Portuguese pastries with custard and yolk filling, called Pastel de Nata
Votes: 20
Time: 45 min.
Complexity: easily
Quantity: 16 mini tartlets
Complexity: easily
Quantity: 16 mini tartlets
A detailed recipe for making Portuguese pastries called "Pastel de Nata" - tartlets made from puff pastry or shortcrust pastry with a custard cream made with yolks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 store-bought mini puff pastry or shortcrust pastry tartlets
- 6 lightly beaten egg yolks
- 3/4 cup sugar
- A pinch of salt
- 1.5 cups heavy cream
- 1 tbsp cornstarch
- Powdered sugar optional
- Ground cinnamon, optional
We recommend
Recipes with similar ingredients: puff pastry, eggs, cream, powdered sugar, cinnamon, starch
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Line the tarts with parchment paper or insert paper muffin cups and fill them with dried beans or special baking balls. Place on a baking sheet and bake until set, golden around the edges and bottom, and almost cooked through, about 15-20 minutes. Remove from the oven, remove the parchment paper and weights, and let cool. - In a bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow, smooth, and thick. In a separate bowl, whisk together a small amount of cream and cornstarch until smooth. Add the remaining cream and stir. Add the cream mixture to the egg mixture, whisking until the sugar is completely dissolved. Divide the mixture among the pre-baked tarts, using about 2 tablespoons for each.
Bake the pastéis de nata until the custard is set around the edges but still slightly jelly-like in the center, about 20 minutes. Remove the pastéis de nata from the oven and let cool to room temperature before serving. If desired, dust the Portuguese pastries with powdered sugar and cinnamon before serving.
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