Pastel de Nata is an iconic Portuguese pastry, renowned for its crispy texture and smooth, slightly caramelized cream. Originating from Lisbon, this small tart is often sprinkled with cinnamon and enjoyed warm. Its recipe, kept secret by the monks of…
Ustensiles
Ingrédients — 10 parts
Préparation
Roll out the puff pastry into a 36 x 30 cm rectangle, then roll it up tightly to form a log.
Cut 3 cm wide slices and place them in buttered pastéis molds, pressing down to spread them out.
Prepare a syrup with sugar, water, cinnamon stick, and lemon zest, then boil it until it reaches 106°C.
Mix the flour with some of the cold milk, then add the rest of the milk and heat until it thickens.
Add the cooled syrup to the flour and milk mixture, then add the egg yolks and vanilla.
Fill the molds with the mixture, leaving a small space at the top, then bake at 250°C for 15 to 16 minutes.
Let cool slightly, sprinkle with cinnamon if desired, and serve warm.