Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

Learn easy methods to make a crispy, fast and home made Pastel de Nata with a creamy filling made with egg yolks, milk, sugar, and corn starch flour!

When we consider conventional Portuguese recipes, the well-known Pastel de Nata are often the very first thing that involves thoughts! Now you need not go away dwelling or dwell in Portugal to take pleasure in these fast and home made Portuguese custard tarts (Pastel de Nata)!

You solely want puff pastry to make the bottom of the custard tarts and easy components like egg yolks, milk, and sugar to make a creamy and flavorful filling! Then, simply bake for about quarter-hour or till they begin to flip that coloration we love!

If you are on the lookout for conventional Portuguese desserts, we recommend this Bowl with simply 3 components, this creamy eggless Sweet rice (Rice pudding), a easy Serrurese sawdust pudding) or these mild and creamy Farófias!

A LITTLE BIT OF HISTORY!

Portuguese custard tarts (Pastéis de nata) are a well-liked Portuguese specialty. It was created by monks on the Jerónimos Monastery and has licensed origin.

The unique recipe is known as Pastel de Belém, produced completely in a Lisbon manufacturing unit. This recipe is predicated on components similar to egg, milk, sugar, lemon and cinnamon.

The recipe gained a number of variations in Portugal in different nations and territories, similar to Brazil, Macau, Hong Kong, Singapore and Taiwan, being disseminated globally.

In 2011, Portuguese custard tarts (Pastel de Belém) was elected one of many 7 Wonders of Gastronomy in Portugal. In 2023, the 2 fundamental variations of the recipe topped the rating of critiques within the “pastry” part of the TasteAtlas web site.

INGREDIENTS FOR CREAM PASTEL

Here you may discover all of the components wanted to make this recipe:

Puff pastry – Frozen puff pastry. To make the bottom for the Portuguese custard tarts.
Corn starch flour – Adds creaminess to the filling.
Milk – Help make the filling.
Lemon peel and cinnamon stick – Ingredients that add additional taste to the filling.
Egg yolks – Adds coloration, taste and creaminess to the filling.
Granulated sugar – To sweeten and taste.

Below you’ll discover the right measurement of all components and the step-by-step information for this recipe.

HOW TO MAKE PASTEL DE NATA (PORTUGUESE CUSTARD TARTS)

Step 1: Place the puff pastry on a floured floor and roll out frivolously with a rolling pin.

Step 2: Roll out the pastry from one finish to the opposite and use a knife to chop small circles with roughly 3 (1 1/4 inches) centimeters thick.

Step 3: Place the slices inside the muffin tins and press the middle of the pastry with fingers till fill fully the muffin pans. Prick the underside of the pastry with a fork and put aside.

Step 4: In a small bowl, dissolve the two tablespoons of corn starch flour in a little bit milk.

Step 5: In a medium saucepan, pour the milk, lemon peel, cinnamon stick, corn starch flour dissolved in milk and the sugar. Bring to a boil over low warmth, stirring often with a wood spoon.

Step 6: When it begins to boil, take away the lemon peel and cinnamon stick (reserve each) and switch off the warmth.

Step 7: Add the egg yolks to the pan and stir continually with a wire whisk. Add the lemon zest and cinnamon stick and place the pan again over low warmth till get hold of a creamy combination, stirring often. Turn off the warmth and take away the lemon zest and cinnamon stick.

Step 8: Preheat the oven to 200ºC (400ºF).

Step 9: Pour small parts of the cream into the muffin tins lined with the puff pastry and bake for about quarter-hour or till golden brown.

Step 10: Remove the custard tarts from the oven, allow them to cool fully and sprinkle with cinnamon powder or powdered sugar.

Pastel de Nata (Portuguese Custard Tarts)

Learn easy methods to make a crispy, fast and home made Pastel de Nata with a creamy filling made with egg yolks, milk, sugar, and corn starch flour!

Servings: 12 models

Prep Time:15 m

Cook Time:25 m

Total Time:40 m

INGREDIENTS

400 grams (14 ounces) frozen puff pastry
2 tablespoons corn starch flour
450 ml (2 cups) milk
Lemon peel
1 cinnamon stick
6 egg yolks
200 grams (about 1 cup) granulated sugar

INSTRUCTIONS

Place the puff pastry on a floured floor and roll out frivolously with a rolling pin.
Roll out the pastry from one finish to the opposite and use a knife to chop small circles with roughly 3 (1 1/4 inches) centimeters thick.
Place the slices inside the muffin tins and press the middle of the pastry with fingers till fill fully the muffin pans. Prick the underside of the pastry with a fork and put aside.
In a small bowl, dissolve the two tablespoons of corn starch flour in a little bit milk.
In a medium saucepan, pour the milk, lemon peel, cinnamon stick, corn starch flour dissolved in milk and the sugar. Bring to a boil over low warmth, stirring often with a wood spoon.
When it begins to boil, take away the lemon peel and cinnamon stick (reserve each) and switch off the warmth.
Add the egg yolks to the pan and stir continually with a wire whisk. Add the lemon zest and cinnamon stick and place the pan again over low warmth till get hold of a creamy combination, stirring often. Turn off the warmth and take away the lemon zest and cinnamon stick.
Preheat the oven to 200ºC (400ºF).
Pour small parts of the cream into the muffin tins lined with the puff pastry and bake for about quarter-hour or till golden brown.
Remove the custard tarts from the oven, allow them to cool fully and sprinkle with cinnamon powder or powdered sugar.