Pastel de nata (plural: pastéis de nata) is a miniature baked tart consisting of a puff pastry base with a smooth velvety filling and characteristic scorched spots on top. Originated in Portugal, pastéis de nata are found globally where Portuguese immigrants have settled. Unfortunately in Goa, available at certain bakeries with the delicacy unknown to many and slowly disappearing. Glad to preserve and share this famous sweet Portugal treat. The flaky buttery pastry in combination with the delicate sweet custard, lightly dusted with cinnamon and icing sugar makes a perfect pastel.
This famous and widespread icon of the Portuguese cuisine was created in the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Santa Maria de Belém in Lisbon. Large quantities of egg whites were used for starching the nuns’ habits with cakes and pastries baked out of the leftover egg yolks. After the monastery was closed down by the state, the monks sold the secret pastéis de nata recipe to a nearby factory. The egg tarts prepared from this family-owned Fábrica dos pastéis de Belém are called pastéis de Belém. All other pastelarias sell pastéis de nata. Best paired with an espresso or as they say in Portugal "bica".
This famous and widespread icon of the Portuguese cuisine was created in the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Santa Maria de Belém in Lisbon. Large quantities of egg whites were used for starching the nuns’ habits with cakes and pastries baked out of the leftover egg yolks. After the monastery was closed down by the state, the monks sold the secret pastéis de nata recipe to a nearby factory. The egg tarts prepared from this family-owned Fábrica dos pastéis de Belém are called pastéis de Belém. All other pastelarias sell pastéis de nata. Best paired with an espresso or as they say in Portugal "bica".
Portuguese Egg Tarts (Pastéis de Nata)
(Yields 20)
Ingredients:
1 box of Tenderflake puff pastry (397 gms available in Canada) or frozen puff pastry sheets (thawed before use)
1/2 + 1 1/2 cups (500 ml) whole milk
3/4 cup sugar
1/3 cup all-purpose flour
6 large egg yolks (lightly beaten with a fork)
2 long strips of lemon or orange peel (without the white pith)
1 cinnamon stick (4-inches long)
1/2 teaspoon vanilla extract
1/4 cup water
cinnamon powder and icing sugar (for dusting)
extra all-purpose flour for dusting
1/8 teaspoon salt
Method:
There are 5 steps to the preparation of these tarts:
1. Crust
On a lightly floured surface, roll blocks or sheets of puff pastry one at a time to a large square, about 8-inch x 8-inch. Start rolling into a tight log away from you (as seen in the above picture) and seal the edge with water. Trim the ends and cut into 1/2-inch pieces. Line a 12-cup muffin pan by placing each piece with the spiral sides facing down and up. Using your thumb, press the centre of each piece firmly at the bottom, simultaneously trying to cover all around the sides until the top, as thin as possible. Refrigerate the prepared muffin pan and work on the filling.
Note:
The bottom should be pressed down firmly or else, it will rise when baking with minimal custard filling.
Preheat oven to 500 F or 260 C.
2. Sugar Syrup
In a saucepan, heat sugar with water, lemon or orange peels and cinnamon stick. Swirl pan (do not stir) and cook syrup until it reaches a thread stage consistency (223 - 234 F or 106 - 112 C). Set aside after removing the peels and cinnamon stick.
Note:
To test if the syrup has reached the thread stage, pull a drop of cool syrup between the thumb and forefinger. If it forms a thread, the syrup is ready.
3. Custard
Add the 1/3 cup flour in a small bowl and gradually mix in 1/2 cup milk avoiding any lumps and until smooth. Set aside.
Heat the balance 1 1/2 cups milk in a separate saucepan and bring to boil. Take off the heat and whisk in the above flour mixture. Place saucepan back on the fire, stir and cook until thick and creamy. Remove from heat and gradually mix in the warm sugar syrup. Slowly, drizzle the egg yolks (very little at a time to avoid cooking them), vanilla extract and salt. Strain well combined mixture through a sieve into a large measuring cup.
4. Filling
Remove the muffin pan from the refrigerator and spoon or pour two tablespoons of the mixture into each pastry shell covering three-fourth of the sides. Do not fill till the top, the custard will rise and overflow during baking.
5. Baking
Place muffin pan in the oven. The custard will start to bubble and rise to the top. Bake until the crust is brown and custard wobbly in the centre with scorched spots on top, about 10 minutes. Cool for a couple of minutes and then remove tarts onto a wire rack.
Serve tarts lightly dusted with cinnamon powder and icing sugar.
Note:
(Yields 20)
Ingredients:
1 box of Tenderflake puff pastry (397 gms available in Canada) or frozen puff pastry sheets (thawed before use)
1/2 + 1 1/2 cups (500 ml) whole milk
3/4 cup sugar
1/3 cup all-purpose flour
6 large egg yolks (lightly beaten with a fork)
2 long strips of lemon or orange peel (without the white pith)
1 cinnamon stick (4-inches long)
1/2 teaspoon vanilla extract
1/4 cup water
cinnamon powder and icing sugar (for dusting)
extra all-purpose flour for dusting
1/8 teaspoon salt
Method:
There are 5 steps to the preparation of these tarts:
1. Crust
On a lightly floured surface, roll blocks or sheets of puff pastry one at a time to a large square, about 8-inch x 8-inch. Start rolling into a tight log away from you (as seen in the above picture) and seal the edge with water. Trim the ends and cut into 1/2-inch pieces. Line a 12-cup muffin pan by placing each piece with the spiral sides facing down and up. Using your thumb, press the centre of each piece firmly at the bottom, simultaneously trying to cover all around the sides until the top, as thin as possible. Refrigerate the prepared muffin pan and work on the filling.
Note:
The bottom should be pressed down firmly or else, it will rise when baking with minimal custard filling.
Preheat oven to 500 F or 260 C.
2. Sugar Syrup
In a saucepan, heat sugar with water, lemon or orange peels and cinnamon stick. Swirl pan (do not stir) and cook syrup until it reaches a thread stage consistency (223 - 234 F or 106 - 112 C). Set aside after removing the peels and cinnamon stick.
Note:
To test if the syrup has reached the thread stage, pull a drop of cool syrup between the thumb and forefinger. If it forms a thread, the syrup is ready.
3. Custard
Add the 1/3 cup flour in a small bowl and gradually mix in 1/2 cup milk avoiding any lumps and until smooth. Set aside.
Heat the balance 1 1/2 cups milk in a separate saucepan and bring to boil. Take off the heat and whisk in the above flour mixture. Place saucepan back on the fire, stir and cook until thick and creamy. Remove from heat and gradually mix in the warm sugar syrup. Slowly, drizzle the egg yolks (very little at a time to avoid cooking them), vanilla extract and salt. Strain well combined mixture through a sieve into a large measuring cup.
4. Filling
Remove the muffin pan from the refrigerator and spoon or pour two tablespoons of the mixture into each pastry shell covering three-fourth of the sides. Do not fill till the top, the custard will rise and overflow during baking.
5. Baking
Place muffin pan in the oven. The custard will start to bubble and rise to the top. Bake until the crust is brown and custard wobbly in the centre with scorched spots on top, about 10 minutes. Cool for a couple of minutes and then remove tarts onto a wire rack.
Serve tarts lightly dusted with cinnamon powder and icing sugar.
Note:
- Instead of a muffin pan, use egg tart moulds 3-inches in diameter.
- If you have one muffin pan, repeat the steps for crust, filling and baking to obtain a total yield of 20 tarts.
- Use pastry trimmings to make cheese straws.