Pastel De Nata
A creamy, dreamy Portuguese tart with a hint of cinnamon and vanilla, encased in a crispy, flaky pastry.
1 hour
25 mins
1 cup white sugar <br> 2/3 cup water <br> 1 cinnamon stick <br> 1 strip of lemon peel (about 1 inch) <br> 1 cup whole milk (or a plant-based alternative like almond milk) <br> 2 tablespoons cornstarch <br> 6 large egg yolks <br> 1 teaspoon vanilla extract <br> 1 sheet of puff pastry (thawed if frozen) <br> Powdered sugar and ground cinnamon (for dusting)
<div class="method_step"><div class="method_num">1.</div> Start by making the syrup: combine sugar, water, cinnamon stick, and lemon peel in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the sugar has dissolved and the mixture is slightly thickened. Remove from heat and let it cool.</div> <br> <div class="method_step"><div class="method_num">2.</div> Preheat your oven to 250°C (about 480°F) and lightly grease a 12-cup muffin tin.</div> <br> <div class="method_step"><div class="method_num">3.</div> In another saucepan, whisk the cornstarch into the milk until smooth. Place over medium heat and cook, continually whisking until the mixture thickens. Remove from heat.</div> <br> <div class="method_step"><div class="method_num">4.</div> In a bowl, whisk the egg yolks and then slowly pour into the milk mixture, whisking continuously. Add vanilla extract and mix well. Strain this custard through a fine sieve to ensure it's smooth. Slowly pour in the cooled syrup, removing the cinnamon stick and lemon peel beforehand. Mix until combined.</div> <br> <div class="method_step"><div class="method_num">5.</div> Roll out the puff pastry on a lightly floured surface into a square about 2mm thick. Roll it up tightly like a Swiss roll, then cut the roll into twelve equal rounds.</div> <br> <div class="method_step"><div class="method_num">6.</div> Place each round into a muffin cup and press to form the pastry cases. Try to make the pastry come up slightly higher than the edge to hold the filling.</div> <br> <div class="method_step"><div class="method_num">7.</div> Divide the custard evenly among the pastry cases. Bake in the preheated oven for about 20-25 minutes until the pastry is crispy and golden, and the custard is set and slightly caramelized on top.</div> <br> <div class="method_step"><div class="method_num">8.</div> Let the Pastéis de Nata cool in the tin for a few minutes, then transfer to a wire rack. Dust with powdered sugar and cinnamon before serving. They're best enjoyed the same day they're made, accompanied by a strong espresso.</div>
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The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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{"@context":"","@type":"Recipe","name":"Pastel De Nata","image":[""],"author":{"@type":"Person","name":"Omar Choudhry","brand":"Guilty Chef","jobTitle":"Head Chef","image":""},"datePublished":"2024-03-16","prepTime":"PT1H","cookTime":"PT25M","totalTime":"PT1H25M","keywords":"Portuguese tart, Pastel De Nata, custard dessert, cinnamon flavor, homemade pastry","recipeYield":"12","recipeCategory":"Dessert","recipeCuisine":"Portuguese","nutrition":{"@type":"NutritionInformation","calories":"300 calories","carbohydrateContent":"38 g","proteinContent":"5 g","fatContent":"15 g","saturatedFatContent":"7 g","cholesterolContent":"110 mg","sodiumContent":"150 mg","fibreContent":"0 g","sugarContent":"25 g","servingSize":"1 serving"},"recipeIngredient":["1 cup white sugar","2/3 cup water","1 cinnamon stick","1 strip of lemon peel (about 1 inch)","1 cup whole milk (or a plant-based alternative like almond milk)","2 tablespoons cornstarch","6 large egg yolks","1 teaspoon vanilla extract","1 sheet of puff pastry (thawed if frozen)","Powdered sugar and ground cinnamon (for dusting)"],"recipeInstructions":[{"@type":"HowToStep","name":"Make syrup","text":"Combine sugar, water, cinnamon stick, and lemon peel in a small saucepan. Bring to a boil, then simmer for about 5 minutes. Remove from heat and let cool."},{"@type":"HowToStep","name":"Prepare oven and tin","text":"Preheat your oven to 250°C (480°F) and lightly grease a 12-cup muffin tin."},{"@type":"HowToStep","name":"Thicken milk","text":"Whisk cornstarch into milk until smooth. Cook over medium heat, whisking until thickened. Remove from heat."},{"@type":"HowToStep","name":"Make custard","text":"Whisk egg yolks, slowly pour into the milk mixture, whisking continuously. Add vanilla extract, strain, and mix in cooled syrup."},{"@type":"HowToStep","name":"Prepare pastry","text":"Roll out puff pastry into a square, roll up tightly, and cut into twelve rounds. Press each round into a muffin cup."},{"@type":"HowToStep","name":"Bake","text":"Divide custard among pastry cases. Bake for 20-25 minutes until set and caramelized."},{"@type":"HowToStep","name":"Cool and serve","text":"Let cool in tin, then transfer to a wire rack. Dust with sugar and cinnamon before serving."}]}