Introduction
pastel de nata is introduces by monks who work with leftover eggs for starching clothes in pastries. It is a famous recipe originated from Jerónimos Monastery in Lisbon, Portugal. And like other remarkable recipes it is also very famous worldwide. And later on according to history these monks sell there invention to the nearby sugar refinery and they introduced a bakery business based on this recipe.
Ingredients Overview
Essential ingredients are puff pastry, and custard fillings and the baked top collectively gives remarkable results. And aa a result you will get mouth-watering flavour. For custard fillings important ingredients are heavy cream milk sugar and eggs also vanilla extract to make it perfectly. You can make different varieties of it like making different flavours of custard fillings but this one gives you authentic taste because its the most traditional way to make pastel de nata we can also change the toppings according to our taste buds.
Tools and Equipment You’ll Need
we need oven to attain perfection in the recipe, and some essential kitchen ingredients like rolling pin for puff pastry butter brush and hand whisk as well. We will first bake it properly at 175 C and after that we will broil it by placing it at the top tray of the oven to give it the signature pastel de nata top.
Ingredients You’ll Need
- 70 grams heavy cream (at least 30% fat)
- 70 grams sugar
- 3 egg yolks
- 1 ½ tablespoons cornstarch
- 200 ml fresh full-fat milk
- 1 teaspoon vanilla extract
- 1 sheet puff pastry
- Butter – for greasing the molds
(Optional for serving: powdered sugar and ground cinnamon)
Step 1: Prepare the Custard
In a saucepan, mix the milk, cream, sugar, and cornstarch over medium heat. Stir constantly so it doesn’t stick or form lumps. Once it starts to thicken, remove it from the heat. In a separate bowl, whisk the egg yolks and slowly pour the warm milk mixture into them while stirring. This helps temper the eggs without cooking them. Add in the vanilla extract for that cozy aroma. Mix until smooth, silky, and slightly glossy. Set it aside to cool while you work on the pastry.
Tip: If you want a perfectly smooth custard, strain it through a sieve before using.
Step 2: Line the Muffin Tins with Pastry
Grease your muffin tin with a little butter. Roll out your puff pastry sheet on a floured surface until it’s thin but still sturdy. Cut circles big enough to fit each muffin cup and gently press them in, letting the edges go slightly above the rim. The goal is to create a little pastry “cup” for the custard. Keep it in the fridge for about 10 minutes—chilled pastry puffs up better and holds its shape nicely while baking.
Step 3: Fill and Bake
Preheat your oven to 250°C (480°F). Pour the custard into each pastry shell, filling only about three-quarters of the way up. Don’t overfill—custard expands while baking. Place the tray on the middle rack and bake for 10–12 minutes, or until the tops are golden with caramelized dark spots. That’s the iconic Pastel de Nata look! The edges should be crisp and golden, and the center should still jiggle slightly when you take them out. They’ll firm up as they cool.
Step 4: Cool and Serve
Let the tarts cool in the tin for about 5 minutes before removing them carefully. Transfer to a wire rack to prevent sogginess. Serve them slightly warm with a dusting of powdered sugar and cinnamon that’s how they’re traditionally enjoyed in Lisbon cafés. These little tarts are perfect for breakfast with coffee, a mid-afternoon treat, or a sweet ending to any meal.
Storage Tip
If you have leftovers (rare, trust me!), store them in an airtight container once cooled. They’ll stay fresh for 2 days at room temperature or up to 4 days in the fridge. To bring them back to life, reheat at 180°C (350°F) for 5 minutes to make the pastry crisp again.
And there you have it your homemade Pastel de Nata! Crispy, creamy, and utterly irresistible. One bite and you’ll understand why these little tarts are Portugal’s pride and joy.
Please don’t forget to leave a review.