Pastel de Nata, often known as Portuguese Egg Tarts, are small, creamy pastries with a distinctive caramelized top that has captivated food lovers worldwide. This delicious treat, hailing from the Belem district in Lisbon, combines a crispy, flaky crust with a rich, velvety custard filling. Whether you're a seasoned baker or a novice, making these at home can be an enjoyable experience with this easy, step-by-step recipe.
What You’ll Need
Before you start, make sure you have all the ingredients ready:
- Flour: 2 cups all-purpose flour
- Butter: 1 cup unsalted butter, cold, and cut into cubes
- Water: Cold water as needed
- Eggs: 3 egg yolks
- Sugar: 3⁄4 cup granulated sugar
- Lemon Peel: Zest of 1 lemon
- Cinnamon Stick: 1 piece (optional for flavor)
- Milk: 1⁄4 cup
- Cornstarch: 1 tablespoon
- Vanilla Extract: 1⁄2 teaspoon
- Mini Tart Pans: or muffin pans
Creating the Perfect Dough
To achieve the flakiness that characterizes Pastel de Nata:
- Combine Flour and Butter: In a bowl, mix the flour with salt. Work in the butter until the mixture resembles coarse sand.
- Add Water: Gradually add cold water, mixing until the dough forms a ball. Avoid over-kneading to keep the dough flaky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm.
The Creamy Custard Filling
The custard is the soul of Pastel de Nata:
- Infuse the Milk: Combine milk, lemon zest, and cinnamon stick in a small saucepan. Warm the mixture until just before boiling, then remove from heat to let it infuse.
- Mix the Egg Yolks: In a separate bowl, whisk the egg yolks with sugar until pale and fluffy.
- Prepare the Custard: Sift the cornstarch into the egg mixture, whisking to combine. Remove the zest and cinnamon from the milk, slowly pour it into the egg mixture, and stir continuously over low heat until it thickens.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
Assembling and Baking
Now, let’s bring everything together:
- Roll and Cut Dough: Roll the chilled dough into a rectangle, fold it in thirds, and roll again. Repeat this process twice. Then, cut the dough into equal squares.
- Line the Pans: Press each square of dough into the mini tart pans or muffin pans, shaping it into a tart shell.
- Fill with Custard: Fill each tart shell with the custard mixture, leaving a small space for the custard to expand.
- Bake to Perfection: Preheat your oven to 475°F (246°C). Place the filled pans on a baking sheet and bake for 10-12 minutes or until the tops are slightly caramelized and charred.
Tips for Perfect Pastries
- Use room temperature eggs for smoother custard.
- Do not overfill the tart shells to avoid spillage.
- Watch the pastries closely during baking as the caramelization can occur rapidly.
⭐ Note: The key to getting the authentic Portuguese egg tart flavor is in the type of cinnamon used and the caramelization of the top. If you want an authentic taste, seek out Ceylon cinnamon.
Now that you’ve followed these steps, you can enjoy the delightful taste of homemade Pastel de Nata. These pastries are not just a culinary delight; they also offer a glimpse into the rich tradition of Portuguese pastry making. Remember, baking is as much about the process as it is about the product; savor both!
Can I make Pastel de Nata ahead of time?
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Pastel de Nata are best served fresh due to their delicate crust, but you can prepare the dough and custard filling a day in advance. Keep them refrigerated separately and assemble just before baking.
What’s the best way to store leftover Pastel de Nata?
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If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in a preheated oven to bring back their crispy texture.
Is there a non-dairy version of Pastel de Nata?
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You can substitute the milk with a non-dairy alternative like coconut or almond milk. However, the texture and flavor profile will change slightly. Keep in mind that the traditional egg custard uses dairy for its richness.
