Portugal · Europe
Pastel de Nata
Blistered at 250 degrees: custard proteins set in seconds inside laminated shells.
Portuguese egg tartpastel de nata
The Chemistry in This Bake
Baking a custard filling at very high heat inside a laminated pastry shell, setting the custard proteins quickly while blistering the top.
Learn the full technique →Ingredients
- Puff pastry (or laminated dough)
- Whole milk
- Heavy cream
- Egg yolks
- Sugar
- Cornstarch
- Vanilla and lemon peel
- Cinnamon (for dusting)
Method
Roll puff pastry into a log, slice, and press into tart molds to form very thin shells.
Simmer milk, cream, sugar, and vanilla with lemon peel.
Whisk yolks with cornstarch, temper in the hot milk, and cook briefly to a loose custard.
Fill the cold shells nearly to the top.
Bake at 250 °C for 12-15 minutes until the tops blister and char in spots.
Cool briefly and dust with cinnamon.