How to Make Pastéis de Nata AKA Portuguese Custard Tarts | Cupcake Jemma
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.
Start by preparing the pastry in a mixing bowl with a dough hook attached.
Add 290 g of plain flour and 1/4 teaspoon of salt to the bowl.
Pour in 210 mL of water and mix for a couple of minutes until it forms a sticky dough.
Once the dough pulls away from the sides of the bowl, scrape it out onto a floured surface.
Shape the dough into a square and wrap it in cling film, letting it rest for 10-15 minutes.
After resting, roll the dough out on a floured surface into a 16x16 inch square.
Dust off excess flour with a brush, then spread 240 g of soft unsalted butter over 2/3 of the pastry.
Fold the unbuttered third over the middle third, then fold the buttered third over the top.
Turn the folded dough 90 degrees and roll it out again into a 16x16 inch square, repeating the buttering and folding process.
For the final roll, shape the dough into an 18x21 inch rectangle, buttering the entire surface this time.
Roll the dough tightly into a sausage shape, trim the ends, and cut it in half to make two portions.
Wrap each half in cling film and refrigerate for at least 2 hours or overnight.
To make the custard, whisk together 40 g of plain flour and 60 mL of whole milk in a bowl until smooth and set aside.
In a saucepan, combine 240 g of caster sugar, 165 mL of water, and a cinnamon stick, heating over low heat until it reaches 100°C.
Simultaneously, bring another small pan of milk to a boil, then remove it from heat.
Once the sugar syrup reaches 100°C, remove the cinnamon stick and pour the syrup into the flour and milk mixture while whisking continuously.
Stir for 10-15 minutes until the mixture cools down to warm, then whisk in 6 large egg yolks.
Pour the custard mixture through a sieve into a jug to remove any lumps and cover with cling film.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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