Irresistible Miniature- Pastel de Nata [A Taste of Lisbon at Home]

                                                   Irresistible Miniature Pastel de Nata

[A Taste of Lisbon at Home]

Imagine a delicate, flaky puff pastry shell filled with rich, creamy custard, caramelized perfectly with a slightly blistered top. This miniature Pastel de Nata takes you on a delightful trip to the sunny streets of Lisbon, offering an explosion of sweet, custardy joy in every bite. They are perfect for a cozy dessert, a fancy brunch, or a quick indulgent snack. This recipe brings the magic of Portugal's most famous pastry right to your kitchen, scaled for two to enjoy without wasting a single crumb. Get ready to delight your taste buds!

Preparation Time: 25 minutes

Cooking Time: 15-20 minutes

Total Time: 40-45 minutes

Difficulty Level: Medium

Serve: 2

INGREDIENTS 

For the Custard 

·       Granulated Sugar: 40g (approx. 3 tbsp) 

·       Water: 25ml (approx. 1.5 tbsp) 

·       Cinnamon Stick: 1 small (about 1 inch) 

·       Lemon Peel: 1 small strip (from about 1/4 lemon) 

·       Whole Milk: 75ml (approx. 1/3 cup) 

·       All-Purpose Flour: 5g (approx. 1 tsp) 

·       Egg Yolks: 2 large 

For the Pastry 

·       Pre-made Puff Pastry: 1 sheet (approx. 125g / 4.4 oz, usually 1/4 of a standard 500g pack) 

Tools & Equipment 

·       Small saucepan 

·       Whisk 

·       Small bowl 

·       Fine-mesh sieve 

·       Muffin tin or specific Pastel de Nata molds (2 molds) 

·       Rolling pin 

·       Pastry brush (optional, for egg wash) 

·       Oven mitts 

INSTRUCTIONS 

Step 1.

Prepare the Custard Syrup (Sugar Syrup): In a small saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Bring it to boil over medium heat, stirring until the sugar dissolves. Let it boil for 2-3 minutes until it thickens slightly into a light syrup. Remove it from the heat and let it cool a bit. Discard the cinnamon stick and lemon peel. 

Step 2.

Prepare the Flour Slurry: In a small bowl, whisk the milk and flour together until smooth and free of lumps. 

Step 3.

Combine Custard Ingredients: Gradually whisk the milk-flour mixture into the cooled sugar syrup in the saucepan. Place the saucepan back on medium-low heat. 

Step 4.

Thicken the Custard: Cook, stirring constantly with a whisk, for 3-5 minutes until the mixture thickens to a consistency similar to thin béchamel sauce. Be careful not to let it boil vigorously. Remove from heat immediately. 

Step 5.

Temper Egg Yolks: In a separate small bowl, lightly whisk the egg yolks. Slowly pour about half of the warm custard mixture into the egg yolks, whisking them constantly to temper them. This stops the yolks from scrambling. 

Step 6.

Finish the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining custard. Whisk vigorously until well combined. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a super smooth custard. Set it aside and let it cool completely to room temperature. 

Step 7.

Preheat Oven: Preheat your oven to its highest setting, ideally 250°C (480°F) or even higher if your oven goes to 275°C (525°F). This high heat is essential for the characteristic blistering on top. 

Step 8.

Prepare Puff Pastry: Lightly flour your work surface. Roll out the puff pastry sheet a bit thinner, to about 2-3mm thick. 

Step 9.

Cut Pastry Circles: Using a round cutter or the rim of a glass (about 8-9 cm / 3-3.5 inches in diameter), cut out 2 circles from the puff pastry. 

Step 10.

Line Molds: Lightly grease your muffin tin or Pastel de Nata molds. Carefully press each pastry circle into a mold, pushing it up the sides so the pastry comes slightly above the rim. The goal is a slightly ruffled edge. Don't worry if it isn't perfect; the rustic look adds to the charm. 

Step 11.

Fill with Custard: Pour the cooled custard filling into each pastry-lined mold, filling them about 3/4 full. 

Step 12.

Bake: Place the molds in the preheated oven. Bake for 15-20 minutes, or until the pastry is golden brown and flaky, and the custard is deeply caramelized with dark spots on top. The high heat is crucial for achieving that signature charred top. 

Step 13.

Cool: Once baked, carefully remove the Pastel de Nata from the oven. Let them cool in the molds for a few minutes before gently transferring them to a wire rack to cool completely. 

Step 14.

Serve: Serve warm or at room temperature. Optionally, dust with cinnamon powder before serving for an authentic touch. 

Macro Summary (Approximate per serving, very general as it depends on exact ingredients and portions) 

v  Calories: 300-400 kcal 

v  Protein: 5-7g 

v  Carbohydrates: 30-40g (mostly from sugar and flour) 

v  Fats: 15-25g (from puff pastry and egg yolks) 

Note: This is a very rough estimate. To get precise macros, calculate based on the specific brands and quantities of ingredients used. 

Tips & Variations 

·       Don't Skimp on Heat: The very high oven temperature is essential for getting the dark spots (caramelization) on the custard's surface and for a super flaky pastry. 

·       Cool Custard is Key: Make sure the custard is completely cool before filling the pastry. This keeps the pastry from getting soggy. 

·       No Molds? No Problem! A standard muffin tin works well. Just be sure to press the pastry up the sides. 

·       Spices: Try adding a small pinch of nutmeg or a different citrus peel (like orange) in the custard for a subtle change. 

·       Sweetness Adjustment: If you want less sweetness, slightly reduce the sugar in the syrup, but be aware that it might affect caramelization. 

·       Serving Suggestion: Traditionally served plain, but a dusting of powdered cinnamon is a popular touch. 

FAQs 

1Q- Why does my Pastel de Nata not get those dark spots on top? 

A: This usually happens because the oven temperature is too low. Make sure your oven is preheated to its highest setting (250°C / 480°F or higher) and place the tarts on the top rack. Some ovens might require using the broiler for a very short burst at the end (watch closely to prevent burning!). 

2Q- Can I make the custard ahead of time? 

A: Yes, definitely! The custard can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Make sure it's completely cooled before you store it. 

3Q- My puff pastry is getting soggy. What am I doing wrong? 

A: Several reasons: 1) Your custard might have been too warm when poured into the pastry. Ensure it’s completely cooled. 2) You might not be baking at a high enough temperature, which can prevent the pastry from crisping up quickly. 3) Overfilling the mold can also lead to sogginess. 

4Q- Can I freeze baked Pastel de Nata? 

A: While they taste fresh, you can freeze them for up to 1-2 months. Thaw in the refrigerator and reheat in a hot oven (around 180°C / 350°F) for 5-10 minutes to crisp up the pastry.