Pasteis de nata (little portuguese egg tarts)

Ingredients

• 1 puff pastry dough (rectangular)
• 1 cup milk (2/3+1/3 cup)
• zest of 1 lemon (better organic)
• 1 cinnamon stick (optional)
• 1/4 cup pastry flour
• 1 pinch of salt (optional)
• 1 teaspoon of butter (ointment, at room temperature to grease the molds)
• 4 egg yolks

For the syrup:

• 1/3 cup water
• 3/4 cup sugar

For the topping:

• Powdered sugar (optional)
• Powdered cinnamon (optional)

Materials

• mixing bowl
• 12 pasteis de nata molds (or muffin tin)
• oven

Preparation

• Roll the puff pastry into a log and cut it into 12 equal pieces.
• Grease your molds and place a piece of pastry in each one (as shown in the video). Press down with your fingers to spread the dough evenly in the mold. Set aside.
  
• Heat 150 ml of milk with the lemon peel. Mix the flour with the remaining milk (100 ml). When the milk starts to simmer, add the milk-flour mixture, and whisk constantly. The mixture should thicken in a few minutes.
• Pour this mixture through a strainer to remove the lemon peel and any lumps. Heat the water and sugar in a saucepan.
  
• When the mixture starts to boil, count 4 minutes. Then, pour the syrup obtained in a thin stream over the milk mixture while stirring. Let it cool for a few minutes.
• Finally, add the egg yolks and mix well. Pour this mixture into each mold lined with puff pastry, without reaching the rim.
  
• Bake for 15 minutes at 450°F (230°C).
• And there you have it, your Pasteis de Nata are ready! Feel free to sprinkle them with ground cinnamon before enjoying them, hot or cold.
  

Observations

The molds: If you don't have any, use muffin tins.

The lemon: You don't have to add it; opinions differ on this in Portugal.

The cinnamon: You can add a cinnamon stick to infuse in the milk with the lemon peel.

The puff pastry: You can simply cut circles of puff pastry to place in the molds.

Questions

Photos of members who cooked this recipe

Comments