A Magical Bite: Pastel de Nata | Pastéis de Nata recipe | How to make Portuguese custard tarts
Recipe Information
Portuguese Egg Tarts
Cultural Context
Originating from the Belém district of Lisbon, Portuguese egg tarts were created by monks in the 18th century. These delightful pastries symbolize the fusion of culinary traditions and have become a beloved snack in Portugal and beyond. Today, they are enjoyed worldwide, often found in bakeries and cafes, showcasing their rich custard filling and flaky crust.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is dairy-free and lower in saturated fat.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey adds flavor while being a natural sweetener.
milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk is lower in calories and suitable for lactose intolerance.
vanilla extract
🥗Healthier: vanilla bean
💰Cheaper: vanilla essence
Vanilla bean offers a richer flavor.
Add 350 g of flour to a bowl and then add 200 ml of water and mix well.
Add salt and mix until combined, then transfer the dough to a stand mixer.
Mix until the dough is well combined, about 5 minutes, until it stops sticking and looks smooth.
Shape the dough into a ball, cover with cling film, and let it rest for 10 minutes.
Stretch the dough using a rolling pin to create 'wings' for butter incorporation.
Add 250 g of cold butter, flatten and soften it without melting.
Roll the dough into a rectangle, fold it three times, cover with cling film, and let it rest for 10 minutes.
Repeat the rolling and folding process two more times, resting for 10 minutes each time.
After the final stretch, roll the dough as thin as possible without breaking it, then roll it up and refrigerate for at least 2 hours or overnight.
For the custard filling, mix 30 g of flour with about 50-60 ml of the 400 ml of milk to create a paste.
In a pan, add 100 ml of water, lemon peel, a cinnamon stick, and 200 g of sugar and bring to a boil for 3 minutes without stirring.
Once the milk boils, add it to the flour paste while mixing continuously.
Add the sugar syrup while mixing, then add the egg yolks and stir until the mixture cools down.
Strain the mixture to remove solid bits and let it cool completely.
Cut the chilled dough into 12 equal pieces, place each piece in a muffin tin, and flatten with your thumb.
Cover a baking tray with parchment paper and place the pastry shells in it.
Fill the pastry shells with custard to about 3/4 full.
Bake in a preheated oven at the highest temperature (300°C) for 10 minutes, then switch to top grill for a charred finish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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