Pastéis de Nata: La Ricetta Autentica Portoghese
gourmet
Preparation time
1 ora e 20 minutiDifficulty
DifficileCooking time
15 minutiServings
12Riposo
1 oraI Pastéis de Nata sono i celebri dolcetti portoghesi, originari del Monastero dos Jerónimos a Lisbona. Si tratta di gusci di sfoglia croccante e stratificata, ripieni di una crema setosa a base di tuorli e panna, con una superficie caramellata e leggermente bruciacchiata, simile alla crème brûlée.
Ingredients
- Type 00 flour280 g
- Water255 ml
- Fresh cream250 ml
- Whole milk250 ml
- Granulated sugar200 g
- Butter180 g
- Egg yolk6 u (102 g)
- Cinnamon stick1 u
- Fine saltto taste
- Lemon zestto taste
Procedure
0. Making the puff pastry (if homemade): In a bowl, combine the flour (250 g) and salt with the cold water (130 ml), kneading until smooth. Roll out the dough into a rectangle on a floured surface. Spread ⅓ of the softened butter over the surface, leaving a 1 cm border.
1. Fold the dough into three layers like a book, rotate it 90°, and roll it out again. Repeat this process two more times, until all the butter has been incorporated. Roll the dough into a tight cylinder (this helps create the typical vertical layers in the tart). Wrap it in plastic wrap and refrigerate for at least 1 hour.
2. If using ready-made puff pastry, roll it into a cylinder and refrigerate it before using.
3. Making the cream: In a saucepan, heat the milk, cream, cinnamon, and lemon zest over medium heat. Turn off the heat as soon as it begins to boil and let it steep for 10 minutes. In a separate saucepan, dissolve the flour in a tablespoon of hot milk, avoiding lumps. Add it to the flavored milk, stirring well.
4. In another saucepan, prepare a sugar syrup: dissolve the sugar in the water and heat to 105°C (measure with a thermometer, or count about 2 minutes of high heat). Pour the boiling syrup into the milk, stirring constantly.
5. Separately, whisk the egg yolks. Add them to the hot mixture, straining it through a sieve to remove the zest and cinnamon. Let the cream cool completely.
6. Take the puff pastry cylinder and cut it into discs about 1.5 cm thick.
7. Place each disc in a muffin tin (or a pasteis mold) and use your thumbs to push the batter up from the center, so that the edges are thinner and the base is thicker. Pour the cream into the molds, filling them 3/4 full.
8. Bake in a preheated oven at 250°C (480°F) for 12-15 minutes (if you have a grill, turn it on for the last 2 minutes to char the surface). The pastéis are ready when the edges of the pastry are golden and crispy and the cream has dark spots on the surface.
9. Tip: To get the typical charred surface, you can pass them under the grill for 1-2 minutes or use a kitchen blowtorch.
10. Let the pastéis cool for 5 minutes, then dust them with powdered sugar and cinnamon. Serve warm, fresh from the oven. Storage: They will keep fresh for 1 day at room temperature. You can reheat them slightly before eating.
11. Variations and Tips: With Vanilla: Add 1/2 teaspoon of vanilla extract to the cream. Creamier: Reduce the flour to 15 g for a smoother cream. Without Cream: Use only whole milk (500 ml) for a lighter cream.
12. Without a thermometer: the sugar syrup is ready when, taking a drop with a teaspoon and immersing it in cold water, it becomes slightly viscous.
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Creation date Feb 23, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.