Pasteis de Natas

Of course I saved the best, the dessert for last from my Portuguese feast. I made pasteis de natas, or custard tarts, probably the most famous and beloved dessert in Portugal.

I had enough custard leftover to make a tart too.

Pastel de nata is a famous Portuguese egg custard tart with a flaky pastry crust, traditionally dusted with cinnamon or powdered sugar, though most people, us included, prefer just the cinnamon. Originating in the 18th century with monks in Lisbon, these tarts feature a rich, creamy custard filling that is baked until caramelized or slightly scorched on top. They are a beloved dessert in Portugal and have gained international popularity, with a famous secret recipe still made at Pastéis de Belém in Lisbon. They can only be called pasdteis de Belem in Belem, at the world famous Belem restaurant. Anywhere else, they are called pasteis de natas. They were first created by Catholic monks at the Jerónimos Monastery in Lisbon before the 18th century. These delicious desserts were created because they used the egg whites to clean and starch their collars, and needed to find a way to use all the egg yolks. The result …. pasteis de natas. !Deliciosa!

Pasteis de Natas

This delicious sweet treat doesn’t use a lot of ingredients, but they sure use them well. 🙂 I bought this cookbook in Portugal, at the Bertrand Bookstore in Lisboa, the oldest bookstore in the world. Everything was in metrics, so I had to convert everything. To be nice (for a change) I will give you both measurements for this recipe. 🙂

300 g or 1 1/2 cups sugar

150 ml or 1/2 cup water

1-2 cinnamon sticks

1 -2 tsp grated lemon peel

30 g or 2 TBSP flour

30 g or 2 TBSP cornstarch

500 ml or 2 1/2 cups milk

6 egg yolks

1 whole egg

puff pastry – I used the puff pastry shells

ground cinnamon for topping

Preheat the oven to 250*C or 450*F.

Arrange the puff pastry shells on an ungreased baking sheet.

Make a simple syrup with the sugar, cinnamon sticks, lemon peel and water. Bring to a boil without stirring, then reduce to a simmer for 3-4 minutes or until it reaches 105-107* C or 225* F. Use a candy thermometer.

Dissolve the flour and cornstarch in a saucepan with the milk. Bring to a boil and stir constantly until it is lump free and slightly thickened.

Combine the egg yolks and whole egg and mix together well.

Pour the simple syrup mixture through a strainer into the milk mixture and mix the simple syrup with the milk and flour, bring to a boil, and stir constantly until it thickens, for about 1-2 minutes. Allow the mixture to cool for about 10 minutes, then slowly add the egg mixture, whisking constantly, so the eggs do not scramble.

Prebake the puff pastry shells for about 15 minutes, or until they puff and brown, then remove from the oven. I scooped out the center of the pastry shells. Fill with as much pastry filling as the shells will hold with out overflowing. Bake again for about 10-15 minutes, or until the custard begins to brown and caramelize on the top.

Remove from the oven, let cool a bit, then generously sprinkle the ground cinnamon on top. These are best when served the same day they are made at room temperature, though they are still good a few days later, when kept in the refrigerator and removed about 30 minutes before eating. I bet you can’t stop at just one. 🙂 🙂 🙂

Have a great day and make everyday great. Live life to the fullest. It’s not the destination that matters, but the journey. Enjoy the ride. ‘Til next time.