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Pastel de Nata: A Portuguese Delight

Pastel de nata is a Portuguese custard tart that is a beloved pastry in Portugal and around the world. It consists of a flaky, buttery pastry crust filled with a creamy, egg custard filling. Pastel de nata is often dusted with cinnamon or powdered sugar before serving.

History of Pastel de Nata

The origins of pastel de nata can be traced back to the 18th century. It is believed that the pastry was first created by monks at the Jerónimos Monastery in Lisbon, Portugal. The monks used egg whites to starch their robes, and they would often use the leftover egg yolks to make pastries. One of the pastries they created was pastel de nata, which quickly became popular among the locals.

In the 19th century, pastel de nata became a popular street food in Lisbon. Vendors would sell the pastries from carts, and they quickly became a favorite snack for both locals and tourists. Today, pastel de nata is still a popular pastry in Portugal and can be found in bakeries, cafes, and restaurants throughout the country.

Preparation of Pastel de Nata

Pastel de nata is made with a simple dough that is rolled out and then pressed into muffin tins. The custard filling is made with milk, sugar, eggs, and flour. The filling is poured into the pastry shells and then baked until the custard is set and the pastry is golden brown.

Here is a more detailed recipe for pastel de nata:

Ingredients:

• For the pastry:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1/4 cup ice water
• For the custard filling:
  • 1 cup milk
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Ground cinnamon or powdered sugar, for dusting

Instructions:

1. To make the pastry, whisk together the flour and salt in a large bowl. Add the butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
4. On a lightly floured surface, roll out the dough to a thickness of 1/8 inch. Cut out 12 circles of dough, each about 4 inches in diameter.
5. Press the dough circles into the prepared muffin tins. Trim the edges of the dough so that they are even with the tops of the tins.
6. To make the custard filling, whisk together the milk, sugar, eggs, flour, and vanilla extract in a large bowl.
7. Pour the custard filling into the pastry shells.
8. Bake for 25-30 minutes, or until the custard is set and the pastry is golden brown.
9. Let the pastel de nata cool for a few minutes before serving. Dust with ground cinnamon or powdered sugar, if desired.

Tips:

• For a flakier pastry, use cold butter and ice water.
• Do not overmix the dough, as this will make the pastry tough.
• If you do not have muffin tins, you can bake the pastel de nata in a 9-inch pie plate.
• Pastel de nata can be served warm or cold.

Enjoy!