If you happen to go to Lisbon, you will hear everyone talking about one thing and that is “Pasteis de Nata”. A typical portuguese pastry, a kind of mini tartlet with flan or creamy custard, served warm with cinnamon and icing sugar.The cream pastries are one of the most popular specialities of Portuguese sweets. It can even be said that they are one of the symbols of Portuguese culture. This sweet is often accompanied by Galão (a typical beverage of Lisbon with a perfect balance of 3/4 hot foamed milk and 1/4 espresso, that makes it similar to cafe latte).
Its been dull cold weather from past few weeks and raining too. Not at all Bahrain type of weather. I needed sunshine in my kitchen and so I made these mini tartlets of pure delight! Pasteis de Nata! for a change, from the usual color red, to this warm sunshine, this valentine season I opted to make these golden mini melt in the mouth jewels.
They did not last long at home as all my three darlings, my husband and my two adorable daughters, who are not so sweet lover could not resist it and complimented that I brought the beauty of Lisbon at home.
- puff pastry 600 g frozen and thawed
- 500 ml milk
- 1 lemon peel
- 1 cinnamon stick
- 60g flour
- 500g sugar
- 250 ml water
- 7 egg yolk
- With a rolling pin roll the dough into a rectangular shape
- Now wrap the dough into a roll and pressing well.cut dough into slices into thickness of 1.5cm
- flatten the slices into the shapes of biscuits. You can use a round cutter to even a neat even round shape for each of the slices and smear them with butter.
- Place the shapes on a greased muffin tray. With the help of your thumbs, start pushing the center of the dough and spread it until the edges so that they become thicker, making the dough more thin on the bottom.
- Then in a medium pan put the milk and the lemon peal and, little by little, join the flour, whisking it until there’s no lump. On a stove top over medium heat Stir until it begins to boil and becomes a creamy texture, then turn off the heat.
- In another pan, boil sugar and water and stir until very well dissolved.
After starting to boil, let boil for exactly 3 minutes.
Add the sugar syrup in the above cream milk mixture and stir well for few more minutes. Take it out of the heat and let it cool down completely.
- Add the egg yolks with the cream and stir well.
Fill the shapes with the cream.
Bake in preheated oven at 250 degrees for 17 minutes, until the pastry looks golden and the custard looks yellow and with tiny brown spots. And that is done! You can eat them warm or cold, and a bit of cinnamon on top makes the perfect tart!
** If the spots do not appear that is okay too, they will taste the same! And don’t worry if the custard make a big bubble out of the cup, that is normal. As soon as you take them out of the oven that bubble will sink.