Pasteis de nata are sweet Portuguese custards tarts from Lisbon. Little puff pastries that you eat with coffee or tea. Try it!
You can find these tarts everywhere in Portugal and you can now make them at home. It takes a little practice Are you ready to learn how you can make pasteis de nata? Lets get started!
Have you ever been to Lisbon in Portugal? If you ever get the chance go and visit this lovely city by the sea. It has a great old town with lots of great restaurants, shops and terraces to sit outside and enjoy the sun.
When you are there do not pass up on the opportunity to eat a pasteis de nata. These Portuguese custard tarts are also known as pastel de Belem or pasteis de Belem.
When you roam the streets of Lisbon you can find them everywhere. In every bakery shop or in a cafe you can get these pastries.
The best and most well-known pasteis de Belem can found in the Belem suburb. You can buy them in a pack of ten and literally thousands and thousands of these pastries are made every day.
Until you actually go and visit I will show you how you can make these little pastries yourself with this pasteis de nata recipe and have a touch of Lisbon at home.
Pasteis de nata ingredients
To make these Portuguese custard tarts you need a number of ingredients. Make sure you get the following pasteis de nata ingredients on your shopping list:
- Granulate sugar
- Plain flour
- Vanilla extract or vanilla pod
- Puff pastry
How to make pasteis de nata
Just like the oven baked apple beignets I used store bought puff pastry for this recipe and made the filling myself.
It is quite easy to make as you have to make a custard. You start with two egg yolks and the sugar. Then add the flour and whisk that into a smooth cream while you slowly heat milk.
This pasteis de nata recipe requires vanilla and if you have fresh vanilla scrape the seeds from the vanilla pod and put that in the milk.
If you do not have fresh vanilla you can use vanilla extract. Heat the milk slowly and do not boil. Take about two tablespoons of milk and add this to the egg cream stir it through.
Finally, add the egg cream to the milk. Warm the milk further to a slow boil so the flour can set and let it cook for 2 minutes on low heat (you should see an occasional bubble).
Now take a large plate and make it wet with a little water (do not dry the plate). Put the custard on the plate and put foil on it, to let it cool. This will prevent the custard from drying out.
Make the pasteis
I used a puff pastry roll and sprinkle some cinnamon on the puff pastry. Roll it up again an cut into 12 equal pieces.
Let the puff pastry cool in the fridge for 10 minutes before you roll each circle into a bigger circle. Push them into a muffin tin.
Now it is time to divide the custard across the 12 pasteis. Preheat the oven at 480℉/225℃ and bake the custard tarts in about 25 minutes. The custard should have brown blisters, then they are done.
Let them cool slightly and sprinkle with some icing sugar. Eat immediately. Delicious!
See how to make pasteis de nata Portuguese custard tarts
Do you want to see how to make pasteis de nata, Portuguese custard tarts? Watch the instruction video below:
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS INTO YOUR INBOX!
This recipe shows you how to make pasteis de nata also known as pasteis de Belem which are custard puff pastries from Portugal. Video included.
- 250ml milk
- 2 egg yolks
- 75 g of granulate sugar
- 1 tbsp of plain flour
- 1 tsp of vanilla extract or 1 vanilla pod
- 1 roll of puff pastry
- 2 tbsp of cinnamon
- Whisk two egg yolks and 75 gram of sugar. Add 1 tbsp of flour and whisk into a smooth cream. Set aside
- Heat 250 ml of milk on low heat and add 1 tsp of vanilla extract. Do not boil
- When the milk is warm add 2 tbsp of milk to the egg mixture and whisk
- Now add the egg milk mixture to the pan with milk and let it simmer on low heat for about 2 minutes to let the flour in the cream cook (you should see an occasional bubble)
- Take a plate and rinse with a little bit of water (do not dry the plate). Put the custard on the plate and wrap with foil to let it cool (this will also prevent skin on the custard)
- Take sheet of puff pastry and sprinkle some cinnamon on the puff pastry. Roll it up and cut into 12 pieces. Let it cool in the fridge for 10 minutes and roll each circle into a bigger circle
- Push them into a muffin tin. Divide the custard over the 12 pastry
- Preheat the oven at 480℉/225℃ and bake in about 25 minutes. The custard should have brown blisters
Calories: 214; Fat: 9.6g; Carbs: 42.9g; Protein: 5.6g;