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Pastel de Nata

  Rating 2.7

Prep

20 min

Bake

25-30 mins

Serves

12

Difficulty

Medium

About

Delicious Portuguese custard tarts are a flakey pastry filled with a creamy custard flavoured with lemon and cinnamon. Yum!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

Pastel de Nata

Step 1

Preheat the oven to 210C/410F. Lightly grease a 12 hole muffin tin with some butter.

Step 2

Unroll the pastry, then reroll without the paper within, along the shorter side. Cut the pastry into 12 pieces, then press the pieces into the prepared tin, pushing it up the sides to make the cases.

Step 3

In a small saucepan, heat theTate & Lyle Caster Sugar, water, lemon and cinnamon. Heat to dissolve the sugar, then boil for 8-9 minutes until lightly golden and syrupy. Set aside.

Step 4

In a separate saucepan, mix the flour and cornflour together, then gradually whisk in the milk until the mixture is smooth and lump free. Cook the milk mixture until it thickens, whisking constantly.

Step 5

Gradually add in the sugar syrup, whisking to keep the mixture smooth, then whisk in the egg yolks one at a time until you have a smooth custard mixture.

Step 6

Pour the custard into the prepared pastry cases, filling almost to the top. Don’t fill to the top as the custard will expand during baking and could spill out. Bake in the hot oven for 25-30 minutes (check at 25) until the custard has a slight wobble and the tops are blistered. Cool in the tin before removing and chilling ahead of serving.

TOP TIP

Dust with additional cinnamon and/or Tate & Lyle Icing Sugar if desired, or enjoy exactly as they are!

Ingredients – 9 items

Serving

1

Puff pastry

1 pack
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

250 g
Water

Water

190 ml
Lemon-zest

Large piece of lemon peel

Cut into thin strips

Cinnamon

Cinnamon stick

1
Flour

Plain flour

25 g
Cornstarch

Cornflour

1 tbsp
Milk

Milk

Hot

275 ml

Egg yolks

6

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