Pastéis de Nata: Portuguese for ‘delicious’
- Nut free
Medium, ready to eat in 45 minutes
It was my Portuguese friend who taught me how to make this classic sweet treat – thanks, Beatriz! Topped with a dusting of powdered sugar and ground cinnamon, these golden tarts are as beautiful as they are delicious. Beatriz and I usually enjoy them warm with a steaming cup of tea or coffee.
Ingredients
- 1 sheet of puff pastry
- 500ml whole milk
- 150g granulated sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 6 large egg yolks
- 25g all-purpose flour
- Powdered sugar and ground cinnamon, for dusting
Method
- Preheat your oven to 220°C (425°F).
- Roll out the puff pastry sheet slightly on a floured surface and cut it into 12 equal squares. Press each square into the cups of a muffin tin, forming a pastry shell.
- In a saucepan, heat the milk, granulated sugar, cinnamon stick, and lemon zest over medium heat until it begins to simmer. Remove the cinnamon stick.
- In a separate bowl, whisk together the egg yolks and flour until smooth.
- Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the custard mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency.
- Spoon the custard into the prepared pastry shells, filling each one almost to the top.
- Bake the pastéis de nata in the preheated oven for about 15 minutes or until the pastry is golden and the custard is lightly browned and set.
- Remove the pastries from the oven and let them cool slightly in the muffin tin before transferring them to a wire rack to cool completely.
- Before serving, dust the pastéis de nata with a mixture of powdered sugar and ground cinnamon for a beautiful finish.
- Enjoy these delectable Portuguese custard tarts with a cup of coffee or tea.
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Pastéis de Nata: Portuguese for ‘delicious’
It was my Portuguese friend who taught me how to make this classic sweet treat – thanks, Beatriz! Topped with a dusting of powdered sugar and ground cinnamon, these golden tarts are as beautiful as they are delicious. Beatriz and I usually enjoy them warm with a steaming cup of tea or coffee.
- Nut free
Medium, ready to eat in 45 minutes
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