History of Pasteis de Nata
The origins of Pasteis de Nata can be traced back to the 18th century in Lisbon, Portugal. They were first created by Catholic monks at the Jerónimos Monastery as a way to use up leftover egg yolks from the production of communion wafers. The monks sold these pastries to generate income for the monastery, and they quickly became a popular treat among the locals.
In the 19th century, Pasteis de Nata became even more popular after they were featured in a cookbook by Maria de Sousa called “Doces e Compotas” (Sweets and Preserves). This cookbook helped to spread the recipe for Pasteis de Nata throughout Portugal and beyond.
Today, Pasteis de Nata are one of the most popular desserts in Portugal. They are often served at breakfast or as a snack, and they can be found in bakeries and cafes all over the country.
Preparation of Pasteis de Nata
Pasteis de Nata are made with a simple dough that is filled with a creamy egg custard. The dough is made from flour, water, butter, and salt. The custard is made from milk, sugar, eggs, and cornstarch.
To make Pasteis de Nata, the dough is first rolled out and then cut into circles. The circles of dough are then placed in muffin tins and filled with the custard. The pastries are then baked until the custard is set and the dough is golden brown.
Here is a more detailed recipe for Pasteis de Nata:
Ingredients:
For the dough:
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup (60ml) cold water
For the custard:
- 1 cup (240ml) whole milk
- 1/2 cup (100g) sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- To make the dough, combine the flour and salt in a large bowl. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs.
- Add the water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- To make the custard, whisk together the milk, sugar, egg yolks, cornstarch, and vanilla extract in a medium saucepan. Cook over medium heat, stirring constantly, until the custard has thickened and coats the back of a spoon.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/8 inch. Cut out 12 circles of dough and place them in a muffin tin.
- Fill each pastry shell with the custard.
- Bake for 20-25 minutes, or until the custard is set and the dough is golden brown.
- Let the Pasteis de Nata cool for a few minutes before serving.
Tips:
- For a richer flavor, use heavy cream instead of milk in the custard.
- To make the pastries ahead of time, bake them according to the recipe and then let them cool completely. Store the pastries in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pastries in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes.
- Pasteis de Nata are best served warm with a dusting of cinnamon or powdered sugar.
