![]() There are several versions of the original and you are welcome to try any. ![]() I first featured a different version at Manu’s Menu as part of a guest post a few years ago. ![]() The result was excellent! The pastry crust is crispy and the custard is creamy and presents caramelized spots that are very characteristic of the original pastel de belém. Then we used a custard recipe that doesn’t need to cook on the stovetop like a regular pastry cream. To make the labor less intensive, we used a store-bought pastry dough which cuts the prep time quite a bit. Our recipe is the easy or shortcut version of that recipe. The original Portuguese egg tart recipe from the 19 th century is a real secret. This isn’t any ordinary tart! We are sharing with you one of the Seven Wonders of Gastronomy. If you have never had pastel de nata, this is your big chance. This is the shortcut or easy dessert recipe that cuts the prep time quite a bit yet it tastes like the traditional treat. Carefully remove them from the muffin tins, and allow the pasteles to cool on a wire rack before serving.Pastel de nata (or Portuguese egg tart) is a 19 th century small tart with a crispy puff pastry crust and a custardy pastry cream filling, presenting caramelized spots on top. Once removed from the oven, allow the pasteles to cool for about 15 minutes in the muffin tins. ![]() Remove the muffin tins with the chilled dough from the refrigerator and fill with the custard mixture. Whisk in the milk, heavy cream, egg yolks, vanilla (and nutmeg, if desired.) Once the muffin tins are prepared with the dough, place the muffin tin in the refrigerator for 30-60 minutes in order to chill the dough.įor the filling, combine the sugar, cornstarch, and salt in a medium sized bowl. Using your fingers, press a portion of the dough into each muffin tin. Grease muffin tins with the extra butter. (You may choose to weigh each piece so they are equal.) Roll the divided pieces into balls. Remove the lid from the food processor and gather the dough into a ball. Add the egg, and pulse again briefly until the dough sticks together slightly. Pulse until the mixture resembles a coarse meal, about 30 seconds. Pulse once or twice to mix, and then add the butter. To make the crust, place the flour, sugar and salt in the bowl of an electric food processor. I added just a touch of nutmeg to this recipe, just to remind me of where I came from. But I can make an all butter short crust anytime, so that is the version I am including here.Īs a Texan, I grew up eating egg custard pie which was always topped with a sprinkling of ground nutmeg. I have to say I really loved the puff pastry version, but alas…I rarely have good puff pastry on hand. Other bakers choose to make a short crust made with butter. Some bakers choose to make their crust with flaky puff pastry. ![]() There are some differences with the crust, however. But eggs are universal (every bird and amphibian makes them) and milk is universal (every mammal makes it.)Įven though I couldn’t figure out who invented Pastel de Nata, one thing was absolutely clear: They are loved around the world! Who cares who came up with the idea!? I love these with coffee! We have our own version in Texas! Wheat is from the Mediterranean which points towards Portugal. Throughout history, there was so much trade between China and Portugal that it would be hard to say who came up with the recipe. I wondered who invented them first? Cool the Pastel de Nata before serving (really!) Chinese Egg Tarts are so similar to the Pastel de Nata that I enjoyed in Portugal. However, after a few late-night prowls we determined that the best egg tarts were at KFC. There was a tart stand in Shanghai next to our hotel. Last year when we were traveling in China, we encountered these little custard pies all over again in the form of a Chinese Egg Tart. Creamy and rich with the scent of vanilla, Pastel de Nata is the perfect accompaniment for coffee or hot chocolate. Traveling in Portugal, I discovered how much I adore Pastel de Nata, their national pastry. ![]()
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