How to Make Pasteis de Nata at Home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a medium-sized saucepan, whisk together 1 cup of whole milk, 2/3 cup of heavy cream, 1/4 cup of granulated white sugar, and 1 1/2 tablespoons of all-purpose flour.

Set the saucepan over medium-low heat (249°F or 120°C) and whisk until the mixture thickens slightly, about 5 minutes.

In a medium-sized bowl, whisk together 3 large egg yolks, 3 tablespoons of sweetened condensed milk, and 1 teaspoon of pure vanilla extract until well combined.

Slowly pour the warm milk mixture into the egg mixture while constantly whisking to prevent the eggs from cooking.

Pour the custard back into the pot, add a large cinnamon stick, and stir for 4 minutes over medium-low heat to infuse the cinnamon flavor.

Transfer the custard to an easily pourable measuring cup, cover with plastic wrap, and refrigerate for about 2 hours until completely cooled.

For the tart, knead together 1 cup of all-purpose flour, 3/4 teaspoon of kosher salt, 1/2 teaspoon of sugar, 5 tablespoons of water, and 1/2 cup of room temperature unsalted butter in a medium-sized bowl or stand mixer for 3 to 5 minutes until a soft dough forms.

Wrap the dough in plastic wrap and chill in the fridge for about 1 hour.

Roll out the dough into a thin sheet, using a floured rolling pin or pasta machine, and fold it onto itself twice before wrapping it in plastic wrap again.

Spread half a cup of room temperature unsalted butter across the top surfaces of the rolled dough sheets.

Roll the dough tightly from the short end and place it on the second sheet of dough, rolling it again.

Slice the roll into 14 equally sized discs, about half an inch thick, and place each disc into its own tart mold or muffin tin.

Wet fingers and spread the dough from the center along the rim of the mold, aiming for a thinner base than the edges.

Pour the prepared custard into each shell, filling them to the top.

Preheat the oven to 500°F (260°C) and bake the tarts for about 10 minutes.

Switch on the broiler to 500°F (260°C) and broil for 4 to 6 minutes until the tops are golden brown and caramelized.

Remove from the oven and let cool for about 5 minutes before removing from the molds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens