Pasties de Nata

Pasties de Nata Recipe from Portugal | Ingredients and Instructions

Region / culture: Portugal | Preparation time: 60 minutes | Cooking time: 8 minutes | Servings: 12

Introduction

Pastéis de Nata, also known as Portuguese custard tarts, are a delicious and popular pastry that originated in Portugal. These tarts are made with a flaky pastry crust filled with a creamy custard filling that is caramelized on top. They are a beloved treat in Portugal and can be found in bakeries and cafes throughout the country.

History

The history of Pastéis de Nata dates back to the 18th century when Catholic monks at the Jerónimos Monastery in Lisbon used egg whites to starch their clothes, resulting in a surplus of egg yolks. To avoid wasting the yolks, they used them to make custard tarts. The recipe was eventually sold to a nearby sugar refinery, which opened the famous Pastéis de Belém bakery in 1837. Today, Pastéis de Belém is still known for serving some of the best custard tarts in Portugal.

Ingredients

500 g of flour
300 g of water
10 g of salt
400 g of margarine appropriate for pastries

Custard cream (difficult)

0.5 liters of skim milk
70 g of flour (no raising powder)
5 g of cornflour (maizena - cornstarch)
0.5 liters of sugar syrup
5 egg yolks
1 egg
a bit of vanilla

Custard cream (easier)

0.5 liters of skim milk
275 g of sugar
35 g of flour (no raising powder)
a bit of salt
a bit of margarine
5 yolks
1 egg

How to prepare

Work the flour with water and salt to form a dough. Shape it into a ball and cut a cross shape in the middle.
Pull out the 4 sides of the dough to form a 4-point star. Place margarine in the center and fold the points upwards.
Use a pastry roller to extend the dough to a size of 40x15 cm. Fold it in a simple fold (1w3), wait 10 minutes, and fold again. Then fold it in a book fold (1x4) and wait another 10 minutes.
Continue extending the dough until it reaches a thickness of approximately 4 mm. Sprinkle water over the entire surface.
Roll the dough like a tortilla with a diameter of approximately 4 cm. Cut it into round slices that are 1 cm thick and place them in containers. Wait for 10 minutes.
Moisten your thumb with water, press the center of each round slice, and push the dough to the top of the container.
The containers should be of the same size as the custard tarts we buy in pastry shops.

Custard cream (difficult)

To prepare the sugar syrup: Dissolve 1 kg of sugar in 0.5 liter of boiling water.
In a separate container, dissolve the flour and corn flour in a portion of the milk (approximately 1 dcl).
Boil the remaining milk and pour it over the flour mixture. Mix vigorously to prevent it from crumbling.
Gradually add the sugar syrup while stirring continuously.
Add the yolks and the egg to the mixture.
Cook at approximately 350°F (177°C) for about 8 minutes, but not longer.

Custard cream (easier)

Heat the milk together with a small amount of margarine.
In a separate dry container, mix the flour with the sugar and salt.
When the milk starts boiling, add the flour mixture while stirring vigorously.
Remove from heat and let it cool slightly. Then, add the yolks and the egg. Optionally, add a bit of vanilla or lemon.
Cook in the oven at 290°F (143°C) – 300°F for 8 minutes. Do not exceed the cooking time or the filling may overflow from the pastries.

Variations

You can add lemon zest or cinnamon to the custard cream for added flavor.
You can also top the tarts with fresh berries or a dollop of whipped cream for a different twist.

Cooking Tips & Tricks

When making the pastry dough, be sure to work quickly and keep the dough cold to prevent the margarine from melting.

- To achieve a flaky crust, be sure to fold and roll the dough multiple times to create layers.

- When making the custard cream, be sure to cook it at the right temperature and for the right amount of time to prevent it from curdling.

- To achieve a caramelized top on the custard, you can use a kitchen torch or broil the tarts in the oven for a few minutes.

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

Be sure to preheat your oven to the correct temperature before baking the tarts.

- When making the custard cream, be sure to cook it over low heat and stir constantly to prevent it from burning.

Ingredient Substitutions

You can use butter instead of margarine in the pastry dough.

