Low Fat Pastel de Nata
Indulge in the classic charm of Portuguese custard tarts with a lightened twist—our Low Fat Pastel de Nata is a guilt-free way to satisfy your sweet tooth. These creamy, golden treats feature a delicate phyllo pastry shell, baked until crisp, and filled with a silky custard infused with the warm flavors of vanilla, lemon zest, and a touch of cinnamon. By using skim milk, a modest amount of sugar, and only a hint of cooking spray, this healthier version of the beloved dessert retains all the luscious decadence of the original without the extra calories. Perfect for a delightful snack or elegant dessert, these low-fat custard tarts come together in under an hour and are best enjoyed fresh from the oven with a sprinkle of spice on top. Whether you're counting calories or simply seeking a lighter treat, this recipe is a must-try for any Pastel de Nata lover!
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Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 1 for greasing Cooking spray
- 500 ml Skim milk
- 20 g Cornstarch
- 50 g Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 4 large Egg yolks
- 1 tsp Cinnamon powder
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray.
Lay the phyllo pastry sheets flat and cover with a damp kitchen towel to prevent them from drying out.
Working with one sheet at a time, spray a light coat of cooking spray on the sheet and fold it in half. Fit it into a muffin tin cup, pressing gently. Repeat with remaining sheets until you have filled 12 cups; keep the unused sheets covered until ready to use.
To make the custard, mix the cornstarch with a little bit of the skim milk to create a slurry. Set aside.
In a medium saucepan, combine the remaining skim milk, granulated sugar, vanilla extract, and lemon zest. Heat over medium-low heat until it just begins to simmer.
Whisk the egg yolks in a bowl, then slowly add the hot milk mixture to the yolks, whisking constantly to avoid cooking the eggs.
Return the mixture to the saucepan over low heat and add the cornstarch slurry.
Cook the custard mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and let it cool slightly.
Spoon the custard evenly into the prepared phyllo-lined muffin cups.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and the custard is set with a slight jiggle in the center.
Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Sprinkle with cinnamon powder on top before serving.
Nutrition Facts
Calories |
87 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 6.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 79 mg | 2% | |
*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.
