This gluten-free pastel de nata recipe delivers a final result remarkably close to the traditional version, naturally taking into account the specific characteristics of this preparation. Designed to delight people with celiac disease, it still satisfies — and may even surprise — any lover of this Portuguese delicacy.

Designed for celiacs it is still a delight capable of pleasing anyone. Try and see..

This recipe was designed to make 12 pastries and takes approximately one hour to prepare. In the end, you’ll see that gluten-free pastel de nata can be just as delicious.

Before you start, turn the oven to 220º.

1. To make the dough: melt the margarine in a container and mix it with the sugar.
2. Add the two medium eggs and then the flour, mixing well until you obtain a smooth, homogeneous dough..
3. Using a rolling pin, roll out the dough.
4. Then shape the dough into a roll or cylinder, pressing it lightly.
5. Once you have the desired shape, cut it into small pieces, approximately 1.5 to 2 centimeters wide, depending on whether you prefer a thinner or thicker crust.
6. Grease the molds with margarine or butter, place a piece of dough into each one and gently press it with your fingers, pushing the excess toward the top so that the rim is slightly thicker.
7. Reserve the shapes on an aluminum tray.
8. To make the cream: in a saucepan add the milk, cornstarch, sugar and egg yolks. Always on a low heat, stir and add the lemon and cinnamon. Continue to stir until the cream is homogeneous and thickens.
9. Finally, and we are almost at the end of the gluten-free pastel de nata recipe, remove the lemon peel and cinnamon stick and distribute the cream among the forms. Bake the custard tarts for 15 minutes. Let the custard tarts brown but take them off before they burst, so that they do not shrivel too much after cooling.

Suggestions:

If you have children at home, make sure the pastel de nata are not excessively hot to prevent burns.

If you enjoy cinnamon, sprinkle your pastel de nata with a little ground cinnamon and serve it with a good cup of coffee.

Note:

The recipes we share do not correspond to the recipes of the frozen pastel de nata that we supply for distribution and retail.

Read also:

• Frozen Portuguese Custard Tarts
• Portuguese Custard Tart Tradicional Recipe
• Pastel de Nata Factory

The Vegan pastel de nata recipe is for those who follow this food philosophy or, simply, for those who do not dispense with a pastel de nata but looking for a healthier solution aligned with a plant-based diet, which is becoming increasingly popular in Portugal.

Slightly different from the traditional, the vegan pastel de nata is still a delight to eat and cry for more.

This recipe was designed for 12 tarts and should take approximately one hour to prepare. It was designed to ensure a creamy texture and a flavor as close as possible to the traditional pastel de nata. To clear up doubts, don’t advertise that your custard tarts are vegan before your friends or family taste it. Let them be delighted and surprise them at the end.

Before starting the preparation, preheat the oven to 250°C (static oven). If using a fan-assisted oven, reduce the temperature to 220°C.

1. To make the dough: in a suitable container place the 300 grams of whole wheat flour and soy vegetable cream. Stir until well mixed and add water and knead well until smooth.
2. Let the dough rest.
3. Using a kitchen roll, roll out the dough.
4. Then make a roll or cylinder with the dough, pressing it.
5. As soon as it has the desired shape you can cut it into small pieces, with a width between one and a half centimeters and two centimeters, as you prefer a thicker or thinner dough.
6. Butter the molds, place a piece of dough on each of them and gently spread the dough with your fingers, pushing the excess to the top, where the dough should be thicker (on the edge).
7. Reserve them on an aluminum tray.
8. To make the filling or cream, add the 100 grams of brown sugar, the 30 grams of corn flour and the cinnamon in a saucepan and place over a low heat.
9. Then, add the remaining ingredients (soy milk, lemon and cream), stirring slowly but without stopping. When the mixture gains the desired consistency, having thickened and being homogeneous, turn off the heat and wait until it cools.
10. Finally, and we are almost at the end of the vegan pastel de pastel recipe, distribute the contents by the forms and take them to the oven for 15 minutes. Let the custard tarts brown but take them off before they burst, so that they do not shrivel too much when cooling.

Suggestions: If you have children at home, make sure that the pasteis de nata are not excessively hot, so that no one gets burned. If you like cinnamon, sprinkle your pastel de nata with a little, and accompany it with a good coffee.

