Pastel de Nata (Portuguese custard tarts)
8 servings, ready in 45 minutes
If you have ever been to Portugal, it's very likely you've tried their classic and traditional Pastel de Nata. Now you can make this delicious dessert at home and the best part is that this recipe has half the calories of a normal Pastel de Nata because it's made with Splenda instead of sugar. Not bad, right?
Total Time: 45 min
Preheat your oven to 200°C and grease a muffin tray.
Roll up the puff pastry across the width and then cut it into 8 to 10 pieces of around 2 cm wide.
Place each piece into a cupcake form and press the centre of the dough with your fingers, spreading it evenly to form a cup. Put the muffin tray in the fridge.
Meanwhile, add the milk and egg yolks into a saucepan and whisk until all well combined. Then add the flour, cornflour and Splenda Granulated while whisking the mixture until everything is well combined and lump-free.
Add the cinnamon stick and place the saucepan over low heat. Continue to stir to avoid lumps from forming. When the mixture starts to thicken, remove the cinnamon stick and add the butter. Turn off the heat when and mixture is thick.
Transfer the custard into measuring cup and pour into each pastry case. Fill each pastry cup leaving 0.5cm under the top edge. Place the muffin tray in the oven and bake until golden brown on top (15-18 minutes). Remove from oven and leave them for 10 minutes to cool down before removing from tray. Place them on a wire rack to cool completely.
Before serving, sprinkle some cinnamon powder and make sure to keep them out of the fridge. Preferably eat them the same day.
- 1 sheet pre-rolled puff pastry
- 350 ml fat free milk
- 20 g butter
- 1 cinnamon stick
- 2 tbsp all-purpose flour
- 1 tbsp Cornflour
- 20 g Splenda® Sweetener Granulated
- 3 egg yolks
|of which saturates||4.90g|
|of which sugars||2.30g|