Pastel De Nata is a Portuguese tart made from egg pastry and common in countries like Brazil, Cape Verde, Angola and introduced later in China. In addition, it is also popular in countries like Canada, Australia, US and France that has significant Portuguese immigrant population.
Pastel De Nata was created way back 18th Century by the catholic monks. It was made because in monasteries used large quantities of egg-whites just to starch their clothes, and these are nun’s habit. Before, the egg yolks was commonly used is cakes and pastries resulting to a best tasting pastries in the country.
Since 1837, convents and monasteries start selling pastries and offers freshly baked pastries and bread. The Pastel De Nata served with sprinkled cinnamon and powdered sugar.
The simple recipe has boomed in various countries and to be sold in pastelarias (pastry shop) and panaderieas (bakeries). The bite sized shape of Pastel De Nata is one of the additional factor why it became popular, it is affordable and yet very delicious.
This dessert will surely make you meal perfect; I know you want a copy of recipe of this dessert. Here are the ingredients.
For the dough:
2 cups minus 2 tablespoons all-purpose flour
1/4 tsp. sea salt
3/4 cup plus two tablespoons water
16 tbsp. unsalted butter, room temperature, stirred until smooth
For the custard:
3 tbsp. all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 tsp. pure vanilla extract
6 large egg yolks, whisked
To Make the Dough:
Mix flour, salt, water in a mixer fitted with a dough hook and mix until soft about 30 seconds.
Generously flour a work surface and pat the dough into a 6-inch square using a pastry scraper as guide.
Flour the dough and wrap it using plastic wrapper and set aside for about 15 minutes.
Roll the dought 18-inch square.
Use the scraper to lift the dough to make sure that the underside isn’t sticking.
Brush the excess flour off the top.
Trim edges using spatula.
Spread the left 2/3 of the dough with 1/3 butter to within 1-inch edge.
Fold the unbuttered right third of the dough.
Brush off any excess flour then fold over the left third.
From the top, pat downs the packet with your hand to release air bubbles.
Pinch the edges to close them.
Brush off excess flour.
Turn the dough 990 degree to the left so the fold is facing you.
Lift the packet and flour the work surface.
Roll out to an 18-inch square, dot and spread the left 2/3 of the dough with 1/3 of the butter.
Fold the dough and repeat procedure.
For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-inch by 21-inch rectangle.
Spread the remaining butter over the surface.
Use spatula as an aid to lift the edges closest to you and roll the dough away from you into a tight log.
Brush the excess flour from the underside as you go.
Trim the ends and cut the log in half.
Wrap each piece in plastic wrap and chill for about 1-2 hours, preferably overnight.
To Make the Custard:
Whisk the flour and ¼ cup of milk until smooth in a medium mixing bowl and set aside.
Bring the sugar, cinnamon and water to a boil in a small sauce pan and cook until instant-read thermometer registers 220oF. (DO NOT STIR)
In small saucepan, scald the remaining 1 cup milk.
Whisk the hot milk into the flour mixture.
Remove the cinnamon stick the pour the sugar syrup in a thin stream into the hot milk-and-flour mixture.
Add vanilla and stir until very warm but not too hot.
Whisk in the yolks, strain the mixture and cover with plastic wrap, set aside.
To Assemble and Bake:
Heat the oven to 550°F (290°C).
Remove pastry log and roll back and forth on a lightly floured surface.
Achieve the 16 inches long and scant a 3/4 –inch pieces.
Place a piece cut-side down in each well of a nonstick 12-cup mini-muffin pan.
Allow the dough pieces to soften several minutes until pliable.
Have a small cup of water nearby.
Dip your thumbs into the water, then straight down into the middle of the dough spiral.
Flatten it against the bottom of the cup to a thickness of about 1/8 – inch.
Smooth the dough up the sides and create a raised lip about 18 – inch above the pan.
The pastry sides should be thinner than the bottom.
Fill each cup ¾ full with the slightly warm custard.
Bake the pastries until the edges turns brown and frilled.
Remove from the oven and allow the pastries to cool a few minutes in the pan.
Transfer in a rack to cool until just warm.
Sprinkle the pastries generously with sugar and cinnamon.
NOTE: The components can be refrigerated up to three days without sugar and cinnamon and it can also be frozen up to three months.
The procedure is a bit hard because of the dough preparation but the custard preparation is easy. It is perfect during snack time and dessert, share it to your friends and let them taste the Portuguese popular sweet the Pastel De Nata.
Pastel De Nata is also good for business, you can sell them with your friends and neighbourhood and I am sure that they will love it.
Already cooked Pastel De Nata? Share your thoughts by making a comment below. I know that you already had an amazing experience preparing Pastel De Nata. Happy Eating to everyone !!!