Creamy Tart (Pastel de Nata)

Cream Tart – Pastel de Nata

Who doesn’t love a creamy and delicious dessert that brings to mind the flavors of a cozy café? The cream tart, also known as Pastel de Nata, is a traditional dessert that has won the hearts of many. This recipe is perfect for adding a touch of tradition to your kitchen, and I hope that once you try it, you will fall in love with it too. Let’s embark on a delicious adventure into the world of this wonderful dessert!

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 20 servings

Ingredients

For the dough:
- 300 g flour
- 250 g unsalted butter (divided into 3 parts)
- 1 teaspoon salt
- Water as needed (approximately 100 ml)

For the filling/cream:
- 500 ml milk
- 9 egg yolks
- 10 tablespoons brown sugar
- 60 g flour
- 20 g cornstarch
- 1 cinnamon stick
- Zest of 1 lemon
- 2 teaspoons vanilla extract

Necessary utensils
- 20 small molds (aluminum or metal)
- A large bowl
- A spatula
- A whisk
- An oven
- A rolling pin
- A bain-marie pot

A brief history

Pastel de Nata has a rich history, with humble origins in the monasteries of an area known for its creamy sweets. This dessert has evolved over time, becoming a symbol of local gastronomy. Today, it is enjoyed worldwide, being a favorite dessert in cafés and bakeries. Every time you savor a cream tart, it envelops your senses with its enticing aromas and velvety texture.

Step by step

1. Preparing the dough:
Start by mixing the flour with the salt in a large bowl. Gradually add water, stirring continuously until you achieve a smooth dough. Make sure not to add too much water to avoid a sticky dough.

2. Dividing the butter:
Divide the 250 g of butter into 3 equal parts. Sprinkle some flour on the work surface and roll out the dough into a rectangle. Spread one part of the butter on one side of the dough, then fold it in thirds, as you would a letter.

3. Repeating the process:
Roll out the dough again, spread the second part of the butter, and fold it again. Repeat this process 3 times, then let the dough chill in the refrigerator for 20 minutes. This step is crucial for achieving a flaky and layered dough.

4. Forming the tubes:
Once the dough has chilled, roll it out again to the same size. Tightly roll it along the short side to form a tube. Cut the tube into 20 pieces of 3-4 cm. Place each piece into a mold, then gently press to fit the bottom and sides.

5. Preparing the filling:
In a bain-marie pot, whisk the egg yolks with the brown sugar until creamy. Meanwhile, heat the milk with the cinnamon stick and lemon zest. Once the milk is heated, remove the cinnamon stick and let it cool slightly.

6. Combining the ingredients:
Mix the flour with the cornstarch and add them to the warm milk. Then, incorporate the egg yolk mixture. Stir well to obtain a smooth cream.

7. Filling the molds:
Fill the molds with the cream mixture, leaving a little space at the top to allow for expansion during baking.

8. Baking:
Preheat the oven to maximum (approximately 250°C) and place the molds in the oven. Bake for 20-25 minutes or until the tops become slightly golden.

9. Serving:
Once ready, sprinkle with powdered sugar or cinnamon, depending on your preference. Serve warm or cold, alongside a cup of freshly brewed coffee or aromatic tea.

Helpful tips
- Choose the right flour: High-quality flour is essential for perfect dough. Pastry flour is the best choice.
- Using butter: The butter should be cold, but not frozen. This will help achieve a flaky dough.
- Experiment with flavors: You can add a drop of almond or orange extract to diversify the flavor of the filling.
- Calories and nutritional benefits: Each serving of cream tart contains approximately 200 calories, being a source of calcium and protein due to the milk and egg yolks.

Frequently asked questions
- Can I use another type of sugar?
Yes, you can use white sugar, but brown sugar adds a deeper flavor.

- What if I don’t have small molds?
You can use a muffin tin or even a larger baking dish, but the baking time may change.

- How can I keep the tarts fresh?
Store them in an airtight container in the refrigerator for 2-3 days. You can reheat them before serving.

Possible variations
- Chocolate version: Add some dark chocolate chips to the filling for a decadent twist.
- Fresh fruits: Serve the tarts with slices of fresh fruit, such as strawberries or raspberries, for a delicious contrast.

Cream Tart – Pastel de Nata is more than just a dessert; it’s a culinary experience that will take you on a journey of flavors. Don’t hesitate to share this recipe with your friends, and if you dare to make it at home, I’m sure you’ll become a true master of desserts! Enjoy!