Vida Recetas Editorial
The pastel de nata, also known as pastel de Belém, is a gem of Portuguese pastry that has conquered palates worldwide. This delicious pastel combines a crispy, flaky puff pastry base with a creamy custard filling, scented with vanilla and topped with a characteristic caramelized touch. Its origins date back to the 18th century, when monks at the Jerónimos Monastery in Lisbon created this recipe to make use of the egg yolks left over from starching their habits. Today, it is a symbol of Portuguese gastronomy and a must-have in any pastry shop.
This homemade version, with medium difficulty, is perfect for those who want to recreate the experience without leaving home. The key lies in the puff pastry, which is rolled and cut into a spiral to achieve that unique texture, and in baking at high temperature, which caramelizes the sugar on the surface. Ideal for a special snack, an elegant dessert, or to surprise dessert lovers. You can adapt it with sprinkled cinnamon or even a touch of lemon in the custard.
Prep
60 min
Servings
12
Preheat your oven to 475°F (245°C) and generously grease a muffin tin with butter or cooking spray.
Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle. Roll it up tightly like a jelly roll, then cut it into 12 even slices.
Flatten each pastry slice with the palm of your hand and use your fingers to press them into the muffin tin, covering the base and sides evenly to form pastry shells.
In a saucepan, heat the milk and half of the granulated sugar over medium heat until it's warm but not boiling. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the remaining sugar, flour, vanilla extract, and egg yolks until smooth.
Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly to combine.
Pour the custard mixture into each pastry shell, filling them about 2/3 full.
Bake in the preheated oven for about 15-20 minutes or until the tarts are golden brown and the custard is set.
Remove the tarts from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Optionally, dust the Pastel de Nata with ground cinnamon before serving.
Enjoy your homemade Pastel de Nata warm or at room temperature, and savor the rich, creamy goodness of Portugal's famous custard tarts!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
