Pastéis de Nata, the iconic Portuguese custard tarts that strike the perfect balance between creamy, caramelized filling and flaky, golden puff pastry. Featuring a rich custard made with heavy cream, egg yolks, and a hint of zesty lemon peel, these tarts are delicately spiced with vanilla and cinnamon for an indulgent flavor profile. This recipe brings the authentic charm of traditional bakeries straight to your kitchen, with a luscious custard that bakes to a slight jiggle and beautifully caramelized tops. Quick to prepare in just 30 minutes and oven-ready with minimal effort, these pastries make an elegant dessert or snack that’s best enjoyed warm with a dusting of cinnamon. Perfect for impressing guests or satisfying cravings, Pastéis de Nata are a timeless treat that promise to delight.
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Ingredients
- 1 package puff pastry
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1 teaspoon cinnamon
- 1 strip lemon peel
Directions
Step 1
Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
Step 2
Roll out the puff pastry on a floured surface to smooth out any creases. Cut the pastry into 12 even squares, and press one square into each muffin cup, ensuring the pastry comes up the sides of each cup.
Step 3
In a medium saucepan, combine the heavy cream, milk, sugar, flour, and lemon peel. Heat the mixture over medium heat, whisking continuously until it begins to simmer and thicken. Do not let it boil.
Step 4
Remove the saucepan from the heat and discard the lemon peel. Stir in the vanilla extract, and allow the mixture to cool slightly.
Step 5
Whisk the egg yolks in a bowl until smooth, then gradually whisk them into the cooled cream mixture until well combined and smooth.
Step 6
Pour the custard evenly into the prepared pastry-lined muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the custard is set with a slight jiggle in the center. The tops should have some brown spots forming.
Step 8
Remove the tin from the oven and allow the tarts to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Step 9
Once cooled, sprinkle with cinnamon and enjoy the pastel de nata either warm or at room temperature.
Nutrition Facts
| Serving size | (1133.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3902.4 |
| Total Fat 239.0g | 0% |
| Saturated Fat 138.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1376.3mg | 0% |
| Sodium 1463.4mg | 0% |
| Total Carbohydrate 376.6g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 213.7g | |
| Protein 50.6g | 0% |
| Vitamin D 217.2IU | 0% |
| Calcium 548.4mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 795.1mg | 0% |
Source of Calories