{"id":5023,"date":"2015-03-25T01:05:32","date_gmt":"2015-03-25T00:05:32","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5023"},"modified":"2015-03-25T01:07:47","modified_gmt":"2015-03-25T00:07:47","slug":"recipe-pasteis-de-nata-portuguese-custard-tarts","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/laminated-doughs\/recipe-pasteis-de-nata-portuguese-custard-tarts","title":{"rendered":"Recipe: Pasteis de nata (Portuguese custard tarts)"},"content":{"rendered":"

French pastry is good, but it’s not the only one in the world! After a virtual tasty trip to Austria\u00a0for the apple strudel<\/a> of my last post, this time we head to Portugal<\/strong>.<\/p>\n

\"Recipe-Pasteis-de-nata-Step15\"<\/a><\/p>\n

Past\u00e9is de nata<\/strong> or Past\u00e9is de Bel\u00e9m<\/strong> are a national institution in Portugal<\/strong>: they are baked puff pastry tarts<\/strong> filled with custard<\/strong>. The custard is usually of a neutral flavour, but I added\u00a0a bit of vanilla just because I’m addicted to it; the baked tarts, though, are served with sprinkled cinnamon on top<\/strong>.<\/p>\n

Of course I used my home-made puff pastry<\/a><\/strong> for these past\u00e9is, but I admit I haven’t\u00a0understood\u00a0one step of the recipe yet<\/em>: many books and blogs\u00a0call for regular laminated puff pastry to be rolled<\/strong> (that would give even more layers) but then crushed to form the tart bases (and this is not a good news for our beautiful layers).<\/p>\n

\"Recipe-Pasteis-de-nata-Step03\"<\/a><\/p>\n

I think the interest of having puff pastry is to have crunchy and flaky layers<\/strong> as the base of a pastel, but with the most common procedure I found (which is the one explained in this recipe), the result is buttery but not too crunchy nor flaky. Next time I’ll avoid crushing all the layers to see the difference!<\/p>\n

\"Recipe-Pasteis-de-nata-Step08\"<\/a><\/p>\n

As for the filling, some versions of these past\u00e9is feature pastry cream<\/strong> and some a custard sauce<\/strong> (cr\u00e8me anglaise): I used the latter and the result was excellent for me!<\/p>\n

Bom apetite!<\/p>\n

 <\/p>\n

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Past\u00e9is de nata<\/h2>\n
\n \n \"\"Print recipe<\/a>\n