A couple of weeks ago I asked what recipes you would like me to share here on my blog and Pastel de nata came out one of the top requests! They may not be authentic but they are delicious and simple to make. They have a hint of lemon that’s not over powering but adds a lovely background flavour. I use ready rolled puff pastry so that’s that bit sorted then it’s just making the custard. Simple!!
I’ve looked at so many recipes for these and to be honest some of them have been really complicated, some even using sugar thermometers! You know the sort of recipes that you get halfway through reading and think bugger that I’ll just go buy some! So I’ve put together a recipe that not only works but it’s not challenging at all, if anything they are fun to make. It doesn’t matter if they look messy mine always do.
They’re delicious eaten whilst still warm so get that kettle on! And best eaten on the day they are made, which I’ve not found a problem with! They don’t go as brown as the original pastel de nata but that’s fine too!! I have used my kitchen blow torch on them to see if they brown and blister and they do, but I don’t think you need to bother with that.
You will need: 12 hole muffin tin lightly greased, preheat oven 200C/180 fan/Gas 6
- 300g ready rolled puff pastry
- 3 egg yolks
- 30g cornflour
- 125g golden caster sugar
- 225ml double cream
- 175ml full fat milk
- 2 tsp vanilla extract
- 2 strips of lemon peel
- 1 cinnamon stick
- softened butter for greasing the tin
- ground cinnamon and icing sugar for dusting the tarts when they have cooled
- Icing sugar and flour to dust the surface
TIP: Freeze the leftover egg whites to use for meringues at a later date.
Whisk the egg yolks, sugar and cornflour in a saucepan, slowly whisk in the milk and cream along with the vanilla extract. Add the lemon peel and cinnamon stick. Put over a medium/low heat, stirring constantly until it comes to a boil. Take it off the heat, it will now be thick like custard. Pour it into a glass bowl and cover with clingfilm to stop a skin forming. Leave to cool.
Cut the pastry in half and place the two pieces on top of each other. Roll the pastry tightly into a log from the short side. Then cut the log into 12 equal sized rounds.
Mix together some flour and icing sugar then dust your surface. Roll each round with a rolling pin into to a disc ( approx 10cm ) and press the pastry into the greased muffin tin.
Remove the lemon peel and cinnamon stick from the cooled custard and spoon it into the tin.
Bake for 20-25 mins, until golden. Leave to cool in the tin for 5mins then transfer to a wire rack. Leave to cool for a bit longer then dust with a mixture of ground cinnamon and icing sugar.
Enjoy whilst still warm!