Description
Antiga Confeitaria de Belém’s egg tarts are called pastéis de Belém, not pastéis de nata; the name is trademarked, and the original recipe is secret and I have read that only six people alive today has the original recipe, and that includes the three master bakers working behind closed doors at Secret Atelier.
Ingredients
Units
Scale
- 1 egg
- 2 egg yolks
- 115 g caster sugar
- 2 tablespoons cornflour
- 400 ml of milk
- 1 tsp of vanilla essence
- 1 packet puff pastry
Instructions
- Lightly grease a 12 hole muffin pan and preheat oven to 230 °C.
- Place the egg, egg yolks, sugar, and cornflour in a pot and mix well together, then slowly add in the milk until the mixture is smooth.
- Place the pot on medium heat and stir all the time until the mixture thickens and comes to boil.
- Remove pot from heat and stir in vanilla.
- Roll the puff pastry out on a lightly floured surface.
- Lightly sift some icing sugar and cinnamon mix on pastry.
- Roll like a sausage and cut into 12 pieces.
- Roll out each piece into a circle.
- Place circles in a muffin pan.
- Spoon in cooled custard and bake for 10 minutes.
- Lower the heat to 200°C and bake another 15 minutes until golden brown.
- Leave in pan for 5 minutes then move to a cooling rack.
- Serve hot or cold, but I prefer it hot and fresh.
Notes
Just a last tip on this, make sure the circle of pastry stands a bit higher than the edge of the muffin pan because the custard pops up very high during the baking process.
Prepared, tried and tested by Davida De Bruyn
Did you try this recipe? How did it go and what do you think?
Read the following very interesting 5 facts about the Belém Pastries.
History ●●●●● Since 1837 regarding Pastéis de Belém.
Nutrition
- Serving Size: 1
- Calories: 84
- Sugar: 10
- Sodium: 31
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 2
- Cholesterol: 49
