High Protein Pastel de Nata
Indulge guilt-free with these High Protein Pastéis de Nata, a nutritious twist on the beloved Portuguese custard tart. Featuring a velvety custard infused with vanilla whey protein isolate, skim milk, and a hint of lemon and cinnamon, this recipe delivers a satisfying blend of creamy and zesty flavors while packing a protein punch. Encased in flaky puff pastry, these delectable tarts are baked to golden, blistered perfection, offering a healthier yet equally indulgent take on the classic treat. Ready in under an hour and perfect for post-workout snacks or afternoon pick-me-ups, these high-protein pastries are where tradition meets modern nutrition.
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Recipe Information
Ingredients
- 2 sheets refrigerated puff pastry sheets
- 60 grams whey protein isolate (vanilla-flavored)
- 400 milliliters skim milk
- 100 milliliters heavy cream
- 150 grams granulated sugar
- 4 large egg yolks
- 30 grams cornstarch
- 5 milliliters vanilla extract
- 1 stick cinnamon stick
- 1 strip lemon peel
Instructions
Preheat the oven to 220°C (428°F).
Unroll the puff pastry sheets and cut out circles that fit your muffin tin. Gently press each circle into the muffin cups, ensuring the dough reaches the top of each cup.
In a small saucepan, combine the skim milk, heavy cream, cinnamon stick, and lemon peel. Heat over medium-low heat until it starts to steam, but do not let it boil.
While the milk mixture is heating, whisk together the granulated sugar and cornstarch in a medium bowl. Add in the egg yolks and vanilla extract, stirring until smooth.
Once the milk mixture is ready, remove the cinnamon stick and lemon peel, and gradually whisk the hot liquid into the egg yolk mixture to temper it.
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
Remove the saucepan from the heat and quickly whisk in the whey protein isolate until fully incorporated and smooth.
Pour the custard filling evenly into the prepared pastry cases.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and slightly blistered.
Remove the tarts from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your high-protein Pastel de Nata!
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 176.0 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 899 mg | 69% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1139 mg | 24% | |
*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.
