Pastel de Nata – Famous custard tart with a flaky pastry shell and creamy custard filling

X ManOctober 9, 2024037 views

Introduction

Pastel de Nata, a delightful Portuguese custard tart, enchants dessert lovers worldwide with its flaky pastry shell and creamy custard filling. Found in bakeries across Portugal and beyond, these golden treats often cost between €1 and €3 each, making them an affordable indulgence. Many visitors flock to beloved spots like Pastéis de Belém in Lisbon, savoring every bite of this classic pastry. For health-conscious aficionados, there’s also a keto version of this beloved recipe, allowing you to relish its rich flavors while keeping your carb count low. Whether you’re diving into the traditional recipe or exploring the keto adaptation, Pastel de Nata offers a taste of culinary happiness that’s hard to resist.

Origin and Inspiration

The history of Pastel de Nata dates back to the 18th century in Lisbon, where it was originally created by monks at the Jerónimos Monastery. After the monastery’s closure, these delightful pastries found a home in a nearby bakery, where they quickly became popular among locals and tourists alike. The creamy custard filling, harmoniously accentuated by a caramelized top, showcases the irresistible combination of sweetness and richness.

Similar custard tarts can be found globally, such as the French "Tarte Normande" or the British "Egg Custard Tart," which share a common base of creamy filling. The keto adaptation of Pastel de Nata creatively swaps traditional flour with almond or coconut flour, allowing for a bread-like texture that mimics the flaky crust while significantly reducing carbs. This version maintains the essence and warmth of the original, delivering a deliciously satisfying alternative that feels like a luxurious treat without the guilt.

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

2 large eggs

1/2 cup heavy cream

1/2 cup milk (almond milk for keto)

1/4 cup erythritol (or sugar for traditional)

1 tsp vanilla extract

Pinch of ground cinnamon

Traditional Version Ingredients:

1 cup all-purpose flour

1/4 cup unsalted butter, melted (for pastry)

Keto Version Ingredients:

1 cup almond flour

1/4 cup unsalted butter, melted, plus extra for greasing (for pastry)

1 tbsp coconut flour (for added texture)

Instructions

1. Prepare the Dough:

Traditional Version: In a bowl, combine the all-purpose flour and melted butter until crumbly. Gradually add cold water until the dough forms. Wrap in plastic and refrigerate for 30 minutes.

Keto Version: Mix almond flour, coconut flour, and melted butter until crumbly. Press into the bottom and sides of small tart tins to form a crust; chill in the fridge for 30 minutes.

2. Prepare the Custard Filling:

In a saucepan, combine the milk, heavy cream, erythritol, and a pinch of cinnamon. Heat gently over medium heat until warm but not boiling. In a separate bowl, whisk together the eggs and vanilla extract. Gradually whisk in the warm milk mixture until well combined.

3. Baking:

Preheat your oven to 375°F (190°C).

Both Versions: Pour the custard filling into the prepared pastry shells, filling them about three-quarters full.

Bake for 20-25 minutes until the tops are golden and slightly caramelized.

4. Serve and Enjoy:

Remove the tarts from the oven and let them cool slightly before serving. For an authentic touch, dust with a sprinkle of cinnamon or powdered erythritol (for keto).

What Does It Pair Well With?

Traditional Pairing: Enjoy with a cup of espresso or a glass of port wine, which balance the tart’s sweetness and offer a robust flavor contrast.

Keto Pairing: Pair with unsweetened herbal tea or a low-carb almond milk latte to complement the richness of the custard while staying within your dietary preferences.

What is the Shelf Life?

Pastéis de nata are best enjoyed fresh, ideally on the day they are made, to maintain the crispiness of the pastry. However, they can be stored in an airtight container in the refrigerator for up to 2 days. For freezing, tightly wrap them in parchment paper and store in an airtight container for up to a month. To reheat, use an oven to restore their delightful crispiness—simply pop them in at 350°F (175°C) until warmed through.

Alternative Cooking Methods

Oven Method: The traditional baking method yields a beautifully caramelized top, but if you don’t have an oven, consider using an air fryer. Set at 320°F (160°C) and bake for about 10-15 minutes for a perfect texture.

Stovetop Method: For a more casual approach, you can cook the custard filling in a covered pan on low heat, letting it gently steam for soft tarts, though the pastry won’t be as flaky.

Conclusion: Traditional and Keto Versions

Whether you indulge in the classic Pastel de Nata or savor its keto counterpart, you’re in for a delightful experience. The traditional version tempts you with its luscious custard and flaky crust, while the keto version mirrors those same enchanting flavors but with lower carbohydrates. Both versions symbolize the joy of culinary creativity, bringing a piece of Portuguese culture into your home. Enjoy these tarts as a luxurious snack or a sweet ending to a balanced meal, and let each bite take you on a delicious journey!