{"id":1405,"date":"2020-04-21T18:09:02","date_gmt":"2020-04-21T16:09:02","guid":{"rendered":"http:\/\/chefonrhine.com\/home\/?p=1405"},"modified":"2020-04-21T18:12:52","modified_gmt":"2020-04-21T16:12:52","slug":"pasteis-de-nata-portuguese-custard-tarts","status":"publish","type":"post","link":"https:\/\/chefonrhine.com\/home\/pasteis-de-nata-portuguese-custard-tarts\/","title":{"rendered":"Past\u00e9is de Nata – Portuguese Custard Tarts"},"content":{"rendered":"\t\t
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Portugal’s most famous delicacy – Pastel de Nata!
If you have ever been to Lisbon, you definitely know the crispy tarts filled with rich egg custard sold in the local pastelarias.\u00a0<\/em>Anyone who has tried them, knows how freakingly good they are.<\/p>

Don\u2019t worry, if you can\u2019t get to Lisbon, past\u00e9is de nata<\/em> seem to be Portugal\u2019s donut that you find in almost every pastry shop and bakery not only across the land but pretty much anywhere where there\u2019s a strong Portuguese presence abroad.\u00a0<\/p>

OR<\/p>

Allow me to help you taste the sweet side of Portugal through this recipe.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Made from the simplest ingredients, pastei de nata are the tastiest little tarts you\u2019ll ever sink your teeth into.<\/p>

What ingredients do you need:
<\/strong><\/p>

  • Flour<\/li>
  • Milk<\/li>
  • Eggs<\/li>
  • Sugar<\/li>
  • Puff Pastry<\/li><\/ul><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Is it ok to use store-bought puff pastry?
    <\/strong>Make the dough yourself if you are a make-from-scratch freak or try to get the best quality puff pastry you can find and you\u2019ll be good to go!<\/p>

    A tip to make the store-bought puff pastry taste just like the real deal: Half bake it and cool down before adding the custard. The double baking will make it turn crispy and just how you want it.<\/p>

    Can you make in advance?
    <\/strong>The egg custard can be prepared and kept in refrigerator for 2-3 days. Assemble and bake the pastries on the day of serving.<\/p>

    Can you double the recipe?
    <\/strong>Of course! You wont even notice how quickly your first batch will be gone. Double the recipe and share fearlessly!<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    These famous Portuguese pastries from Belem have a crisp, puff pastry crust filled with a luscious baked egg custard. Fairly easy to make, perfect for those with a sweet tooth.<\/p>\n","protected":false},"author":1,"featured_media":1399,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[9],"tags":[76,121],"_links":{"self":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1405"}],"collection":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/comments?post=1405"}],"version-history":[{"count":19,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1405\/revisions"}],"predecessor-version":[{"id":1426,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/posts\/1405\/revisions\/1426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/media\/1399"}],"wp:attachment":[{"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/media?parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/categories?post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefonrhine.com\/home\/wp-json\/wp\/v2\/tags?post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}