Pastel de Nata
Pastel de Nata is an iconic Portuguese pastry, renowned for its crispy texture and smooth, slightly caramelized cream. Originating from Lisbon, this small tart
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 the Jerónimos Monastery, was passed on to a sugar factory in the 19th century, leading to the creation of the famous Pastéis de Belém.
Time
1 h. 15 min. =
30 min. +
15 min. +
30 min.
Utensils
2 sauce pans1 thermometer1 paint brush1 whisk1 muffin mold
Ingredients for 10 parts
- 200 g. sugar
- 35 g. flour
- 135 ml. water
- 1 g. ground cinnamon
- 1 lemon
- 310 ml. semi-skimmed milk
- 1 puff pastry
- 0.5 vanilla bean
- 5 egg yolks
Steps
- 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.