About Pastel de Nata
Pastel de Nata is a classic Portuguese egg tart that has gained worldwide popularity. This sweet and creamy dessert consists of a flaky pastry crust filled with a rich custard made from eggs, milk, and sugar. The traditional recipe involves baking the tarts in a special oven called a “forno de forno” at very high temperatures to achieve the characteristic caramelized top and crispy edges. Pastel de Nata is often enjoyed as a snack or dessert, and it’s a staple in many Portuguese bakeries and cafes.
Recipe:
Ingredients:
For the pastry crust:
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg, beaten
For the custard:
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 400°F (200°C).
- To make the pastry crust, combine the flour, confectioners’ sugar, and salt in a bowl. Add the softened butter and mix until it forms a crumbly mixture. Gradually add the beaten egg, mixing until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles of dough using a cookie cutter or the rim of a glass. You should end up with around 12-15 circles.
- Place the pastry circles into a muffin tin, pressing them into the corners and up the sides of each cup.
- To make the custard, whisk together the eggs, milk, sugar, salt, and vanilla extract in a medium bowl until well combined.
- Pour the custard mixture evenly into each pastry-lined muffin cup, filling them about 3/4 full.
- Bake the tarts for 25-30 minutes or until the edges are golden brown and the centers are set.
- Remove the tarts from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- To achieve the characteristic caramelized top, make sure the pastry crust is well-browned during baking.
- If you don’t have a muffin tin, you can also bake the tarts on a baking sheet lined with parchment paper.
- Traditionally, Pastel de Nata is baked in a very hot oven (around 500°F or 260°C) for a short period to achieve the caramelized top. However, this recipe uses a more moderate temperature and time to ensure the custard cooks evenly.
Enjoy your delicious homemade Pastel de Nata!
Text model: llama3
Image model: DynaVisionXL
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