À propos de la recette
Taste the flavors of Portugal with our Pastel de Nata recipe. These heavenly custard tarts, adorned with a golden puff pastry crust, encapsulate the essence of a warm Portuguese bakery. The rich custard, infused with vanilla and a touch of cinnamon, creates a symphony of flavors that will transport you to the charming streets of Lisbon. Join us on a culinary journey as we guide you through the simple steps of crafting these delectable treats. Perfect for any occasion, Pastel de Nata is a sweet homage to tradition and a celebration of pure vanilla bliss.
Ingrédients
For the Custard:
2 cups whole milk
1 cinnamon stick
Zest of 1 lemon
1 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
6 large egg yolks
1 vanilla bean (or more, depending on preference)
For Assembly:
2 sheets of puff pastry (store-bought or homemade)
Flour for dusting
Powdered sugar for dusting
Préparation
Preheat the Oven:
Preheat your oven to 475°F (245°C). Ensure the oven rack is in the middle position.
Prepare the Pastry:
If using store-bought puff pastry, roll it out on a floured surface to a 12x12-inch square. Cut into 12 equal squares. Press each square into the cups of a muffin tin, covering the bottom and sides. If using homemade puff pastry, follow the recipe instructions.
Make the Custard:
In a saucepan, heat the milk, cinnamon stick, and lemon zest over medium heat until it comes to a simmer. Add the scraped seeds and the whole vanilla bean to the milk. Let it steep for about 15 minutes. Remove the cinnamon stick and lemon zest.
Scrape Vanilla Seeds:
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
Combine Ingredients:
In a separate bowl, whisk together the sugar, flour, and cornstarch. Add the egg yolks and scraped vanilla seeds, whisking until smooth.
Gradually Add Milk:
Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
Fill the Pastry Cups:
Pour the custard into the prepared pastry cups, filling each about 2/3 full.
Cook and Cool:
Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and the custard has a nice caramelized top.
Allow the pastel de nata to cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Enjoy:
Serve the pastel de nata at room temperature. They are best enjoyed on the day they are made.