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Pastel-de-nata (Portuguese Custard Tart)

Added by Tomanepi | Mon 30 May 2011 @ 22:15

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Ingredients
Puff Pastry 600g fresh or purchase
500 ml milk
1 lemon peel
1 cinnamon stick
60g flour
500g sugar
250 ml water
7 egg yolks

Method

1. With rolling pin, stretch the dough into a rectangle.
Wrap the dough in a roll, pressing well.
Cut dough into slices with thickness of 1.5 cm.

2. Place the slices into the shapes of biscuits, smeared with butter.
With your thumbs, start pushing the center of the dough and spread it until the edges so that they become thicker, making the dough more thin on the bottom.
Place the shapes on a baking tray.

3. Dissolve the flour in a little milk.
Bring the remaining milk to boil, add the cinnamon stick and lemon peel.
When boiling, add the flour and stir well.
Stir until it begins to boil and turn off the heat.

4. In a pan, bring to boil sugar and water and stir.
After starting to boil, let boil for exactly 3 minutes.
Add the sugar syrup in a thin milk and mix well.
Strain in a colander and let it cool
NOTE: Leave it to cool until cold.

5. Add the egg yolks with the cream and stir well.
Fill the shapes with the cream.
Bake in preheated oven at 250 degrees for 17 minutes.

6. Once cooked, unmold.
Serve hot or cold, sprinkled with powdered sugar or cinnamon.

tried this recipe or a similar one? share your tips...

1. by Sheila on Wed 02 May 2012 @ 18:57

Hi, Could I have Catherina's recipe for pastei de nata? I love them! Sheila

2. by gosia on Sat 14 Apr 2012 @ 23:18

it was much to sweet, and half of the custard filling left. I think it's not a recipe as Jamie said as it didn't had the vanilla and as I said, way to much sugar!

3. by Rachel & Jess on Sun 18 Dec 2011 @ 07:13

this recipe was disastrous. there's FAR too much sugar, as our custard tarts were just oozing with sugar syrup, which resulted in runny tarts and a very black, burnt tray. they didn't set no matter how long we cooked them for. are you sure it's meant to be 500grams??? everything else seemed to be working so well...

4. by Nancy on Sat 29 Oct 2011 @ 05:05

just make these today, and found it was too sweet,Too much sugar, for one , and also found it's too messy for me. I will try it again, I may have done something wrong, but I will definitely cut down the sugar.

5. by Stephan on Sat 08 Oct 2011 @ 07:15

. I love cooking and see it as a passion so anything you cook with love and enthusiasm will always taste great. If you go for traditional dishes I agree this is not the original but this was not the aim here in my opinion and never got the idea that was Jamie’s intent so go easy ladies. It might not be original but who cares it fast and delicious to eat isn’t that the end result one wants. It was a hit on my party

6. by Priscilla on Sun 11 Sep 2011 @ 11:03

Just made this recipe and I think it calls for too much sugar. The custard becomes toffee-like. Nice though.

7. by laura on Thu 18 Aug 2011 @ 14:43

I am portuguese and I want to tell that the recipe from Catherina is correct. I love Jamie tv shows, but i was shocked when I saw the episode 1 of 30 minutes meals, and "Pastel de Nata" has caramel on the top of it, if you leave the cakes for more minutes in the oven they will look like those in the photo. Laura

8. by CATHERINA SANDERS on Wed 10 Aug 2011 @ 16:52

This recipe is more or less like the real one. What I didn't like was to see a bit of episode 1 of 30 minutes meals, that Jamie showed a recipe saying that was pastel de nata of portuguese with cinnamon on the pastry (it's only in the end when ready, if the person wanted). And had caramel on the top!!!!!!! No way!!!!!! Please Jamie, don't say that is the recipe of portuguese pastel de nata. Because it isn't!!!! When foreign travellers come to Portugal won't find that receipt here. Only this one, that I'm writing below. Catherina