(Cut a thin layer off each end and discard.) Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours. On a lightly floured work surface, roll the pastry dough out to roughly a 11×14 inch rectangle.īeginning at the short end, roll up the pastry dough, rolling it tightly as you go along. You can make this in advance and refrigerate for up to 3 days. Pour the custard through a fine mesh sieve to strain out any chunky bits.Ĭover the bowl with plastic wrap and set aside until ready to use. The custard will be very thin, this is normal. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick.Īdd the egg yolks and whisk until combined. In a separate medium saucepan scald the milk (heat until up to the boiling point but don’t let it boil). Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients. Reduce the heat to medium and let it simmer – without stirring – until it reachers 220 degrees F on an instant read thermometer. Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. They’re best enjoyed warm within a few hours of baking when the pastry is nice and crispy and the custard is delicately smooth and creamy. These pastries are commonly served with a dusting of powdered sugar, cinnamon, or both. However you can store them at room temperature in an airtight container for up to two days. Pasteis de Nata are best eaten warm (or cold) the same day they are baked. So while you can freeze them if you find you have more than you can eat, just know that the texture won’t be nearly as good as freshly baked. Like most products with dairy, the fats and water thaw at different rates leaving you with soggy pastry crust and custard that has split. You can freeze them in an airtight container or in freezer bags for up to 3 months, however they don’t thaw well. It is still operated by the original family’s descendants today. The monastery closed in 1834 and the recipe was sold to a sugar refinery whose owners opened the bakery, the Fábrica de Pastéis de Belém in Lisbon, in 1837. The pastry was created sometime prior to the 18th century by Catholic monks of the Jerónimos Monastery. Some people also refer to them as Pastéis de Belém (pastries of Bethlehem) but that name is a patented one and refers strictly to the pastries made in that specific bakery. The tarts are baked at a blazingly hot temperature until the tops are scorched. What are Pastéis de Nata?Ī pastel de nata is a Portuguese custard tart made with puff pastry and filled with egg custard that is served with a dusting of powdered sugar and a pinch of cinnamon. On our most recent trip to Lisbon, Portugal we made it a point to sample (as many as we could fit!) the city’s famous pastry that The Guardian designated as among the world’s “50 best things to eat.” Today I’m sharing with you how to make the perfect pastel de nata with the finest texture and best balance of flavors. Crispy-crunchy pastry crust with a smooth and creamy custard filling is what awaits your bite into these traditional, world famous sweet custard tarts from Lisbon, Portugal! A thoroughly traditional Pastéis de Nata recipe.
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