ADVERTISEMENT
Roll out the puff pastry on a floured surface, cut out circles the size of your mold then push them into the cavities to form tart bases.
Preheat the oven to th. 7 (210°C).
Heat the milk in a saucepan with the vanilla pod split in 2.
Mix the flour, sugar and salt in a salad bowl.
When the milk comes to the boil, remove the pan from the heat, remove the vanilla pod, removing its small seeds and putting them in the milk.
Stir the milk into the flour mixture.
Add 4 egg yolks and 1 whole egg and the lemon juice.
Mix everything vigorously.
Pour the mixture into each tart base.
Bake for 10 minutes, once the pasteis become golden brown remove from the oven.
Sprinkle with cinnamon and/or icing sugar and enjoy warm!
Tips for making successful pastéis de nata:
Homemade or store-bought puff pastry:
If you are using store-bought puff pastry, choose a pure butter version for a crispier and tastier result.
Spread it thinly for a light and delicate tart base.
Perfect cooking:
Watch the cooking carefully to prevent the cream from burning. The pastéis should be golden with small caramelized spots on top.
For an authentic result, use a high temperature (210-220°C).
Suitable molds:
Use muffin molds or specific molds for pastéis to obtain the traditional shape. Butter them well to make it easier to unmold.
Cream homogeneity:
Whisk the mixture well to avoid lumps. If necessary, pass the cream through a sieve before pouring it into the tart bases.
Flavor variations:
Read more on next page
ADVERTISEMENT
