Pastel de Nata
Portugal's legendary custard tarts – flaky, crispy puff pastry filled with a rich, caramelized egg custard.
- 35 min
- 173 kcal / serving
- medium
- vegetarian
- Protein
- 2.7 g
- Fat
- 7.7 g
- Carbs
- 23 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 1 sheet puff pastry (ready-rolled, rectangular)
- 250 ml milk
- 3 pc egg yolks (medium)
- 150 g sugar
- 20 g cornstarch
- 1 piece lemon peel & 1 pc cinnamon stick
Method
- Roll the puff pastry sheet tightly from the short side into a log, cut into 12 slices (approx. 2 cm thick), and press them flat into the cups of a 12-cup muffin tin.
- In a pot, whisk the milk, sugar, cornstarch, lemon peel, and cinnamon stick together, bringing it to a boil while stirring constantly until thickened.
- Remove from heat, discard the cinnamon stick and lemon peel, and let the mixture cool down for a brief moment.
- Whisk the egg yolks vigorously and quickly into the warm milk mixture until completely smooth.
- Pour the custard evenly into the prepared pastry shells (do not overfill to allow expanding).
- Bake at very high oven temperatures (240-250 °C) for 10-12 minutes until the pastry is crisp and the custard surface shows characteristic dark blisters.
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