Foodblogger-Easterbrunch | Cakes & pies | Pastel de Nata tart

I was especially looking forward to today's recipe! I tried the cake first and it was torn out of my hands in the office. I also like the pictures very well. And even if the recipe sounds a little bit more elaborate: it's worth it! I proudly present: Pastel de Nata Tarte !

You notice, on the sixth and therefore the penultimate day, we are dedicated to the topic Cakes & Cakes . Do you know Pastéis de Nata? Also known as Pastéis de Belém? These wonderful little Portuguese tartlets made from a puff pastry with a kind of pudding filling? At least, I always thought it would be so easy. In reality, however, it is much more complex and the preparation a bit more elaborate. But that's worth it. The result is a wonderfully creamy, crunchy tart with a fine filling with subtle lemon and cinnamon flavor.

For the preparation you need a tart mold with removable bottom *, ceramic beans * or legumes for blind baking, a digital kitchen thermometer * and a flambé burner *. I've linked you here with exactly the things that I use in my kitchen. Of course you can also use other products!

Pastéis de Nata/Pasté de Belém/Pastel de Belém?

When I first called the Pastel de Nata Tarte Giant Portuguese custard tart discovered in delicious magazine, it was immediately done to me! The idea to bake the little Pastéis de Natas as a big Pastel de Nata Tarte was great (you know, Pastel is singular and Pastéis is the number one). That's why I've slightly modified and rewritten the recipe and can warmly recommend baking to you. Incidentally, Pastel de Belém would also be a possible term - the origins of the tarts go back to the 18th century. Belém is today a district of Lisbon. So here's the modern twist on a real classic!

The Foodblogger Easter Brunch - My Recipes

Monday

Drink | Eggnog and eggnog-passion fruit cocktail

Tuesday

Bread & rolls | Quick Quark Rolls

Wednesday

Spread | Carrot and orange jam

Thursday

Surprise recipe | Hearty Dutch Baby Pancake

Friday

Dessert | Mini Pavlovas with Lemon Curd and Blood Oranges

Saturday

Cakes & Pies | Pastel de Nata Tarte

Sunday

Gifts from the Kitchen | White chocolate salami with dried fruit and nuts

Pastel de Nata Tarte

Ingredients

  • 2 rolls Butter puff pastry from the refrigerated section
  • 325 g whole milk
  • 1 untreated lemon
  • 1 cinnamon stick
  • 40 g flour (type 405)
  • 275 g sugar (excl.Grease a tart mold with a removable bottom (about 24 cm in diameter) well with butter.
2

Remove the puff pastry from the refrigerator about 10 minutes before processing. Carefully roll it apart, remove the baking paper and roll up the dough again. Cut both dough rolls into 16 even slices. Then roll each slice into a 2-3 mm thin oval on the very lightly floured work surface. Overlap the bottom and sides of the tart form with the ovals. Always place them slightly above each other and press gently. The edge should also survive a bit. Place a layer of baking paper on the dough in the mold (cover the edge with it so it does not burn) and complain with baking peas. Bake in a preheated oven for about 23-25 ​​minutes. Remove baking paper and weights and bake for another 5-6 minutes. The soil should be light in color and possibly baked through, but should not burn or dry out completely. Lower the oven to 175 ° C.

3

Meanwhile prepare the filling. To do this, put the milk in a saucepan. Carefully peel the lemon all around with a peeler, peeling off only the yellow peel, not the white part. Add lemon zest and cinnamon stick to the milk. Boil at medium temperature once, then remove from heat and let cool to room temperature. Let the lemon zest and cinnamon in the milk. Then remove the lemon peel and cinnamon.

4
Put flour in a mixing bowl. Stir 1/3 of the cooled milk in with a whisk and mix everything into a thin paste. Gradually stir in the remaining milk. Then put the flour-milk mixture back into the pot and heat slowly. Stir for 2-3 minutes with a whisk until the mixture thickens, but do not boil.
5

Put the sugar in a pan with 115 g of water. Heat slowly until the sugar dissolves without stirring. Increase the temperature and boil the syrup for 4-5 minutes until it reaches a temperature of 108-112 ° C. Gradually add the hot syrup to the milk with the whisk. Strain the cream through a colander into a bowl.

6

Slightly beat the egg yolk in another bowl with the whisk. Add to the cream in the bowl and stir thoroughly. Pour the mixture onto the pre-baked dough and bake the tart for 40 minutes. The cream should be largely firm, but may still wobble if you gently shake the form. Leave the Pastel de Nata in the mold for 5 minutes, then carefully remove it from the ground and allow it to cool completely on a wire rack. Sprinkle the remaining 50 g sugar onto the cooled tart and caramelise with a flambé burner until the tart gets a crunchy sugar crust.When buying this link, I get a small commission, but of course you do not incur higher costs. It is only a personal recommendation and products that I use myself in my kitchen. Further information on the affiliate program can be found in the Impresssum.