Pastel de Nata (creamy pastry) is a beloved Portuguese custard tart. They are crispy, flaky pastry shells filled with creamy egg custard. This delightful treat boasts a caramelized top and is often dusted with cinnamon as is done in this recipe.
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 12
Dietary
Vegetarian
From Saturday Kitchen
This Pastel de Nata recipe has a moderate nutritional profile with a balance of carbohydrates, fats, and proteins. It contains eggs, milk, and butter, providing some nutritional benefits, but also has high sugar content.
Equipment
- Mixing bowls
- Rolling pin
- Cling film
- Saucepans
- Whisk
- Cooking thermometer (optional)
- Jug
- Non-stick muffin tin
Ingredients
For the pastry
- Plain flour: 145g
- Salt: pinch
- Unsalted butter: 100g, softened
For the custard
- Plain flour: 30g
- Full-fat milk: 300ml
- Vanilla extract: ¼ tsp
- Lemon: half, peel only, grated
- Caster sugar: 220g
- Cinnamon stick: 1
- Free-range egg yolks: 6
To serve
- Ground cinnamon: to dust (optional)
Method
Prepare the Pastry
- Mix flour, salt, and 105ml water in a bowl until it forms a dough.
- Sprinkle flour on the dough, wrap in cling film, and rest for 15 minutes.
- Roll the dough into a 25cm square on a floured surface.
- Spread a third of the butter on two-thirds of the dough, leaving a border.
- Fold the dough like a letter, rotate 90 degrees, and repeat the process.
- Roll out the dough into a 30x35cm rectangle and spread remaining butter.
- Roll into a log, trim ends, wrap in cling film, and chill for at least 3 hours or overnight.
Make the Custard
- Whisk 30g flour with 50ml milk until smooth.
- Boil remaining milk, add vanilla and lemon zest, infuse for 2 minutes.
- Combine infused milk with flour mixture.
- Make sugar syrup with caster sugar, cinnamon, and water, heating to 100C.
- Slowly add sugar syrup to milk mixture, remove cinnamon stick, and cool slightly.
- Whisk in egg yolks, strain the mixture, and set aside.
Assemble and Bake
- Preheat oven to its hottest temperature.
- Slice pastry log into 12 even pieces and place in a muffin tin.
- Press dough into tin, creating a raised lip above the pan.
- Fill each pastry three-quarters full with custard.
- Bake for 15-17 minutes until edges are golden brown.
- Use grill mode for final minutes to caramelize the top.
- Cool for 10 minutes before serving.
Nutri-score Health Check
Nutri-Score: C (Moderately healthy)
This Pastel de Nata recipe receives a Nutri-Score of C, indicating it’s moderately healthy. The score considers the following factors:
Positive aspects:
– Contains calcium and protein from milk and eggs
– Includes some fibre from flour
Negative aspects:
– High sugar content (220g caster sugar)
– High saturated fat content from butter and full-fat milk
– Relatively high calorie content
The C score suggests that while this dessert can be enjoyed in moderation, it should not be consumed frequently as part of a balanced diet. The score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- How Does Pastel de Nata Differ from Custard Tart?
Pastel de Nata uses a flaky, layered pastry with up to 64 layers, while traditional custard tarts typically use a standard shortcrust pastry.
They are baked to achieve a caramelized, scorched top, whereas traditional custard tarts are baked to a lighter, uniform colour.
Pastel de nata has a more intense caramel flavour and is usually served warm. Custard tarts often feature nutmeg and are served at room temperature. - Can I make Pastel de Nata ahead of time?
Yes, you can prepare the pastry dough and custard a day in advance. Assemble and bake just before serving for the best results. - Can I make Pastel de Nata ahead of time?
Yes, you can prepare the pastry dough and custard a day in advance. Assemble and bake just before serving for the best results. - How do I achieve the signature caramelized top?
Use your oven’s grill mode for the last few minutes of baking, watching carefully to avoid burning. - Can I use store-bought puff pastry instead?
While homemade pastry is traditional, you can use store-bought puff pastry as a time-saving alternative. - How long do Pastel de Nata stay fresh?
They’re best eaten on the day of baking but can be stored in an airtight container for up to 2 days. - Can I freeze Pastel de Nata?
It’s not recommended as freezing can affect the texture of both the custard and pastry. - What’s the ideal temperature to serve Pastel de Nata?
They’re traditionally served warm, about 10 minutes after coming out of the oven. - Can I make a gluten-free version?
Yes, you can use gluten-free flour for both the pastry and custard, but the texture may differ slightly. - How can I prevent the custard from curdling?
Ensure you temper the egg yolks by slowly adding the hot milk mixture while whisking constantly. - Can I reduce the sugar content?
You can slightly reduce the sugar, but it will affect the caramelization and overall taste of the Pastel de Nata. - What’s the origin of Pastel de Nata?
Pastel de nata originated in Lisbon, Portugal, in the 18th century, created by Catholic monks at the Jerónimos Monastery.