Pastel de Nata

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Unroll the puff pastry dough and tightly roll it into a log from the shorter side.

   Ca. 2 min.

2. 2

   Wrap the pastry log in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours, to allow it to firm up.

   Ca. 30 min.

   Kokkens note: This step helps create the distinct flaky layers.

3. 3

   While the pastry chills, prepare the syrup by combining the granulated sugar and water in a small saucepan.

   Ca. 1 min.

4. 4

   Add the cinnamon stick and lemon peel to the saucepan with the sugar and water.

5. 5

   Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.

   Ca. 3 min.

6. 6

   Once boiling, reduce the heat and simmer for 3-5 minutes until the syrup thickens slightly.

   Ca. 5 min.

   Kokkens note: Do not stir once boiling to prevent crystallization.

7. 7

   Remove the syrup from the heat and let it cool completely.

   Ca. 20 min.

8. 8

   In a separate bowl, whisk together the egg yolks, all-purpose flour, and whole milk until smooth.

   Ca. 2 min.

   Kokkens note: Ensure no lumps remain.

9. 9

   Once the syrup has cooled, remove the cinnamon stick and lemon peel.

   Ca. 1 min.

10. 10

    Gradually pour the cooled syrup into the egg mixture while continuously whisking to temper the yolks and prevent scrambling.

    Ca. 2 min.

    Kokkens note: Pour slowly in a thin stream.

11. 11

    Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens to a consistency similar to pouring cream.

    Ca. 8 min.

    Kokkens note: Do not boil the custard, as it can curdle.

12. 12

    Remove the custard from the heat, pour it through a fine-mesh sieve into a clean bowl to ensure smoothness, and let it cool completely.

    Ca. 20 min.

    Kokkens note: Press the custard through the sieve with a spatula.

13. 13

    Preheat your oven to 250°C (480°F) and place a baking sheet in the oven to preheat as well.

    Ca. 15 min.

    Kokkens note: The high heat is crucial for achieving the characteristic dark spots on top.

14. 14

    Lightly grease a 12-cup muffin tin or specific pastel de nata molds.

    Ca. 1 min.

15. 15

    Remove the chilled pastry log from the refrigerator and slice it into 12 equal rounds, about 1.5 cm thick.

    Ca. 2 min.

16. 16

    Place one pastry round into each prepared muffin cup.

    Ca. 1 min.

17. 17

    Using your thumbs, press the pastry from the center outwards, lining the cups to create a thin base and sides that extend slightly above the rim.

    Ca. 5 min.

    Kokkens note: Aim for a very thin pastry shell.

18. 18

    Fill each pastry shell with the cooled custard mixture, almost to the top.

    Ca. 2 min.

    Kokkens note: Do not overfill, as the custard will puff up.

19. 19

    Carefully transfer the muffin tin onto the preheated baking sheet in the oven.

20. 20

    Bake for 15-20 minutes, or until the pastry is golden brown and the custard has caramelized, with some characteristic dark spots on top.

    Ca. 20 min.

    Kokkens note: Keep a close eye on them to prevent burning due to the high temperature.

21. 21

    Remove the tarts from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

    Ca. 5 min.

22. 22

    Serve warm or at room temperature, optionally dusted with ground cinnamon.