Pastelo de Nata Cake
7 servings
60 minutes
Pastel de nata is a delicate pastry from sunny Portugal, with a crispy puff pastry shell and velvety vanilla cream inside. The history of this treat dates back to the 18th century when monks at the Jerónimos Monastery in Lisbon began making it using egg yolks left over from wine production. The sweet and slightly caramelized flavor of the cream harmonizes with the airy pastry, creating a unique delight. Typically, pastel de nata is served with a cup of strong coffee or sprinkled with cinnamon and powdered sugar to enhance its aroma. This pastry symbolizes the warmth and hospitality of Portuguese cuisine, turning any moment into a celebration.
1
In a pot, mix flour and cream. Add vanillin, large pieces of zest, powdered sugar and mix. Incorporate the egg yolks while stirring.
- Wheat flour: 20 g
- Cream: 200 ml
- Vanillin: 2 g
- Lemon peel: 7 g
- Powdered sugar: 70 g
- Chicken egg: 2 pieces
2
Put on the fire and boil until thickened, stirring constantly to prevent burning! Then remove the zest.
3
Roll puff pastry into a roll, cut it, and place it in muffin molds, spreading the dough along the walls.
- Puff pastry: 200 g
4
Place the cream inside the dough.
- Cream: 200 ml
- Vanillin: 2 g
- Lemon peel: 7 g
- Powdered sugar: 70 g
- Chicken egg: 2 pieces
5
Place in a preheated oven at 200 degrees for 30 minutes.