Welcome to another sweet and golden episode of Rosa’s Portuguese Kitchen! Get ready to learn the authentic recipe for one of Portugal’s most iconic and beloved desserts: the Pastéis de Nata (Portuguese Custard Tarts).
In this video, Rosa shares all the secrets to creating the perfect textural contrast: the incredibly flaky puff pastry crust and the rich, velvety smooth custard filling. We reveal the traditional technique for making the aromatic sugar syrup, infused with lemon peel and a cinnamon stick, and the high-temperature baking trick (250°C/480°F for 25 minutes) required to achieve that signature, irresistible caramelized top. This tart embodies the true flavor of Portugal in every bite!
The Full Episode Recipe: Pastéis de Nata
Ingredients:
1 roll of puff pastry
500 ml milk
70 g all-purpose flour
10 g cornstarch
12 egg yolks
500 g sugar
1 pinch of salt
250 ml water
Lemon peel
1 cinnamon stick
Instructions (Step-by-Step):
Aromatic Syrup: In a saucepan, combine the sugar, water, lemon peel, and cinnamon stick. Bring it to a boil for 3 minutes, then set aside to cool slightly.
Milk Mixture: In a separate pot, add the flour, cornstarch, salt, and milk. Stir well and bring to a boil while whisking continuously until thickened.
Combine: Slowly add the sugar syrup (remove the lemon peel and cinnamon stick) to the milk mixture, stirring constantly until fully incorporated and smooth.
Final Custard: Add the egg yolks and stir gently until the custard is smooth and uniform.
Assembly and Bake: Line small tart molds with the puff pastry, making sure the edges are thin. Fill with the custard. Bake in a preheated oven at 250°C (480°F) for about 25 minutes, or until the tops are beautifully golden and caramelized.
Serve: Let them cool slightly, then sprinkle with cinnamon or powdered sugar if desired.
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In this sweet and golden episode of Rose's Portuguese Kitchen, we're baking one of Portugal's most iconic desserts, past nata. Creamy, flaky, and caramelized on top, these custard tarts are a symbol of tradition and irresistible indulgence. [Music] Nata, one roll of puff pastry, 250 ml of milk, 35 g of allpurpose flour, 5 g of corn starch, six egg yolks, 250 g of sugar, one pinch of salt, 125 ml of water, lemon peel, and one cinnamon stick. In a saucepan, combine the sugar, water, lemon peel, and cinnamon stick. Bring to a boil for 3 minutes to form a syrup. Set aside. In a separate pot, add the flour, corn starch, salt, and milk. Stir well and bring to a boil while whisking continuously. Slowly add the sugar syrup to the milk mixture, stirring constantly to combine. Add the egg yolks and stir until the custard is smooth and uniform. Line small tart molds with puff pastry. Fill with the custard mixture. Bake in a preheated oven at 250° C for 25 minutes or until golden and caramelized on top. Let cool slightly, then sprinkle with cinnamon or powdered sugar if desired. Pesata bring the taste of Portugal to every bite. Warm, sweet, and unforgettable. Until next time on Ros's Portuguese Kitchen, where tradition is always served fresh. [Music] Fasa ecom.
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