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| Pastel de Nata |
While browsing The London Foodie‘s very extensive cookery book library, I found a Portuguese recipe book by David Leite, an American Portuguese food writer. I devoured every simple page of it when I saw David’s recipe for Pastel de Nata. The translation ‘custard tart’ just doesn’t make justice to this very sough after treat in the Lusophere, and in my view completely looses its appeal. Pastel de Nata is a crispy pastry cup filled with a light and smooth egg custard mixture.
It is common belief that the
medieval nuns in Portugal used vast quantities of egg whites to stiffen
their habits, and developed endless dessert recipes to use all the
surplus yolks.
I tried David’s recipe and it worked very well. The custard filling is quite liquid but once cooked in the oven it all comes together nicely. David’s recipe here where he also teaches how to make puff pastry. So if you have time…
It’s October and Halloween is in a few days time, so I though to make mini pumpkin pies. This recipe is loosely based on David Leite’s recipe for Pastel de Nata. Enjoy the Halloween celebrations this weekend.
small sieve, and a balloon whisk
mini pies, pending the size of your mini muffin’s tins.
- 1 packed
of shop bought ready to roll puff pastry or you can make it - For the
custard - 3
tablespoons all-purpose flour - 1 1/4 cups
milk, divided - 1 1/3 cups
granulated sugar - 1 cinnamon
stick - 2/3 cup
water - 1 vanilla pod
- 6 large
egg yolks, whisked - 425g pumpkin
pulp – I bough Libby’s tinned - Decoration
- 6 eggs
white and 20 tbsp of caster sugar - confectioner’s sugar
- Cinnamon
and 1/4 cup of the milk until smooth. Set aside.
cook until an instant-read thermometer registers 100°C. Do not stir.
vanilla pod. Remove the vanilla stick and then with the balloon whisk mix the hot
milk into the flour mixture.
into the hot milk-and-flour mixture, whisking briskly. Add the pumpkin pulp stirring really well. Let stand for five minutes till it cools down and it’s warm
and then whisk in the yolks, strain the mixture into a bowl, cover with plastic
wrap, and set aside.
bake the pastries
roll, from the refrigerator about 30
mins beforehand and roll it back on a lightly floured surface . Cut it into about 2m square pieces. Place a piece cut-side
down in each well of a nonstick 12-cup mini-muffin pan.
straight down into the middle of the dough. Flatten it against the bottom and sides of each tin creating a raised lip about 1/8 inch above the pan. The
pastry sides should be thinner than the bottom.
slightly warm custard. Bake the pasteis (pies) until the edges of the dough are
frilled and brown, about 8 to 9 minutes.
the pasteis to cool a few minutes in the pan, then transfer to a rack and let
them cool.
for 5 minutes till they are nicely fluffy and stiff peaks. Now add the sugar slowly.
the meringue.
Sprinkle the pasteis generously with sugar,
then cinnamon and serve.
Last year’s celebrations: roasted pumpkin and coconut soup
I adore custard tarts, both the Portuguese and the Chinese versions… tiny little bowls of pastry filled with quivering sweet custard… what's not to like?
Yours look lovely!
Awww Thanks Kavey. I haven't tried the Chinese version yet. I am sure it's delightful too.