Easy Pasteis de Nata: the Cream Desserts With a Unique Taste!
Pasteis De Nata is a classic Portuguese custard tart, also known as Doce Conventual. Every region in Portugal has its own version of the custard tart, but all of them contain egg yolks and sugar—the basic ingredients for a delicious custard. The recipe for Pasteis De Nata is surprisingly easy to make, in that you only need to whip a quick homemade custard and combine it with puff pastry (instead of making your own) and an easy homemade custard. These tarts are perfect for a special occasion, simply prepare the puff pastry and homemade custard ahead of time, and bake before serving. These bite-sized treats will be a real crowd-pleaser!
Tips
The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.
If the pastry is too warm, it won’t puff enough. To make sure you get a nice puff, place the rolled pastry in the fridge for at least an hour.
The custard should be slightly burnt on top. If you see they brown too quickly, you can place a sheet of foil loosely on top. If they’re not burnt after the custard has cooked, you can put them under the broiler for a couple of minutes.
For added flavor, use vanilla extract in the custard.
How to Store Pasteis De Nata
The pastries are best eaten immediately, but they can be stored in the fridge for up to 2 days.
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How To Make Pasteis De Nata
Unroll the puff pastry on a clean working surface.
Unroll the puff pastry on a clean working surface.
Place the second roll of puff pastry on top of the unrolled pastry
Place the second roll of puff pastry on top of the unrolled pastry
roll it around each other. Refrigerate for one hour.
roll it around each other. Refrigerate for one hour.
In a large mixing bowl, mix together the egg, yolk, sugar, cream, and milk. Refrigerate the mixture for at least an hour.
In a large mixing bowl, mix together the egg, yolk, sugar, cream, and milk. Refrigerate the mixture for at least an hour.
Cut the dough into slices
Cut the dough into slices
Press it into the molds
Press it into the molds
Transfer the formed pastry shell to a paper case set in a muffin tin.
Transfer the formed pastry shell to a paper case set in a muffin tin.
Pour the egg custard into the pastry cases.
Pour the egg custard into the pastry cases.
Bake at 420°F/210°C for 23 minutes. Serve.
Bake at 420°F/210°C for 23 minutes. Serve.
Let them cool
Let them cool
And Enjoy!
