Pastel de nata recipe in strawberry red

Roll up the puff pastry lengthwise to get layers in the dough.

Cut 2-2.5 cm pieces from the dough.

Spray a muffin tray with oil.

Fold the puff pastry flat and place it in the muffin tin.

Blend 6-7 strawberries until liquid.

In a pan, bring 350 ml of milk to a boil.

Add 250 grams of sugar to the boiling milk and stir well.

Add 50 grams of flour to the mixture and keep heating while stirring until the milk thickens.

Let the milk cool down a bit.

Pour some of the milk into a bowl with 4 egg yolks and mix well, ensuring the eggs don't boil.

Pour the egg mixture back into the milk while stirring continuously.

Add the blended strawberries to the mixture.

Add drops of natural dye to achieve a strawberry red color.

Pour the custard into a bowl and let it cool in the fridge covered.

Once cooled, use an ice cream spoon to pour the custard into the puff pastry tray.

Bake in the oven at 250 degrees Celsius for 15-17 minutes.

Finish the pastéis with some powdered sugar for decoration.

Decorate with a sliced strawberry.

Equipment Needed

Allergens