Pastel de Nata
Indulge in the irresistible charm of Pastel de Nata, a classic Portuguese custard tart that combines a crisp, flaky puff pastry shell with an ultra-creamy vanilla custard filling. Infused with hints of lemon and a touch of cinnamon, this beloved dessert is delicately balanced in sweetness and offers a wonderful medley of textures. Perfect for satisfying cravings or impressing guests, these tarts are baked to golden-brown perfection, with inviting caramelized spots on top. Easy to prepare in a muffin tin, this recipe comes together in under an hour and serves 12, making it ideal for any gathering. Whether enjoyed warm or at room temperature, Pastel de Nata is a delightful treat steeped in tradition and flavor—a must-try for any dessert lover!
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Recipe Information
Ingredients
- 1 package puff pastry
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1 teaspoon cinnamon
- 1 strip lemon peel
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
Roll out the puff pastry on a floured surface to smooth out any creases. Cut the pastry into 12 even squares, and press one square into each muffin cup, ensuring the pastry comes up the sides of each cup.
In a medium saucepan, combine the heavy cream, milk, sugar, flour, and lemon peel. Heat the mixture over medium heat, whisking continuously until it begins to simmer and thicken. Do not let it boil.
Remove the saucepan from the heat and discard the lemon peel. Stir in the vanilla extract, and allow the mixture to cool slightly.
Whisk the egg yolks in a bowl until smooth, then gradually whisk them into the cooled cream mixture until well combined and smooth.
Pour the custard evenly into the prepared pastry-lined muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the custard is set with a slight jiggle in the center. The tops should have some brown spots forming.
Remove the tin from the oven and allow the tarts to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, sprinkle with cinnamon and enjoy the pastel de nata either warm or at room temperature.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 213.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 795 mg | 17% | |
*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.
