Pastel de Nata

备料

配料

做法

分步操作

1. 1

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

   约 2分钟

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.

   约 30分钟

   烹饪提示： 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.

   约 1分钟

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.

   约 3分钟

6. 6

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

   约 5分钟

   烹饪提示： Do not stir once boiling to prevent crystallization.

7. 7

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

   约 20分钟

8. 8

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

   约 2分钟

   烹饪提示： Ensure no lumps remain.

9. 9

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

   约 1分钟

10. 10

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

    约 2分钟

    烹饪提示： 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.

    约 8分钟

    烹饪提示： 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.

    约 20分钟

    烹饪提示： 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.

    约 15分钟

    烹饪提示： 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.

    约 1分钟

15. 15

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

    约 2分钟

16. 16

    Place one pastry round into each prepared muffin cup.

    约 1分钟

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.

    约 5分钟

    烹饪提示： Aim for a very thin pastry shell.

18. 18

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

    约 2分钟

    烹饪提示： 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.

    约 20分钟

    烹饪提示： 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.

    约 5分钟

22. 22

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