Pasteis de Nata

Name: Pasteis de Nata
Ingredients: 1 Scraped vanilla pod; 10 g Cornstarch; 1 Tante Fanny puff pastry roll; 100 g Granulated sugar; 2 Cinnamon; 250 ml Whole milk; 1 Zest of an organic lemon; 2 Egg yolks; 1 Egg; Icing sugar; 1 Butter (for greasing baking tin)

The Pasteis de Nata is a small round tart with a rich custard filling and a crispy puff pastry crust.

The Pasteis de Nata, also known as Pastel de Nata, is an iconic Portuguese pastry that originated in the 18th century with the monks of the Jerónimos Monastery in Belém, Lisbon. When they were looking for a way to use leftover egg yolks, they created this delicious dessert. The traditional recipes have been preserved and passed down for centuries, making this pastry a timeless classic in Portuguese patisserie. Recipe is for 12 Pasteis de Nata muffins.

Ingredients

1Scraped vanilla pod

10gCornstarch

1Tante Fanny puff pastry roll

100gGranulated sugar

2Cinnamon

250mlWhole milk

1Zest of an organic lemon

2Egg yolks

1Egg

Icing sugar

1Butter (for greasing baking tin)

Preparation

Preheat the oven to 220°C top/bottom heat.
Remove the dough from the refrigerator 10 minutes before use.
Grease the muffin tins with butter.
Slowly heat the milk, sugar, seeds from the vanilla pod, and lemon zest.
Mix the cornstarch with some water and stir it into the milk. Bring to a boil and then cool immediately. Then stir the egg yolk and the egg very well into the mixture.
Roll out the puff pastry on the baking paper, sprinkle the dough with cinnamon, and roll the dough up again.
Cut the dough into slices of 2 cm.
Flatten the dough and divide it among the muffin tins.
Spoon the pudding into the cups up to three-quarters full and bake for about 30 minutes until golden brown.
Let the Pasteis de Nata muffins cool and sprinkle with a little powdered sugar.
Serve lukewarm.