Paleo Pastel de Nata
Indulge in the rich, creamy decadence of Paleo Pastel de Nata, a healthier twist on Portugal’s iconic custard tart. This gluten-free, dairy-free recipe uses a nutty almond flour crust paired with a luscious coconut milk-based custard, sweetened naturally with honey and maple syrup. Enhanced with hints of cinnamon and lemon zest, these bite-sized treats offer a blend of warmth and citrusy brightness in every bite. Perfect for paleo enthusiasts or anyone seeking a refined, guilt-free dessert, these pastel de nata are baked to golden perfection and served warm or at room temperature—ideal for brunches, gatherings, or a special treat. Ready in just an hour, prepare to savor the charm of these traditionally-inspired tarts with a healthy twist!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.25 cup ghee
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup coconut milk
- 0.25 cup maple syrup
- 3 tablespoons arrowroot starch
- 4 large egg yolks
- 0.5 teaspoon ground cinnamon
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, melted ghee, one large egg, honey, vanilla extract, and salt until a dough forms.
Divide the dough evenly into a 12-cup muffin tin, pressing it firmly into the bottom and up the sides to form a crust.
Bake the crusts in the preheated oven for 10 minutes or until lightly golden. Remove and set aside while preparing the custard.
In a saucepan over medium heat, combine coconut milk and maple syrup, whisking until steaming. Do not boil.
In a separate bowl, whisk together the arrowroot starch and egg yolks until smooth. Gradually add a few tablespoons of the warm coconut milk mixture to the yolks to temper them.
Slowly pour the tempered egg mixture into the saucepan with remaining coconut milk, whisking continuously until the mixture thickens, about 5-7 minutes.
Remove the custard from heat and stir in ground cinnamon and lemon zest.
Spoon the custard into the pre-baked crusts, filling each to just below the rim.
Return the filled muffin tin to the oven and bake for another 15-20 minutes, or until the custard is set and the tops are lightly browned.
Allow to cool in the tin for 10 minutes, then gently remove the tarts to cool completely on a wire rack.
Serve warm or at room temperature, and enjoy your Paleo Pastel de Nata!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1118 mg | 372% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 111.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 483 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 505 mg | 11% | |
*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.
