Pastel de Nata Tart Recipe 😊

 Pastel de Nata Tart Recipe 😊

Ingredients

Shortcrust pastry:

200g wheat flour

100g butter

50ml water

1 teaspoon salt

Tart filling:

500ml whole milk

Zest of 1 lemon

1 cinnamon stick

280g sugar

6 egg yolks

75g plain flour

Preparation

Shortcrust pastry:

1. In a deep bowl, combine the flour, the diced butter, the salt and the water. Mix well until you get a well-knit, homogeneous dough.

2. Wrap in cling film and store in the fridge until you use it.

3. Stretch the dough over the flour.

4. Cover a springform pan with your shortcrust pastry and prick it well.

5. Bake in a preheated oven at 180ºC for about twenty minutes, or until it is golden. Tart filling:

1. In a saucepan, combine the milk with the lemon zest and cinnamon stick. Bring to the boil and discard the cinnamon and lemon.

2. In a bowl, beat the egg yolks with the sugar, pour in the milk and add the sifted flour.

3. Return the mixture to the saucepan and stir until it thickens.

4. Pour the mixture into the tart base and bake again for about 25 to 30 minutes at 180ºC.

5. Remove from the oven and let cool before serving. Garnish with powdered sugar and cinnamon.