![]() In fact, in some parts of Brazil we mistakenly refer to every pastel de nata as a pastel de Belém. Some of you might be familiarized with the Portuguese custard tarts being called ‘Pastéis de Belém’. No wonder they say almost every pastry in Portugal was created by a monk – pastel de nata is no exception. Resulting in the creation of multiple pastries in the convents across the country, which all share the classic golden colour of the egg yolks, locally known as Doces Conventuais (Convent Sweets). At the same period, after the colonization of Madeira Island, refined sugar started to gain popularity in Portugal. They and plenty of other pastries in Portugal, were created to reduce the waste of egg yolks in the convents.ĭuring the 15 th century it was common for the nuns and monks to use egg whites for starching their clothes. The origins of the pastéis are related to the Hieronymites Monastery in Belém. They are very popular here in Portugal and quite easy to find in bakeries, coffee shops, and supermarkets. Despite having the word nata (meaning cream) in its name, traditionally, no cream is required. The ingredients used to concoct them are the puff pastry, milk, egg yolks, sugar, cinnamon, and sometimes lemon peel. Dust with cinnamon and icing sugar for serving.9 Making your Pastéis de Nata What is a Pastel de Nata?Ī Pastel de Nata or Portuguese Custard Tart is, simply, a sweet pastry that combines puff pastry and custard.Leave the tarts in the tin for 5 minutes and then transfer to a wire rack to cool completely.The authentic look is to see the top of the custard blackened in places! Bake for 20 minutes, or until the pastry and custard are golden. ![]() Form the pastry rounds into the muffin tin, and then spoon the custard into pastry cases.Lay each pastry round on a lightly floured surface and use a rolling pin to roll out the pastry until each disc is very thin and 10cm in diameter. Roll up the pastry tightly from the short end, and cut the pastry log into twelve 1cm rounds.Cut the puff pastry sheet in half and put one half on top of the other, then set aside for 5 minutes.Preheat the oven to 200C, and lightly grease a 12-hole 80ml muffin tray.Cover the surface of the custard with cling film in order to prevent a skin forming. Transfer the now-custard into a bowl to allow cooling. Remove the saucepan from the heat and stir in the vanilla extract.Place the pan over a medium heat and cook, stirring constantly until the mixture thickens and comes to the boil.Gradually whisk in the cream and milk until smooth. ![]()
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