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SWEET AND DELICATE PORTUGUESE PASTEL DE NATAS – LISBON, PORTUGAL

Yields12 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

 4 egg yolks
 200 g sugar
 A single lemon peel
 500 ml cream (between 30-40% fat)
 2 tsp plain flour
 One sheet frozen puff pastry (dethawed)
 Cinnamon for dusting
1

Preheat the oven at 250 degrees Celcius.

2

Lightly whisk together the cream and egg yolks in a bowl with a manual whisk.

3

Add the flour and sugar to the same bowl while mixing.

4

Add the mixture to a small saucepan, add the lemon peel and stir on medium heat until it boils.

5

As soon as bubbles appear in the center, immediately remove from heat and let it cool until just warm. Remove the lemon peel.

6

Cut 0.5-1cm thick pastry to coat the tart molds. Use your thumbs to pad out the pastry until it covers the interior - not too thick that it doesn't cook properly and not too thin that it has gaps.

7

Fill the coated molds with the egg mixture until each is about 90% full.

8

Put the tarts onto a baking tray lined with baking paper and then add them to the preheated oven. Bake for 10-12 minutes until the pastry is flaky and the custard has risen.

9

Allow to cool slightly. Dust with cinnamon and serve immediately.

Nutrition Facts

Servings 12