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Authentic Pastel de nata recipe

Lisbon District, Portugal

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We strongly advise you to read the cooking tips before jumping to the recipe though

INTRODUCTION & HISTORY

Flaky, laminated pastry shells filled with a creamy egg yolk custard, flavored with
cinnamon, or pastel de nata for short, is the world-famous Portuguese dessert
invented by Catholic nuns and monks sometime before the 18th century. The
preparation is a lengthy one, and every step should be done with the utmost care.
First, the pastry is made by ... READ MORE

MAIN INGREDIENTS

FLOUR SUGAR MILK BUTTER CINNAMON EGGS SALT

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PAIR WITH

COFFEE (BEVERAGE)

Espresso

COFFEE (BEVERAGE) FORTIFIED WINE FORTIFIED WINE

Galão Tawny Port Late Bottled

Vintage Port
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-56%

Técnicas de pastelería
€12.90 €29.90

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COOKING TIPS

PUFF PASTRY
The dough made with just flour, salt, and water, should be loose. It is laminated with
butter, typically, although some swear the flakiness of the puff pastry is due to the use of
lard and not butter. Margarine, with high fat percentage, is often used because margarine,
unlike butter, will not burn, plus it is less prone to melting and breaking, resulting in a
puffier pastry. If making from scratch, the puff pastry should be shaped ... READ MORE

PORTUGUESE TART MOLDS

Traditionally, pastéis de nata are baked in special Portuguese tart molds that can be
purchased online or in specialized Portuguese shops. Alternatively, muffin tins can be used,
but make sure not to use the ones with a non-stick coating as high temperatures may melt
it. Because pastéis de nata need to bake quickly, for at-home preparation in ovens that
cannot reach high temperatures, it is advised to use smaller molds than ones ... READ MORE

SHAPING THE TARTS

Place each slice of puff pastry into an individual mold, then with wet fingers, press on the
puff pastry to push it into the tin, and work your way up the sides — the result being a
pastry shell with sides that are thicker than the bottom. Some chefs advise putting the
pastry shells in the freezer for at least half an hour, so when you pour in the custard, it
doesn't soak into the pastry.
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CUSTARD
The custard typically consists of three components; the flavored sugar syrup, the thickened
flour and milk mixture, and egg yolks. The sugar syrup is usually flavored with cinnamon,
sometimes vanilla, and often lemon rind, which is supposed to cut to the sweetness of the
custard. The sugar syrup and the milk and flour mixture are most commonly combined
first, and then, once cooled a bit, the egg yolks are whisked in, so they do ... READ MORE

BAKING
The factories producing pastéis de nata bake them shortly in 750-800°F (400-430°C)
ovens, whereas for at-home preparation temperatures typically called for are ranging from
500-575°F (260-300°C). However, even those temperatures will be difficult to reach by
most home ovens, so it's best to bake these tarts at about 475-485°F (245-250°C) for
about 20-25 minutes. Actually, some claim it is better to bake them at temperatures as ...
READ MORE

-56% -36% -16%

€12.90 €24.90 €24.90

-66% -66% -33%

€19.90 €19.90 €19.90

RECIPE VARIATIONS
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★ 5.0 RATE IT ★ 5.0 RATE IT

Pastel de Nata Simple Pastel de

Ready in 14h 15min
This traditional pastel de
nata recipe gives detailed
instructions on the
preparation. Because puff…
Nata
Ready in 3h
Because the recipe states
the use of store-bought puff
pastry, these pastel de Nata
tarts are quicker to make…

★ 5.0 RATE IT

Pastel De Nata
PREP COOK REFRIGERATION
1h 15min 20min 12h

RESTING READY IN
40min 14h 15min
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This traditional pastel de nata recipe gives detailed instructions on the

preparation. Because puff pastry needs to stay in the refrigerator for a minimum of a few
hours, but ideally overnight, it is best to make the pastry the day before. Also, the amounts
listed for custard are enough for 12 tarts, so you can store the other log of puff pastry in
the freezer and use within two weeks or double the amount of custard and bake 24 pastel
de nata instead of 12.

INGREDIENTS

12 Servings

FOR THE PASTRY

290g (10.2 oz) flour

1/4 tsp salt

 210 ml (3/4 cup + 2 tbsp) water

240g
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extra flour, for dusting

FOR THE CUSTARD

40g (1.3 oz) flour

60 ml (1/4 cup) milk

165 ml (2/3 cup + 1 tsp) water

240g (8.5 oz) superfine sugar

1 cinnamon stick

another 250 ml (1 cup + 2 tsp) milk

1/2 tsp vanilla, optional

6 egg yolks

TO FINISH

powdered sugar and cinnamon, for sprinkling

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PREPARATION

Step 1/30
Add the flour, the salt, and the water to a mixing bowl of a stand-alone mixer fitted with a
dough hook. Mix for a few minutes until you get a sticky dough that pulls away from the
sides of the bowl.

