Pastel de nata
Lisbon’s little tart: crisp puff pastry and a scorched egg custard, with cinnamon and icing sugar. The original recipe came out of the Jerónimos Monastery in Belém.
Ingredients
- 1 sheet of all-butter puff pastry
- 250 ml whole milk
- 3 egg yolks
- 150 g sugar
- 100 ml water
- 25 g flour
- 1 cinnamon stick and 1 strip of lemon peel
- Ground cinnamon and icing sugar
How to make it at home
- Boil the water with the sugar, cinnamon and lemon for 3 minutes to make a syrup.
- Mix the flour with a little cold milk and heat the rest of the milk; combine them and cook until thick.
- Add the strained syrup, let it cool slightly and mix with the yolks.
- Roll up the pastry, cut it into slices and press them into muffin tins with a wet thumb, working up the sides.
- Fill with the custard and bake at maximum (250 °C or more) for about 12 minutes, until scorched on top.
The trick: A very hot oven, on the top shelf: the burnt spots are the whole point.