Pastéis de Nata
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The Tale of Pastéis de Nata
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Pastéis de Nata originated with monks at the Jerónimos Monastery in Belém, Lisbon, who reportedly used leftover egg yolks, whites being needed to starch habits, to make custard tarts before the 19th century. After religious orders were suppressed in the 1830s, the recipe passed to a bakery opened in 1837, Fábrica de Pastéis de Belém, which still guards the original recipe.
Ingredients
Scale:· 12 servings
- 1 sheet puff pastry
- 1 cup whole milk
- 1 cinnamon stick
- Zest of 1 lemon
- 1/2 cup sugar
- 2 tbsp flour
- 4 egg yolks
- 1 tsp vanilla extract
Instructions
- 1Roll puff pastry into a tight log and slice into 12 rounds; press each into a muffin tin cup.
- 2Infuse milk with cinnamon stick and lemon zest, then strain.
- 3Whisk sugar and flour, then whisk in the infused milk and egg yolks.
- 4Cook the custard over low heat, stirring, until it just thickens; stir in vanilla.
- 5Pour custard into the pastry cups, filling almost to the top.
- 6Bake at 500°F for 12-15 minutes until the tops are deeply spotted and blistered.
- 7Cool slightly before serving, dusted with cinnamon if desired.
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