If you aren’t eating them on the day they are baked, I would recommend reheating them. Although my friend’s Portuguese husband has recommended I try cinnamon, I am still yet to try this! How do you eat yours? It is quite common in Lisbon to sprinkle cinnamon and sometimes icing sugar on top. The pastry is crisp and brittle and the custard is warm and silky. These Portuguese custard tarts are best eaten when they are warm. There are instances when it is best to splash out a little and this is definitely one of those occasions. I wouldn’t recommend using vanilla extract for these tarts. I would use ½ tsp if you are using this instead. If you don’t have vanilla pods, you can use vanilla bean paste. You can find vanilla pods in most large supermarkets in the baking aisle. They are a little bit more expensive than other types of vanilla, but I think it is worth pushing the boat out for something like these tarts. They add an unbeatable flavour to the custard. Vanilla pods are traditionally used in Pasteis de Nata. Folds are normal and will add to the look of the finished pastries. It is just a rough estimate of the size you need.Īlso don’t worry if you get folds in the pastry when you drape it into the muffin tins. This is likely to chill it too much and may alter the texture of the pastry.ĭon’t worry about making sure you roll the pastry to exactly 11cm in diameter. I wouldn’t recommend putting the pastry in the freezer to chill. If it starts to stick or look like it is melting slightly just put it in the fridge for a couple of minutes to firm up again.Ĭhilling the muffin tin helps to keep the pastry cold, but before you get to this stage you can take a break and chill your pastry. All-butter puff pastry tends to be a bit stickier to work with. The main piece of advice to remember for this recipe is to chill your pastry. Pastry can be a little daunting to some people, but there is nothing to be scared of! If you can’t find all-butter puff pastry, or don’t want to go searching for it you can use standard puff pastry. It isn’t available in all supermarkets but I do know you can buy it in Sainsburys and Waitrose. Due to the higher level of butter it makes these extra indulgent.Īll-butter puff pastry doesn’t seem to be as readily available here in the UK. I think Pasties de Nata are the perfect time to go all out and use all-butter puff pastry. Do you have to use all-butter puff pastry? You can of course make your own puff pastry for these Pasteis de Nata if you would like. So ready rolled pastry is a huge timesaver for me. I am not blessed with the skills of rolling pastry into a perfect rectangle. I also take it a step further and use ready rolled pastry because this makes my life so much easier.
The original write up of the recipe is quite brief, so hopefully the additional tips I provide will be of use to some people! Is it cheating using ready made pastry?ĭefinitely not more often than not I use ready made pastry because it is super convenient and easy. It isn’t my recipe, it is from the Guardian website. Mr Curly’s Aunt found this Pasteis de Nata recipe and it is so tasty it is the one I have always used. They are so delicious and definitely something I think people should replicate at home. On a trip to Lisbon a few years ago with my friend, we sampled as many Pasteis de Nata as we could. One particular café is so popular that Pasteis de Nata are sometimes referred to as Pasteis de Belem after the café. Pure heaven.Īlthough Pasteis de Nata or Portuguese Custard Tarts can be found all over Portugal, they originate in the Belem region of Lisbon.
They are soft and rich egg custard encased in crisp buttery pastry. Pasteis de Nata are incredibly delicious Portuguese egg custard tarts.
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