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Pastel de nata with vanilla

Prep Time:

Cook Time:

Serves:

Level:

30 Minutes

15 Minutes

12 Servings

Beginner

About the Recipe

Taste the flavors of Portugal with our Pastel de Nata recipe. These heavenly custard tarts, adorned with a golden puff pastry crust, encapsulate the essence of a warm Portuguese bakery. The rich custard, infused with vanilla and a touch of cinnamon, creates a symphony of flavors that will transport you to the charming streets of Lisbon. Join us on a culinary journey as we guide you through the simple steps of crafting these delectable treats. Perfect for any occasion, Pastel de Nata is a sweet homage to tradition and a celebration of pure vanilla bliss.

Ingredients

For the Custard:

  • 2 cups whole milk

  • 1 cinnamon stick

  • Zest of 1 lemon

  • 1 cup granulated sugar

  • 1/4 cup all-purpose flour

  • 2 tablespoons cornstarch

  • 6 large egg yolks

  • 1 vanilla bean (or more, depending on preference)


For Assembly:

  • 2 sheets of puff pastry (store-bought or homemade)

  • Flour for dusting

  • Powdered sugar for dusting


Preparation

Preheat the Oven:


Preheat your oven to 475°F (245°C). Ensure the oven rack is in the middle position.



Prepare the Pastry:


If using store-bought puff pastry, roll it out on a floured surface to a 12x12-inch square. Cut into 12 equal squares. Press each square into the cups of a muffin tin, covering the bottom and sides. If using homemade puff pastry, follow the recipe instructions.



Make the Custard:


In a saucepan, heat the milk, cinnamon stick, and lemon zest over medium heat until it comes to a simmer. Add the scraped seeds and the whole vanilla bean to the milk. Let it steep for about 15 minutes. Remove the cinnamon stick and lemon zest.



Scrape Vanilla Seeds:


Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.



Combine Ingredients:


In a separate bowl, whisk together the sugar, flour, and cornstarch. Add the egg yolks and scraped vanilla seeds, whisking until smooth.



Gradually Add Milk:


Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.



Fill the Pastry Cups:


Pour the custard into the prepared pastry cups, filling each about 2/3 full.



Cook and Cool:


Bake in the preheated oven for 12-15 minutes or until the pastry is golden brown and the custard has a nice caramelized top.

Allow the pastel de nata to cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.



Enjoy:


Serve the pastel de nata at room temperature. They are best enjoyed on the day they are made.

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