Pastel de Nata
10 servings
60 minutes
According to legend, the monks at the Jeronimos Monastery used the egg whites to starch their vestments, and the yolks were used to make pastries filled with custard - pastel de nata. The sale of this dessert helped the monastery survive the Portuguese Revolution of 1820, and now Lisbon hosts a pate festival every year to choose the best version. This crispy puff pastry basket with a very sweet cream inside is a must-have for breakfast in any city in Portugal. Recipe included .
1
Prepare the necessary ingredients.
2
Roll out the puff pastry on a floured surface.
- Wheat flour: 35 g
3
Then roll it up and cut into circles about one centimeter thick.
4
Place a circle of dough in each mold and spread it over the entire surface with your fingers. Do the same with the others. Cover the molds with plastic wrap and put them in the refrigerator.
5
In a saucepan, add sugar, lemon zest, water, cinnamon, vanilla extract and place on the heat. Bring to a temperature of 105 degrees; this will take 3-4 minutes.
- Sugar: 175 g
- Lemon: 1 piece
- Water: 250 ml
- Ground cinnamon: pinch
- Vanilla extract: 0.5 teaspoon
6
Mix the flour with half of the milk using a whisk to avoid lumps. Add a pinch of salt, the remaining milk, and mix well.
- Wheat flour: 35 g
- Milk: 250 ml
- Salt: pinch
- Milk: 250 ml
7
Put the milk-flour mixture on the heat and stir until boiling. Pour in the syrup after removing the zest, mix until smooth, remove from heat and let cool for 30 minutes.
- Water: 250 ml
8
Mix a part of the still warm sweet sauce with the yolks, then pour it into the remaining mixture and mix well.
- Egg yolk: 80 g
9
Pour the cream into the molds with the dough, leaving 5 mm to the edges.
- Yeast-free puff pastry: 450 g
10
Bake in a preheated oven at 240 degrees for 15 minutes.