- You can use whole milk instead of skim milk in the custard cream.

Make Ahead Tips

You can make the pastry dough and custard cream ahead of time and assemble the tarts just before baking.

Presentation Ideas

Serve the tarts on a decorative plate with a dusting of powdered sugar and a sprig of mint for a beautiful presentation.

Pairing Recommendations

Pastéis de Nata pair well with a glass of port wine or a sweet dessert wine.

Storage and Reheating Instructions

Pastéis de Nata are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Pastéis de Nata contains approximately 250 calories.

Carbohydrates

Each serving of Pastéis de Nata contains approximately 30g of carbohydrates.

Fats

Each serving of Pastéis de Nata contains approximately 15g of fats.

Proteins

Each serving of Pastéis de Nata contains approximately 5g of proteins.

Vitamins and minerals

Pastéis de Nata are not a significant source of vitamins and minerals.

Alergens

Pastéis de Nata contain gluten, eggs, and dairy.

Summary

Pastéis de Nata are a delicious treat that is relatively high in carbohydrates and fats. They are best enjoyed in moderation as an occasional indulgence.

Summary

Pastéis de Nata are a delicious and traditional Portuguese pastry that is sure to impress your friends and family. With a flaky pastry crust and creamy custard filling, these tarts are a perfect treat for any occasion. Enjoy them warm with a cup of coffee or tea for a truly indulgent experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pasties de Nata. It was many years ago, when I was just a young girl living in a small village in Portugal. My grandmother, whom I lovingly called Avó Maria, was known throughout the village for her delicious pastries and cakes. She would spend hours in the kitchen, kneading dough and filling pastries with all sorts of sweet and savory fillings.

One day, as I was watching Avó Maria work her magic in the kitchen, I asked her where she had learned to make such wonderful pastries. She smiled and told me the story of how she had come across the recipe for Pasties de Nata many years ago.

It all started when she was just a young bride, newly married to my grandfather. They had moved to Lisbon, the bustling capital city of Portugal, in search of better opportunities. Avó Maria found a job working as a cook in a local bakery, where she would spend long hours every day preparing pastries and breads for the shop.

One day, a kind old lady came into the bakery and sat down at one of the tables. She ordered a cup of coffee and a Pasties de Nata, a traditional Portuguese custard tart. Avó Maria watched as the old lady savored every bite of the pastry, her eyes lighting up with delight.

Curious, Avó Maria approached the old lady and asked her where she had learned to make such a delicious treat. The old lady smiled and told her that she had learned the recipe from her own grandmother, who had passed it down through the generations.

Intrigued, Avó Maria begged the old lady to teach her the recipe. The old lady agreed, under one condition - that Avó Maria promise to make the Pasties de Nata with love and care, just as her grandmother had done.

And so, for the next few weeks, Avó Maria spent every spare moment learning how to make the Pasties de Nata. She watched as the old lady mixed the ingredients together, rolled out the dough, and filled the pastries with the creamy custard filling. She listened intently as the old lady shared stories of her grandmother and the love and dedication she put into every pastry she made.

Finally, after weeks of practice and patience, Avó Maria mastered the art of making Pasties de Nata. She could roll out the dough with her eyes closed, fill the pastries with just the right amount of custard, and bake them to perfection in the oven. And with each batch she made, she felt a deep connection to the old lady and her grandmother, as if their spirits were guiding her hands.

Years passed, and Avó Maria continued to make Pasties de Nata for her family and friends. The recipe became a cherished tradition in our family, passed down from generation to generation. And every time I make a batch of Pasties de Nata, I am reminded of Avó Maria and the old lady who taught her the recipe, and the love and dedication that goes into making each and every pastry.

So, as I sit here in my own kitchen, rolling out the dough and filling the pastries with creamy custard, I can't help but feel grateful for the gift of this recipe. It is a reminder of my grandmother, her passion for cooking, and the love she poured into every dish she made. And as I take a bite of a warm, freshly baked Pasties de Nata, I know that I am carrying on a tradition that will continue to bring joy and delight to my family for years to come.