Pastel de Nata, also known as the Portuguese Custard Tart, is a favorite pastry from Portugal.
This delicacy has captured the hearts and palates of the world with its rich history and unique taste. Beginning in the 18th century, pastel de nata were made by Catholic monks at the Geronimos monastery in Lisbon.
Faced with a surplus of eggs, the monks used them to make the now iconic tart. After the monastery closed in the 1830s, the kitchen was sold to a nearby sugar factory, and later in 1837, the famous Pastes de Belém bakery was opened.
Pastel makes a real treat with well-made nata, combining a wide variety of textures and flavors. The outer shell forms a crisp, soft bread that resembles puff pastry, giving it a satisfying crunch.
The custard filling is smooth, creamy and rich, with a hint of caramelization. This caramelized texture, achieved by baking at high temperatures, adds a subtle bitterness that perfectly balances the sweetness of the custard. The custard itself has a rich velvety texture, with hints of vanilla and lemon.
The real-world reaction to pastel de nata often reflects the nature of pastry abuse. Foodies describe them as "little snacks of heaven" and appreciate the contrast between the crunchy pastry and the creamy filling.
“A perfect pastel de nata should be topped with icing, which is a sign of quality caramel,” says one pastry chef. Another fan stresses the importance of a balance of flavours: "The custard should be sweet but not overpowering, with a hint of lemon to cut through the sweetness."
Video of Pastel de nata
Tips for Enhancing Taste Making pastel de nata at home, Can be a rewarding experience, especially with a few tips to enhance their taste:
High quality ingredients: Use fresh, high-quality ingredients, especially for the custard. Fresh cream and milk with organic eggs can make a noticeable difference in flavor and texture.
Proper pastry technique: Attention to details is needed to achieve perfect bread which is smooth. Make sure the dough is rolled thin and chilled before baking. Some pastry chefs recommend adding vinegar to the dough to enhance its crystallization.
A perfect custard: Strain the mixture through a sieve before pouring it into the pastry shell to give a silky smooth custard..., This removes any lumps and gives a more even look.
Ingredients of Pastel de nata
To prepare the paste for pastel de nata you will need:
- 140g Plain Flour.
- Water.
- Salt.
- 90g Soft spreadable butter.
- 20g Plain flour.
- Milk.
- Sugar.
- Vanilla extract.
- 1 Cinnamon stick.
- 3 Eggs yolks.
- 120g Caster sugar.
How To Prepare Pastel de nata
1. In a bowl I pour a glass of water.
2. Add a small pinch of salt.
3. Mix well.
4. Add a large cup of flour (140g).
5. Mix the mixture until it becomes a dough and complete the kneading with your hand for some time.
6. Let the dough rest for 30 minutes.
7. After 30 minutes sprinkle a little flour on the table.
8. Roll it out with dough sheet.
9. Grease half the area of the dough with fat butter.
10. Just fold the dough like that.
11. Wrap the other part up like this.
12. Spray under the dough in a minute.
13. Roll out the dough with a rolling pin horizontally this time as shown in the picture.
14. Spread butter on half of the dough.
15. Fold half of the dough, then fold the other half as shown in the picture.
16. Cover the dough and let it rest for 30 minutes.
17. After 30 minutes, sprinkle a little flour on the work surface.
18. Roll out the dough with a rolling pin until it becomes a rectangle.
19. Spread butter over the entire surface of the dough.
20. Trim the edges from the top and bottom and remove them.
21. Roll the entire dough into a spiral shape.
22. Pinch the edges of the dough together and seal them.
23. Refrigerate for 1 or 2 hours.
24. In a small bowl add 20g of plain flour.
25. Add 30g of milk.
26. Stir well until creamy.
27. Now in a new bowl pour a glass (120g) of milk.
28. Add a teaspoon of extract or vanilla paste.
29. Put it to cook over medium heat, stirring until boiling.
30. Pour the mixture we have just prepared into the creamy mixture we have prepared earlier while stirring it at the same time.
31. Mix well.
32. In a new bowl pour 120g of sugar.
33. Cut a cinnamon stick in half and add it to the bowl.
34. Add a cup of water and put it on the fire until it boils.
35. Remove the cinnamon sticks and pour the mixture into the other mixture, stirring at the same time.
36. Let the mixture cool slightly and then add 3 egg yolks.
37. Mix well.
38. Strain the mixture.
39. Cover the mixture and set aside.
40. At least an hour after inserting the dough into the refrigerator, remove it and cut off its edges.
41. Cut the dough into medium and even pieces.
42. Get the cake pan and grease it with butter.
43. Place the dough pieces in the spots within the mold.
44. Create a hole inside the dough.
45. Fill the holes in the dough with the mixture we prepared earlier.
46. Bake for 10 - 12 minutes at 250C (482F) fan off.
47. When half the time has passed, turn the mold to the other side and continue cooking.
48. Enjoy!
Pastel de Nata is a testament to Portugal’s rich culinary heritage, offering a chorus of flavors and flavors that appeal to pastry lovers around the world With high quality care and the right approach with the recipe you can recreate this delicious dish in your kitchen.
Bringing a piece of Portuguese tradition to your table. As many fans agree, the combination of crisp, tender crust with a creamy, caramelized custard sauce makes Pastel de Nata an unforgettable treat.