Gluten-Free Pastel de Nata
Indulge in the timeless allure of Portuguese custard tarts with this mouthwatering Gluten-Free Pastel de Nata recipe, perfect for satisfying sweet cravings while catering to dietary needs. These flaky, caramelized pastries feature a gluten-free puff pastry base and a creamy custard filling infused with warm cinnamon, zesty lemon, and velvety vanilla for a harmonious flavor profile in every bite. With a golden crust and rich, silky custard, these individual Portuguese treats are ideal for dessert gatherings or afternoon indulgence. Effortlessly made in a muffin tin and baked to perfection, this recipe combines traditional craftsmanship with a modern gluten-free twist. Serve warm or at room temperature to enjoy their signature caramelized sheen and luxurious texture.
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Recipe Information
Ingredients
- 300 g Gluten-free puff pastry
- 250 ml Heavy cream
- 250 ml Whole milk
- 200 g Granulated sugar
- 30 g Cornstarch
- 1 tsp Vanilla extract
- 1 Cinnamon stick
- 6 Egg yolks
- 1 tsp Lemon zest
Instructions
Preheat the oven to 250°C (480°F) and grease a 12-cup muffin tin.
Roll out the gluten-free puff pastry to about 3mm thickness. Use a round cutter slightly larger than the muffin tin cups to cut out circles.
Press the pastry circles into the muffin tin, ensuring they reach just over the edge. Place the tin in the refrigerator while preparing the filling.
In a medium saucepan, combine heavy cream, milk, half the sugar, cinnamon stick, and lemon zest. Heat over medium heat until it begins to simmer, then remove from the heat and let it infuse for 10 minutes.
In a bowl, whisk together remaining sugar and cornstarch until well mixed.
Strain the infused milk mixture to remove cinnamon and zest, then return it to the saucepan. Slowly whisk in the cornstarch and sugar mixture.
Return the saucepan to medium heat, constantly stirring until the mixture thickens and just begins to boil. Remove from heat immediately.
In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by adding a small amount of the hot milk mixture while stirring constantly.
Once tempered, add the yolks into the saucepan with the remaining milk mixture. Return to low heat, stirring continuously until it thickens (do not boil).
Remove from heat and stir in vanilla extract. Allow the custard to cool slightly.
Remove the muffin tin from the refrigerator. Fill each pastry shell with the custard mixture, about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until the pastry is golden and the custard is set with a slight caramelization on top.
Allow tarts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 219.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 547 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
