Don’t go to the bakery! Today, we’re going to teach you how to make the best pastel de nata yourself. Creamy, crunchy and homemade, it will delight everyone.
Who doesn’t like a pastel de nata in the morning, or in the afternoon, or even in the evening? In fact, any time is a good time to taste this sweet so typical of our country, whether accompanied by a coffee, a cup of tea or a glass of juice.
It is true that from North to South of the country there is no lack of establishments with these cakes yellow, with a crispy base for sale, but the reality is that there is nothing like cooking yourself what we eat and that we like the most.
With that in mind, we have put together some pastel de nata recipes that will certainly please you and show you that it is not that difficult to make these delicious sweets as a family and in the comfort of your own home, which, according to experts, are not even of the most caloric for sale in pastry shops.
Pastel de Natal: one of the most popular sweets in Portugal
We can consider pastel de nata a kind of variation of pastel de belemwhose original recipe remains exclusive to Fábrica dos Pastéis de Belém and its collaborators.
Pastel de nata can be found in confectionery and pastry shops all over the country, with slight variations in flavor and texture, but always characterized by a crispy crust and a filling very creamy. See how to do it.
Pastel de nata recipe
- 1l semi-skimmed milk
- 500g puff pastry
- 500gr of sugar
- 100gr of flour
- 2 lemon peels
- 2 cinnamon sticks
- 2 eggs + 10 yolks
- In a saucepan, place the milk, lemon peels and cinnamon sticks.
- Bring to a boil until boiling and turn off.
- In a bowl, mix the sugar with the flour.
- Add the preparation to the milk, still hot, stirring well.
- Remove the lemon peels and cinnamon sticks and let cool for 10 minutes.
- Add the whole eggs and yolks, beating until a homogeneous cream is formed.
- Bring to a boil again, stirring constantly until thickened.
- Roll the puff pastry into a cylinder and cut into slices.
- Line small metal molds, spreading the dough to the edges.
- Pour the filling into the molds and bake in the oven, preheated to 240º, for 15 minutes, until golden.
vegan custard tart
- 2 rectangular packages of vegan puff pastry
- 100g of brown sugar
- 30g corn flour
- 2 dl of coconut milk
- 1 dl of vegetable cream
- 1 dl of soy milk
- 1 lemon peel
- 1 pinch of salt
- 1 c. ground cinnamon coffee
- To prepare the cream: mix all the ingredients in a small saucepan, except for the salt.
- Bring to a boil over medium heat, stirring constantly, for one minute.
- Remove, add a pinch of salt and reserve.
- To prepare the base: cut each puff pastry sheet into 8 strips.
- Roll up each strip and cut each roll in half, so as to obtain two rolls of 2 centimeters each.
- Fold each roll in half, bringing the ends together, and place at the bottom of moistened molds.
- Pour the cream into the molds, filling two thirds of their capacity.
- Place the molds in the oven, preheated to 250ºC, and bake for 10 to 15 minutes, until the cream has bubbles and the puff pastry is golden.