The Ultimate Recipe For Pastel De Nata Portuguese Tarts

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WebPastel de Nata (portuguese tarts) Recipe Type: Baking Cuisine: Portuguese Author: World of Wanderlust Prep time: 25 mins …

Reviews: 2Estimated Reading Time: 3 mins

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WebRemove the cinnamon and lemon rind. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. …

Rating: 4.9/5(7)
Total Time: 1 hr 15 minsCategory: DessertCalories: 214 per serving1. Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil). Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use. You can make this in advance and
2. Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle. Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along. Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.
3. Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. (Cut a thin layer off each end and discard.)Use a standard size non-stick muffin pan. Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin. Use your thumbs to press the pastry down and up the sides to the very top to fit the mold. Pour the prepared custard into each pastry case to about 3/4 of the way full. Don't fill them too full or the custard will overflow onto the rims of the tart crusts. Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F). You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10

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WebCuisine: Portuguese Ingredients Scale Custard 100g White sugar ( ½ cup) 30g Water ( 2 tbsp) 1 tsp Vanilla bean paste 240g Whole milk ( 1 cup) 160g …

Cuisine: PortugueseTotal Time: 1 hr 20 minsCategory: Tart

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WebPastel de nata (or Portuguese egg tart) is a 19th century small tart with a crispy puff pastry crust and a custardy pastry cream …

Ratings: 6Calories: 290 per servingCategory: Dessert1. To make these Portuguese tarts, prepare the custard. Whisk the whole eggs and egg yolks together in a medium bowl until homogeneous. Then, add sugar, milk, heavy cream, and vanilla extract, whisking the mixture until homogeneous.
2. Cover the bowl with a cling film or plastic wrap and chill in the fridge for at least one hour or until the sugar has dissolved.
3. Meanwhile, preheat the oven at 480 degrees F (250 degrees C) and roll out the thawed puff pastry over a floured surface. Sprinkle just a little bit of flour over and spread. This will prevent the dough to stick on the surface and in your hands.
4. Then, roll up the short side of the dough tightly into a log. Cut off the edges and slice the dough into 12 even pieces. It is key the dough is still chilled when you are molding it into the tart pans. If needed, wrap some pieces and chill until needed.

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WebPreheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin. Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk …

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WebWrap in plastic wrap and refrigerate. In a medium bowl, combine the flour, zest, and salt. Add ½ cup (125ml) of the cream and whisk until no lumps remain. Set aside. In a bowl, beat the egg and yolks …

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WebSteps 3-4: In a separate saucepan, whisk the milk, flour, and salt together until well combined. Cook over medium heat, whisking constantly, for about 5 minutes until thickened. Remove from the heat …

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WebPre heat your oven to 290 degrees if you can, if not, set to the hottest temperature that your oven reaches. 2. Remove your pastry log from the fridge and with a sharp knife divide it into 12 even slices. Place each …

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WebThe pastel de nata is a Portuguese staple. The combination of caramelized custard, puff pastry, and cinnamon sprinkles has hooked many for life. Whether you have …

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WebPreheat the oven to either 240C Gas 9 – or 180C Gas 4, depending on temperature method below. Take the eggs and pastry out of the fridge to come to room temperature. Prepare the cream. Pour the cream into a …

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WebHere is how you make Portuguese custard tarts (and don’t forget to get the full recipe with measurements, on the page down below.): Preheat your oven to 500°F …

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WebMix the flour and salt in a bowl and rub in chunks of the butter with your hands until they are slightly incorporated but there are still visible chunks in the mix. Mix …

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WebCombine the milk, heavy cream, sugar, and flour in a pot and set over medium-low heat. Whisking constantly, cook until the mixture starts to simmer and …

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WebPreheat the oven to 300°F (180°C) and slightly grease a muffin tin with butter. Measure out all the dough ingredients. Take the two flours and baking powder. Combine well with a whisk. Melt butter and …

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WebBaking: Once all the pastry shells are ready to fill with the custard mix and place in the middle of the oven for 15 minutes. Caramel syrup: Put 80 g granulated sugar …

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WebThe perfect Portuguese Egg Tart, or Pastel de Nata, consists of a crisp, flaky, pastry shell filled with a creamy custard, and features a signature scorched top. Mandy Lee has …

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WebSet aside. In a large bowl, whisk flour with 75ml milk until smooth. Set aside. In a new saucepan, heat remaining milk until almost boiling. Remove from the heat and …

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Frequently Asked Questions

How to make pastel de nata?

Pastel de Nata (portuguese tarts) 1 1 whole egg + 2 egg yolks 2 115 grams caster sugar 3 2 tablespoons cornflour 4 200ml cream 5 200ml milk 6 2 teaspoons vanilla extract 7 1 sheet of puff pastry More ...

Are portuguese custard tarts worth it?

Yes, it requires numerous steps and a certain amount of finesse, but the results are so worth it. Portuguese custard tarts (or pasteis de nata) are crisp, creamy, and decadently sweet. This Portuguese dessert recipe features a delicately spiced flavor and uses pantry ingredients like egg yolks, flour, and cinnamon to create a one-of-a-kind pastry.

How many pastéis de nata are there in a day?

It sells over 20,000 pastéis de nata a day! Portuguese enjoy sprinkling the top with ground cinnamon and powdered sugar, and often accompany the tarts with a bica (a strong espresso coffee). In my home country of Brazil, these Portuguese custard tarts have been a hit for a long, long time.

How long do you cook pasteis de nata?

Bake the pastéis until the edges are golden brown, around 15-17 minutes. If your oven has a grill mode, turn it on for the final minutes to achieve the distinctive burnt effect of your typical pasteis de nata. 5.

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