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Step 2/30
  

Let the dough rest for 10-15 minutes and generously sprinkle your working surface with
flour.

Step 3/30
Use a dough scraper to transfer the dough from the bowl onto a floured working surface.

Step 4/30
Push the edges using a dough scraper to give it as much of a rectangular shape as
possible — this may be difficult as the dough is very sticky and loose.

Step 5/30
Generously sprinkle the top of the dough with flour, then wrap the dough, with the flour
included in cling film. Rest the dough for 10 minutes.

Step 6/30
Heavily flour a large working surface and place the dough in the center. Roll out, using a
dusted rolling pin, into a 16x16-inch (40.5x40.5 cm) square.

Step 7/30
Gently brush off the excess flour from the surface of the dough using a soft brush.

Step 8/30
Cover 2/3 of the dough with 1/3 of the butter — evenly arrange it in small dabs first, then
spread it gently using an offset spatula, leaving a 1-inch (2.5 cm) outer border unbuttered.

Step 9/30
Before you can fold the dough, you will need to unstick it from the working surface. To do
that, help yourself with a dough scraper and lots of flour that you should drive under the
dough as you push it with the scraper.
Step 10/30
Fold one-thirdDestinations
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third of the dough over the center of the dough as well.

Step 11/30
Now, unstick this folded strip of dough, sprinkle some more flour on the work surface, and
turn the dough 90 degrees, so its longer part is facing you. Roll out into a 16x16-inch
(40.5x40.5 cm) square.

Step 12/30
Brush the flour from its surface and repeat the buttering step.

Step 13/30
Roll out to an 18x21-inch (45.5x53.5 cm) rectangle, taking care that the shorter side is
facing you.

Step 14/30
Trim the edges with a dough scraper to get a neater finish. Brush away the flour and
spread the last third of butter over the entire surface of the dough.

Step 15/30
Roll into a cylinder, with the help of a dough scraper to unstick the dough, while brushing
away the flour with a soft brush. Take care to roll it very tightly, especially in the beginning.

Step 16/30
Trim away the edges, then cut the roll in half, so each half makes for 12 1-1.5-inch (2.5-
3.75 cm) pieces.

Step 17/30
Wrap each roll separately in cling film, and refrigerate for at least a couple of hours, but
preferably, overnight.
Step 18/30
Mix 60 ml (1/4Destinations
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heavy-bottomed saucepan, add water, sugar, and a cinnamon stick.

Step 19/30
Heat over low heat until the temperature reaches 100°C (210°F) — keep a digital
thermometer at hand to check the temperature, and do not stir, but allow the syrup to
dissolve on its own.

Step 20/30
Meanwhile, in another pan, boil the milk, and pour it over the milk and flour mixture, while
constantly stirring. If desired, you can mix in 1/2 a teaspoon of vanilla.

Step 21/30
Once the syrup reaches 100°C (210°F) temperature, take out the cinnamon stick with a
pair of thongs, then pour it into the milk and flour mixture, while constantly whisking.

Step 22/30
Once the syrup is incorporated, whisk for another 10-15 minutes so the mixture can cool
down enough to add the egg yolks — it should be still warm but not hot — then, whisk in
the yolks.

Step 23/30
Sieve the custard into a jug, so it's easier to measure out when pouring it into pastry shells.
Cover the jug with cling film and set it aside for later.

Step 24/30
Cut the log from the refrigerator into 12 equal pieces, about 1-1.5 inches (2.5-3.75 cm)
each.

Step 25/30
Place each piece in 12-hole, regular-sized cupcake pan that you've greased lightly. Leave it
to sit for 10-15 minutes so the butter can melt a bit.
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Step 26/30
Moisten your thumbs with cold water, then press on the center of the pastry to push it
down and stretch it a bit.

Step 27/30
Then, once the bottom of the hole is covered, draw the dough up its sides, taking care that
you do not overstretch it, or the custard might spill out.

Step 28/30
Pour custard into each pastry shell, so it's 3/4 full.

Step 29/30
Bake in a 280-290°C (540-550°F) oven for eight to nine minutes.

Step 30/30
Eat warm, sprinkled with powdered sugar and cinnamon.