Indulge in the delightful experience of Pastel de Nata, Portugal’s beloved custard tarts that have charmed taste buds around the world. These heavenly pastries feature a flaky, golden crust cradling a lush, creamy custard filling, baked to perfection and dusted with a sprinkle of cinnamon. Embraced by locals and vacationers alike, these treats can be found in bakeries throughout Lisbon, offering a cherished slice of Portuguese culture for around €1.50 each. For those watching their carb intake, the keto Pastel de Nata offers a low-carb alternative while maintaining the rich flavors of the original, so you can enjoy guilt-free.
Origin and Inspiration
The Pastel de Nata dates back to the 19th century, born from the ovens of the Jerónimos Monastery in Lisbon. The priests, looking for ways to use excess egg yolks, created this delicious pastry, quickly capturing the essence of Portuguese baking. Popularized by the Antiga Confeitaria de Belém, these pastries have become a global icon, celebrated for their warm, sweet custard and crispy exterior.
This delightful tart has similar cousins around the world, like the Chinese Dan Tat or the Cuban Pastelito de Guayaba, but none quite capture its unique Portuguese roots. In the keto version, the typical pastry base is swapped for a low-carb alternative, without sacrificing that rich, creamy filling. The sweet aroma wafting through your kitchen will transport you to Portugal, making each bite a culinary vacation.
Nutrition Info (Per Serving)
Traditional Version
Calories: 320 kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 165mg | Potassium: 135mg | Fiber: 1g | Sugar: 17g
Keto Version
Calories: 180 kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 120mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients
- 4 egg yolks
- 1 cup heavy cream
- 1/2 cup erythritol (or granulated sugar for the traditional)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Traditional Version
- 1 pack of puff pastry (store-bought)
- 1/4 cup milk
Keto Version
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
1. Prepare the Crust:
Traditional Version:
Roll out the puff pastry on a lightly floured surface. Cut into circles to fit a standard muffin tin, pressing the dough against the sides to create a shell for your custard.
- Keto Version:
In a bowl, combine almond flour, melted butter, salt, and baking powder. Form into a dough and press evenly to fit a greased muffin tin, creating a neat, fluted edge.
2. Make the Custard Filling:
In a saucepan over medium heat, combine the heavy cream, milk (for traditional), erythritol (or sugar), and cinnamon. Stir gently until it comes to a simmer. In a mixing bowl, whisk the egg yolks and vanilla extract, then slowly pour the warm cream mixture into the yolks, whisking constantly to avoid scrambling the eggs.
3. Assemble the Tarts:
Pour the custard filling into each prepared pastry shell, filling almost to the brim. The creamy mixture should glisten with potential as it waits to be baked to perfection.
4. Bake the Tarts:
- Both Versions:
Preheat your oven to 400°F (200°C). Bake the tarts for 15-20 minutes or until the filling is set and the tops are beautifully caramelized, with a slight jiggle in the custard indicating their lusciousness inside.
5. Cool and Serve:
Remove the tarts from the oven and let them cool in the muffin tin for a few minutes. Carefully pop them out and dust with a sprinkle of cinnamon or powdered erythritol before serving. Enjoy warm for an authentic experience!
What Does It Pair Well With?
Traditional Pairing: A small cup of strong espresso or a glass of Port wine complements the sweetness and richness beautifully, enhancing the overall experience of the Pastel de Nata.
- Keto Pairing: Consider serving alongside sugar-free coffee or a carpet of whipped cream—both will keep your indulgence as low-carb as it is delightful.
What is the Shelf Life?
Traditional Version: Enjoy your pastries fresh for the best flavor; they will keep for about 2 days in an airtight container at room temperature, and can be refrigerated for up to 5 days.
- Keto Version: These tarts can be refrigerated for up to 4 days. They can also be frozen for up to 3 months. To reheat, simply place them in an oven set to 350°F (175°C) for about 10 minutes.
Alternative Cooking Methods
- Oven: The classic method, perfect for achieving that even, golden top and crispiness.
- Air Fryer: Preheat to 330°F (165°C) and cook for 12-15 minutes for a slightly quicker but still effective method, with minimal oil.
Conclusion
The Pastel de Nata offers a sweet escape into Portuguese culture, welcoming both traditional and keto enthusiasts with its rich flavors and delightful textures. Whether you opt for the classic pastry or the low-carb version, each bite of these custard-filled delights serves as a reminder of life’s sweet pleasures. These tarts not only satisfy a dessert craving but also become a cherished addition to any meal or snack time! So why not treat yourself to a warm Pastel de Nata and experience a taste of Portugal in your own home today?
