Low Sodium Pastel de Nata
Indulge in the creamy, flaky goodness of these *Low Sodium Pastéis de Nata*, a heart-friendly twist on the classic Portuguese custard tarts. This recipe combines the silky richness of egg yolk custard with a subtly aromatic infusion of lemon peel and cinnamon, all nestled in crisp, golden puff pastry. With reduced sodium content, these delicate tarts are a guilt-free treat that delivers all the authentic flavor without compromise. Perfectly caramelized tops and a hint of vanilla make them a show-stopping dessert that’s easy to prepare in just over an hour. Serve them slightly warm or at room temperature, and elevate your baking skills with this healthier take on a beloved classic!
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Recipe Information
Ingredients
- 250 g Puff pastry
- 500 ml Whole milk
- 100 ml Heavy cream
- 150 g Sugar
- 6 large Egg yolks
- 1 tsp Vanilla extract
- 1 Lemon peel
- 1 Cinnamon stick
- 30 g Cornstarch
- 50 ml Water
Instructions
Preheat your oven to 250°C (482°F).
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
Cut the pastry into 12 equal squares and fit them into a standard muffin tin, pressing down gently to line the cups.
In a saucepan, combine the whole milk, heavy cream, lemon peel, and cinnamon stick. Heat on medium until small bubbles form around the edges, then remove from heat and let it infuse for 10 minutes.
In a bowl, whisk the egg yolks, sugar, and vanilla extract together until pale.
Mix the cornstarch and water in a small bowl until smooth.
Remove the lemon peel and cinnamon stick from the infused milk mixture. Gradually whisk the milk mixture into the egg yolks in a thin stream.
Return the mixture to the saucepan, add the cornstarch slurry, and cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
Pour the custard into the prepared pastry cups evenly, filling each to about 3/4 full.
Bake in the preheated oven for 14-16 minutes or until the tops are browned and the custard slightly caramelized.
Allow the tarts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve the Pastel de Nata slightly warm or at room temperature, optionally dusted with a little cinnamon.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 322.5 g | 117% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 176.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 871 mg | 67% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1132 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.
