Sugar-Free Pasteis de Nata
Indulge guilt-free with these perfectly crisp and creamy Sugar-Free Pasteis de Nata, a healthier twist on Portugal’s iconic custard tarts. Crafted with flaky puff pastry and a velvety custard sweetened with granulated erythritol, this recipe delivers the authentic caramelized tops and indulgent flavor you love without the added sugar. Infused with warm cinnamon, fragrant lemon peel, and a hint of vanilla, each bite is a masterpiece of balanced sweetness and spice. With just 20 minutes of prep time and simple, foolproof techniques, these sugar-free custard tarts are perfect for impressing guests or treating yourself. Enjoy them fresh out of the oven or store for up to two days—either way, they're destined to become a guiltless favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 275 grams Puff pastry
- 500 ml Whole milk
- 40 grams Cornstarch
- 120 grams Granulated erythritol
- 6 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 1 piece Cinnamon stick
- 100 ml Water
- 1 strip Lemon peel
Instructions
Preheat the oven to 220°C (430°F) and position a rack in the upper third of the oven.
Roll out the puff pastry to ensure it's about 3mm thick, then cut into 12 equal-sized squares.
Gently press each square of pastry into the cups of a muffin or pastel tin, allowing the corners to overhang.
In a medium saucepan, combine the milk, cornstarch, cinnamon stick, and lemon peel over medium heat. Stir continuously until it begins to thicken.
In a separate bowl, whisk the erythritol and egg yolks together until pale and smooth.
Remove the cinnamon stick and lemon peel from the milk mixture. Gradually whisk in the egg yolk mixture, making sure to whisk consistently to prevent the eggs from curdling.
Return the saucepan to a low heat, add the vanilla extract, and keep whisking until the custard becomes thick and smooth. Remove from heat and allow it to cool slightly.
Pour the custard into the prepared pastry shells, filling them just below the edge.
Bake the tarts in the preheated oven for about 15-20 minutes, or until the tops are brown and caramelized.
Allow the tarts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the tarts in an airtight container and enjoy within 2 days for the best flavor.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 26.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 873 mg | 67% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1153 mg | 25% | |
*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.
