Take a sweet trip to Portugal with this authentic Pastel de Nata recipe! 🥮✨
These custard tarts have a flaky puff pastry base and a creamy, caramelized custard filling. They’re perfect for dessert, tea time, or just when you’re craving something special.
🍴 Ingredients
Puff pastry (store-bought or homemade) – 1 sheet
Egg yolks – 3
Sugar – ½ cup (100 g)
Milk – 1 cup (240 ml)
Vanilla or cinnamon stick – optional
🔥 Instructions
1. Line a muffin tin with puff pastry rounds.
2. Make the custard: warm milk + sugar + cinnamon. Mix yolks with cornstarch, whisk in milk, cook until thick.
3. Pour custard into pastry shells.
4. Bake at 220°C (425°F) for about 15–20 minutes until golden brown and slightly burnt spots appear.
💡 Serve warm with a sprinkle of cinnamon or powdered sugar!
📍 More recipes from our “Travel Around the World” dessert series are coming soon. Stay tuned!
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Hi everyone. Today we’re traveling to Portugal to taste one of the world’s famous pastries, paso denata, if I’m right about the pronunciation. These little custard tarts have a crispy, flaky shell and a creamy custard center. They’re simple, elegant, and absolutely delicious. Let’s bake them together. In a saucepan, I’m heating milk, sugar, flour, and vanilla. If you like, you can add a cinnamon stick, too. Then, we stir it until thick and smooth. And now, it’s time for egg yolks. You have to add them one by one and mix it together. [Music] [Music] [Applause] [Music] [Music] Now it’s time for puff pastry. You can make your own or use a storebot, which I’m using today. I’m rolling it up tightly into a lock, slicing it into small rounds, and pressing each one into a muffin tin to form little cups. [Music] [Music] Heat. Heat. Heat. [Music] Heat. [Music] [Music] Heat. Heat. Heat. [Music] Heat. [Music] [Music] [Music] [Music] Heat. [Music] Heat. [Music] [Music] [Applause] [Music] Heat. Heat. [Music] Heat. [Music] [Applause] [Music] Heat. [Music] Now I’m pouring the custard into the puff pastry shells and baking them at high heat until the tops are golden and slightly caramelized. That’s the signature look of pestle denada. [Music] [Music] And here it is. Portugal’s pest donatada. Crispy, creamy, and so full of flavor. If you’ve never tried this before, you have to make it. Don’t forget to subscribe for more delicious recipes from around the world. [Applause] [Music]
Dining and Cooking