Preparation :
Roll out the puff pastry on a floured surface, cut out circles the size of your mold then push them into the cavities to form tart bases.
Preheat the oven to th. 7 (210°C).
Heat the milk in a saucepan with the vanilla pod split in 2.
Mix the flour, sugar and salt in a salad bowl.
When the milk comes to the boil, remove the pan from the heat, remove the vanilla pod, removing its small seeds and putting them in the milk.
Stir the milk into the flour mixture.
Add 4 egg yolks and 1 whole egg and the lemon juice.
Mix everything vigorously.
Pour the mixture into each tart base.
Bake for 10 minutes, once the pasteis become golden brown remove from the oven.
Sprinkle with cinnamon and/or icing sugar and enjoy warm!
Tips for making successful pastéis de nata:
Homemade or store-bought puff pastry:
If you are using store-bought puff pastry, choose a pure butter version for a crispier and tastier result.
Spread it thinly for a light and delicate tart base.
Perfect cooking:
Watch the cooking carefully to prevent the cream from burning. The pastéis should be golden with small caramelized spots on top.
For an authentic result, use a high temperature (210-220°C).
Suitable molds:
Use muffin molds or specific molds for pastéis to obtain the traditional shape. Butter them well to make it easier to unmold.
Cream homogeneity:
Whisk the mixture well to avoid lumps. If necessary, pass the cream through a sieve before pouring it into the tart bases.
Flavor variations:
Add a pinch of cinnamon or lemon zest to the cream to intensify the flavors.
For a modern twist, try adding a splash of orange blossom water or cardamom.
Tasting:
Pastéis de nata are best served warm, sprinkled with cinnamon and/or icing sugar.
Pair them with an espresso for a 100% Portuguese experience.
Conservation :
Best eaten the same day. Otherwise, store in an airtight container in the refrigerator and reheat lightly in the oven before serving.
With these tips, you will get pastéis de nata worthy of the best Portuguese pastries!
Storage of pastéis de nata:
In the refrigerator:
Store your pastéis de nata in an airtight container or covered with cling film to prevent them from drying out.
They will keep for up to 2 days in the refrigerator, but their texture is best when eaten the same day.
Before serving:
If you have refrigerated them, reheat them lightly in the oven at 180°C for 5 to 10 minutes to regain their crispiness and flavor. Avoid reheating them in the microwave, as the dough could become soft.
Freezing (optional):
If you want to prepare them in advance, you can freeze the cooked pastéis de nata once they have cooled completely.
Place them in an airtight container, taking care to separate each layer with parchment paper to prevent them from sticking.
To enjoy them, defrost them in the refrigerator then reheat them in the oven to make them crispy again.
Freshness tip:
To fully enjoy their taste and texture, prepare them the same day or reheat them just before serving.
This way, your pastéis de nata will remain as delicious as when they came out of the oven!
