Pastéis de Nata
Pastéis de Nata Recipe - Traditional Portuguese Pastry
Introduction
Pastéis de Nata, also known as Portuguese custard tarts, are a delicious and iconic pastry that originated in Portugal. These delectable treats consist of a flaky pastry crust filled with a creamy custard that is caramelized on top. They are a popular dessert or snack enjoyed by many around the world.
History
Pastéis de Nata have a long and rich history that dates back to the 18th century in Lisbon, Portugal. The recipe was created by Catholic monks at the Jerónimos Monastery, who used egg whites to starch their clothes and had an excess of egg yolks. To avoid wasting the yolks, they used them to make custard tarts. The recipe was eventually sold to a sugar refinery in the 1830s, which led to the creation of the famous Pastéis de Belém, a bakery in Lisbon that still serves the original recipe today.
Ingredients
- 2 cups all-purpose flour, plus more for rolling (or tart shells)
- 1 tsp salt
- 2 tbsp granulated sugar
- 10 tbsp chilled unsalted butter, cut into 0.25 inch cubes
- 5 to 7 tbsp ice water
How to prepare
- In a food processor fitted with a metal blade, combine the flour, salt, and sugar by pulsing.
- Add the butter and pulse until the mixture resembles coarse, uneven cornmeal, pulsing about 10 times for 1 second each.
- Drizzle 5 tbsp of ice water over the mixture.
- Pulse several times to incorporate the water into the flour.
- Gradually add the remaining water, 1 tbsp at a time, while continuing to pulse until the mixture forms small curds.
- Transfer the dough onto a work surface, shape it into a disc, and cover it with plastic wrap.
- Refrigerate the dough for at least 1 hour.
- On a lightly floured surface, roll out half of the dough to a thickness of 0.06 inches.
- Using a cookie cutter or a wide-mouth jar, cut out 6 circles with a diameter of 4.5 inches.
- Gently press the dough circles into a nonstick muffin tin with a capacity of 12 cups (4 oz or 113 g each), ensuring there are no overlapping folds.
- Repeat the process with the remaining dough.
- Place the muffin tin in the freezer for 5 minutes.
- Remove the tin from the freezer and trim any overhang with the back of a knife so that the pastry cups are level with the top of the tins.
- Line the dough cups with cupcake papers and fill them with dried beans or pastry weights.
- Bake at 350°F (180°C) for 8 to 10 minutes to set the pastry.
Variations
- Add a splash of vanilla extract to the custard for extra flavor.
- Top the tarts with fresh berries or a dollop of whipped cream for a fruity twist.
- Substitute the traditional custard filling with a chocolate or lemon curd filling for a different flavor profile.
Cooking Tips & Tricks
Make sure to chill the dough for at least 1 hour before rolling it out to ensure a flaky pastry crust.
- Use a nonstick muffin tin to prevent the tarts from sticking.
- Be careful not to overfill the pastry cups with custard to avoid spillage during baking.
- To achieve a caramelized top, you can use a kitchen torch to lightly brown the custard after baking.
Serving Suggestions
Pastéis de Nata are best enjoyed warm with a sprinkle of cinnamon or powdered sugar on top. They pair well with a cup of coffee or tea.
Cooking Techniques
Use a food processor to quickly and evenly mix the dough ingredients.
- Chill the dough before rolling it out to prevent shrinkage during baking.
- Blind bake the pastry cups before adding the custard to ensure a crisp crust.
Ingredient Substitutions
Substitute margarine for butter for a dairy-free version.
- Use gluten-free flour to make the pastry cups suitable for those with gluten sensitivities.
- Replace granulated sugar with honey or maple syrup for a natural sweetener alternative.
Make Ahead Tips
The dough can be made ahead of time and stored in the refrigerator for up to 2 days before rolling it out.
- The unbaked pastry cups can be frozen for up to 1 month before filling and baking.
Presentation Ideas
Dust the tarts with powdered sugar or cinnamon before serving. - Serve the tarts on a decorative platter with fresh fruit garnishes. - Arrange the tarts in a circular pattern for an elegant presentation.
