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Lavender Honey Pastéis de Nata

French cuisineEuropean cuisinePortuguese cuisine
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Lavender Honey Pastéis de Nata

Pastéis de Nata

  1. Puddings & Custards

Prep: 25 min • Cook: 20 min. A sophisticated take on the classic Portuguese custard tart, infused with the delicate floral notes of lavender and the natural sweetness of honey. The aroma alone is intoxicating, offering a unique twist to this beloved pastry.

Preparation time
25 min
Cooking time
20 min
Total time
45 min
Servings
12
Course
Pastry or Bakery
Complexity
Medium
Units:
Scale:

Ingredients

Pastry

  • 1lb puff pastry(thawed according to package directions)

Custard

  • 2 cup milk(whole milk recommended)
  • 1 tbsp culinary lavender(dried flowers)
  • 1/2 cup milk(for steeping)
  • 1 cup honey
  • 4 pcs egg yolks(large)
  • 3 tbsp cornstarch(or all-purpose flour)
  • 1 tsp vanilla extract
  • 1 pc cinnamon stick(for garnish)

Instructions

Prepare Pastry Shells

  1. Preheat oven to 500°F (260°C) with a baking sheet inside. Lightly grease a 12-cup muffin tin.
  2. Roll out puff pastry thinly on a lightly floured surface. Cut circles to line the muffin cups, pressing gently.
  3. Place pastry-lined cups in the preheated muffin tin and bake for about 8-10 minutes, or until lightly golden. Remove from oven and set aside.

Make the Custard

  1. In a saucepan, gently heat 2 cups of milk with dried lavender and honey until simmering. Remove from heat, cover, and let steep for 15 minutes.
  2. Strain the milk mixture into a clean saucepan, discarding the lavender. Add the cinnamon stick and bring back to a gentle simmer.
  3. In a separate bowl, whisk together egg yolks and cornstarch until smooth.
  4. Gradually temper the egg yolk mixture by slowly whisking in about half a cup of the hot milk mixture.
  5. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens.
  6. Remove from heat, stir in the vanilla extract, and let cool slightly.

Assemble and Bake

  1. Pour the custard evenly into the pre-baked pastry shells.
  2. Return the filled tarts to the hot baking sheet in the oven and bake for another 10-12 minutes, or until the custard is set and the tops are caramelized.
  3. Let the pastéis de nata cool for a few minutes in the tin before transferring them to a wire rack to cool further.

Nutrition

Servings
12
Serving size (imperial)
3 oz
NutrientPer servingPer 100 gTotal (12 servings)
Calories350.5 kcal412.4 kcal4,206 kcal
Protein4.2 g4.9 g50.4 g
Fat18.1 g21.3 g217.2 g
Carbs42.3 g49.8 g507.6 g

Tips

  • Ensure puff pastry is cold when working with it for crispier layers; chill if it becomes too soft.
  • Watch custards closely to prevent scorching; constant stirring is key for a smooth texture.
  • Serve warm or at room temperature, dusted with cinnamon or powdered sugar for an authentic touch.

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