Pastéis de Nata | Portuguese Custard Tarts|

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor with natural essence.

Combine 1 whole egg and 2 egg yolks in a bowl.

Add 45 grams of sugar to the egg mixture and combine quickly.

Add 1 teaspoon of ground ginger and a pinch of cinnamon to the egg mixture.

In a saucepan, heat 75 mls of milk with a cinnamon stick for 3-5 minutes.

Add 150 mls of heavy cream to the egg mixture to prevent splitting.

Remove the cinnamon stick from the milk and slowly drizzle the milk into the egg mixture while combining.

Grease the baking tin with butter.

Roll out the fillo pastry and line the greased baking tin, pressing it into the corners.

Preheat the oven to 250°C (482°F).

Fill the pastry cases halfway with the custard mixture.

Bake in the preheated oven for about 20 minutes, checking at 15 minutes for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens