Portuguese Custard Tarts

Pastel de Nata

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 06/01/2018, viewed by 3730 , 2 Comments

My first shot at making pastel de nata. The crust was still a little gooey for some reason, but these are notoriously tricky to make. Next time I think I'll make the custard a little looser. Either way, these were delicious!

Translations available inen-USpt-PTes-ES

What you will need

1 cinnamon stick

1 cup (240 ml) sugar

2/3 cup (160 ml) water

3 Tbsp (30 g) ap flour

1 1/2 cups (300 ml) milk

6 eggs

1/2 tsp (3 ml) vanilla extract

a pinch of salt

14 oz (400 g) puff pastry

cinnamon and powdered sugar for dusting

How to cook

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Place a stick of cinnamon in a saucepan. Add the sugar and water.

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at.

Bring to a boil. Let the syrup boil for about a minute, then remove from heat.

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create some lumps. So, first we mix the flour with a portion of the cold milk to make a smooth paste.

We want to add the flour to the cinnamon syrup, but doing so directly will create some lumps. So, first we mix the flour with a portion of the cold milk to make a smooth paste.

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Add the other 1/2 of the milk into the warm syrup.

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continue to loosen the flour and avoid the danger of cooking it into a huge clump. It may seem weird, but it's important.

Whisk a little of that warm liquid into the flour paste. Again, this helps continue to loosen the flour and avoid the danger of cooking it into a huge clump. It may seem weird, but it's important.

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 it into the rest of the cinnamon syrup.

Now that the flour is evenly dispersed in a warm liquid, it's safe to whisk it into the rest of the cinnamon syrup.

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Heat the mixture gently, stirring constantly, until it begins to thicken.

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ks is by cracking the egg into a bowl and removing the yolk by hand. You don't need the whites for this recipe. You can store them in the freezer for future use.

Separate the egg yolks from the whites. My favorite way to separate egg yolks is by cracking the egg into a bowl and removing the yolk by hand. You don't need the whites for this recipe. You can store them in the freezer for future use.

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bably a good time to remove the cinnamon stick if you haven't already.

Beat your egg yolks into your thickened cinnamon cream mixture. This is probably a good time to remove the cinnamon stick if you haven't already.

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maining clumps.

Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.

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Whisk in the vanilla and a pinch of salt.

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ly comes rolled out to a thin sheet. Roll that sheet into a tight spiral to form a log.

Get your puff pastry spread out on a flat surface. The packaged dough usually comes rolled out to a thin sheet. Roll that sheet into a tight spiral to form a log.

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Trim off the ends and then slice the log into 12 coins of similar width.

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Preheat oven to 350ยบF

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 of dough should be pressed into the bottom and up the sides of the tin to form a little dish.

Flatten the coins of dough and press them out into a muffin tin. Each piece of dough should be pressed into the bottom and up the sides of the tin to form a little dish.

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 the crust. I filled mine a little too much.

Pour the custard into the crusts. They should be filled to about 1/4" below the crust. I filled mine a little too much.

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My first try.

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Comments

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Mattia Camisotti avatar
Mattia Camisotti
07/04/2018 โ˜ฐ
Delicious!!!๐Ÿ˜œ
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Caio avatar
Caio
5 days ago โ˜ฐ
The only difference was the milk cream and the sugar, the sugar it was made with brown sugar
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