Pastels de Belem. We ❤️ Portugal
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- čas přidán 8. 09. 2024
- Pastels de Belem
I think you know by now that I have a sweet tooth. 😂 No matter where I go around the globe, I need to try the sweet treats of that region.
Well, I am leading my first Porto to Santiago tour and of course I had to try some “Pasteles de Natas” or as they call them “Pasteles de Belem”. OMG I know I have loved them all my life, but this time I couldn’t stop eating them. 😋
We have always loved preparing them at home, here is our recipe. We hope you like them.
Ingredients:
for the sirup:
- 200 g sugar (7 Oz.)
- 1 cinnamon stick
- 180 ml water (0,75 cups)
for the Millefoie (buy it, don´t do it your self).
- 1 sheet of square puff pastry
- butter to grease the mold.
for the filling
- 2 cups double cream
- 40gr. cornstarch (1.5 Oz.)
- 6 egg yolks
Instructions:
1. Prepare the Custard Filling:
- you will need 2 saucepans, In one of them you will prepare the syrup, and in the other one the cream.
- To do the syrup, combine the sugar and the water then add the cinnamon stick. Let this boil for at least 10 to 15 minutes. It needs to reach the texture of syrup. Very important once you have the syrup texture you need to let it cool down, minimum 30 minutes.
- To prepare the cream, just warm the double cream. IMPORTANT, do not let the cream boil, you just need to warm it a little bit.
- On a separate bowl, mix the egg yolks with the cornstarch. Once you have disolved all the cornstarch, start adding the warm double cream. Now, put this mixture back in the pan.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and set aside to cool slightly, then add very slowly the syrup stirring constantly. It will be creamy and shiny.
2. Preheat the Oven:
- Preheat your oven to 200°C (390°F).
3. Prepare the Puff Pastry:
- Roll the square puff pastry into a cylinder, and cut it in 1 inch circles. These one inch little tubes place them vertical and press them with a rolling "thingy" 😂 Check how we do it in the video, it is easier to see it than to explain it...
- Gently press each pastry square into the cups of the muffin tin that you have previously greased, shaping them into small tart shells.
4. Fill the Pastry Shells:
- Pour the custard mixture into each pastry shell, filling them almost to the top.
5. Bake the Tarts:
- Place the muffin tin in the preheated oven and bake the custard tarts for about 15-20 minutes or until the pastry is golden brown and the custard is set with a slight jiggle in the center.
6. Serve:
- Once baked, remove the tarts from the oven and allow them to cool slightly before serving. Optionally, sprinkle the tops of the custard tarts with a dusting of powdered sugar or cinnamon before serving.
Enjoy the deliciously creamy and flaky Portuguese Custard Tarts, known as Pasteis de Belém or Pasteis de Nata!
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Enjoy these delightful treats straight from Portugal!
Happy baking,
Ainhoa & Fran
Sunday morning in CA, my family are going to Portugal on Tuesday. I’ve told them to look for those pastries..
They will find them everywhere, they are sooooo good, the original ones are from a little shop the the Monastery of Belem.
Made them today, and they are delicious!
They look delicious. Thanks for dharing the pics♥
@@travelingsteps6618 you're welcome! We finished them today. We love cinnamon, so these were a treat!
I want to make this
Let us know how they work. ❤️❤️❤️
Are you using regular milk or heavy cream? These look delicious! Thanks much.❤🥰
We use heavy cream
The ingredients/directions (and amounts) seem quite different from what you prepared. I see no mention of boiling the water/sugar/cinnamon stick in the directions. I don't remember you using lemon zest, and I think you used 6 egg yolks. Just want to get it right before I try it. Thanks.
How much cream did yiu use? And lemon zest? you didn't use any in the video??
I used 1.5 cups of half and half. Saw that other recipes were using milk, so decided to go between milk and cream. I skipped the lemon zest as other recipes say it's optional.
I had these three weeks ago. I had a private tuk tuk tour that took us to a special line, saving us time from what looked like a one hour wait. Delicious as always! Thanks for the recipe!