Pairing Recommendations
Pair Pastéis de Nata with a glass of port wine for a classic Portuguese dessert experience.
- Enjoy the tarts with a cup of espresso or cappuccino for a delightful coffee pairing.
Storage and Reheating Instructions
Store leftover Pastéis de Nata in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the tarts in a preheated oven at 350°F (180°C) for 5-10 minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of Pastéis de Nata contains approximately 250 calories.
Carbohydrates
Each serving of Pastéis de Nata contains approximately 25 grams of carbohydrates.
Fats
Each serving of Pastéis de Nata contains approximately 15 grams of fats.
Proteins
Each serving of Pastéis de Nata contains approximately 5 grams of proteins.
Vitamins and minerals
Pastéis de Nata are a good source of vitamin A, calcium, and iron.
Alergens
Pastéis de Nata contain dairy (butter and milk), eggs, and gluten (flour).
Summary
Pastéis de Nata are a delicious treat that is relatively high in carbohydrates and fats. They also provide a good amount of proteins and essential vitamins and minerals.
Summary
Pastéis de Nata are a delightful Portuguese pastry that combines a flaky crust with a creamy custard filling. With a rich history and delicious flavor, these tarts are a must-try for any food lover. Enjoy them as a dessert or snack with a cup of coffee for a truly indulgent treat.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Pastéis de Nata. It was a warm summer day, and I was visiting my dear friend Maria in Portugal. Maria was an incredible cook, and she always had a knack for finding the most delicious recipes. As soon as she showed me the recipe for Pastéis de Nata, I knew I had to learn how to make them.
Maria explained to me that Pastéis de Nata were a traditional Portuguese pastry, with a flaky crust and a creamy custard filling. She told me that they were a popular treat in Portugal, often enjoyed with a cup of coffee or tea. As she walked me through the recipe, I could tell that making Pastéis de Nata would be a labor of love.
The first step in making Pastéis de Nata was preparing the dough. Maria showed me how to mix flour, water, and salt together to form a smooth, elastic dough. She then demonstrated how to roll out the dough into a thin sheet, and carefully cut it into small circles to fit into the pastry tins.
Next, Maria taught me how to make the custard filling for the Pastéis de Nata. She explained that the key to a creamy custard was to slowly heat milk, sugar, and cornstarch on the stove, stirring constantly until it thickened. She then added egg yolks and vanilla extract to the mixture, creating a rich and flavorful custard.
Once the dough and custard were ready, Maria showed me how to assemble the Pastéis de Nata. She placed a circle of dough into each pastry tin, pressing it gently against the sides to form a crust. She then filled each tin with the custard mixture, being careful not to overfill them.
As the Pastéis de Nata baked in the oven, the sweet aroma of sugar and vanilla filled Maria's kitchen. I watched in awe as the pastries turned a golden brown color, the custard bubbling and setting in the oven. When they were finally ready, Maria pulled the Pastéis de Nata out of the oven and placed them on a cooling rack to set.
As we sat down to enjoy our freshly baked Pastéis de Nata, Maria poured us each a cup of strong coffee. The pastries were still warm from the oven, the custard creamy and sweet. I took a bite and savored the delicate flavors of sugar, vanilla, and butter.
From that moment on, I was hooked on making Pastéis de Nata. I practiced the recipe over and over again, perfecting the dough, custard, and baking time. Each batch I made brought back memories of that warm summer day in Portugal, learning from Maria and enjoying the fruits of our labor.
Over the years, I have shared the recipe for Pastéis de Nata with friends and family, passing down the tradition of this delicious pastry. I have added my own twists and variations to the recipe, using different spices or toppings to create unique flavors.
But no matter how I choose to make them, every time I bake Pastéis de Nata, I am transported back to that sunny afternoon in Maria's kitchen. The taste of the creamy custard, the flaky crust, and the hint of vanilla never fails to bring a smile to my face. And I know that as long as I have this recipe, I will always have a piece of Portugal with me.