If you liked our vegan pastel de nata recipe, read also:

• Gluten-Free Pastel de Nata Recipe
• Portuguese Custard Tart Recipe
• Portuguese Custard Tart Calories

Perguntas Frequentes

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The traditional portuguese custard tart recipe, known as pastel de nata, has simple ingredients, which may vary slightly. The recipe that we share with you here is the most common and not the original, which can only be found in Belém.

Despite the simple ingredients, executing the portuguese custard tart recipe requires some patience. Still, as we all know, the end result will always make up for the time invested in the kitchen.

This recipe was intended for 20 pieces and should take approximately one hour. Do not waste time and surprise your family and friends with a homemade delicacy. They will love it.

Before starting the preparation, preheat the oven to 250°C (static oven). If using a fan-assisted oven, reduce the temperature to 230°C.

1. Begin by opening the puff pastry and, on a sheet of baking paper, roll it up tightly.
2. Next, cut the rolled pastry into 12 equal pieces, each about 1.5 to 2 cm wide, depending on whether you prefer a thicker or thinner pastry.
3. Grease the molds with butter and place a piece of pastry into each one. Gently press the dough with your thumbs, pushing the excess towards the top so that the pastry is thicker around the edges.
4. Place the molds on an aluminum baking tray and set aside.
5. In a saucepan, add 250 ml of milk and the lemon peel. Heat gently.
6. In a separate bowl, mix the flour thoroughly with the remaining 170 ml of milk.
7. <p”>When the milk mixture on the stove begins to boil, remove the lemon peel and add the milk-and-flour mixture. Stir continuously until it thickens and becomes smooth.
8. In another saucepan, combine the water and sugar and bring to a boil. Let it boil for 5 minutes, then remove from the heat.
9. Gradually add the sugar syrup to the cream mixture, stirring well. Allow it to rest and cool.
10. Once the cream has cooled, add the egg yolks, stirring again until the mixture is completely smooth.
11. With the custard ready, fill the prepared molds with the mixture. Do not fill them completely, as the custard will expand in the oven.
12. Finally, bake the custard tarts for 15 minutes. Let them brown, but remove them before they burst, so they do not shrink too much as they cool.

Suggestions:
If you have children at home, make sure the custard tarts are not excessively hot to avoid burns and to ensure a pleasant moment for everyone.

If you like, sprinkle with cinnamon or icing sugar only after the tarts have slightly cooled, and enjoy them with a good coffee.

Note: The recipes we share do not correspond to the recipes used for the frozen custard tarts we supply for distribution and retail.

A pastel de nata workshop can make all the difference in the form of gastronomic “art” we try to reproduce at home, when temptation overcomes laziness.

Learn how to make the dough and filling, with the pastry chefs who make one of the best custard tarts in Lisbon, at Pastelaria da Batalha.

In the pastel de nata workshop, which lasts a couple of hours and welcomes groups of up to 10 people, we will discover the secret of a crispy dough and an incredible cream and then delight in the delicacy we have made. The class will be led by pastry chef and owner João Batalha, who represents the fifth generation in a long pastry tradition.

In the class we will have access to all the necessary equipment, ingredients and, at the end, we will be able to taste our “art” accompanied by coffee or sour cherry served in a glass of chocolate.

This initiative, which began in 2018, has already become a tradition. This year, taking advantage of the “season of love” with Valentine’s Day approaching, there is something new: One registration is worth two attendances, making it possible to share this moment with our “more than anything”, spending much less to learn how to do this delicacy full of history.

The pastel de nata workshops are daily, not just on Tuesdays. The registration fee, valid until March 31, is 55 euros and can be done via email: pasteldenataworkshop@gmail.com.

Please check if there was any update on the workshop conditions, with the service provider.

Contacts for booking the pastel de nata workshop

Pastelaria Batalha
Rua da Horta Seca, nº 1, Largo do Camões, Lisbon
Telephone: 214 019 117
Email: pasteldenataworkshop@gmail.com

If you already feel prepared and don’t need a workshop, try it:

• Chocolate custard tart recipe
• Vegan Pastel de Nata Recip
• Traditional pastel de nata recipe

The Chocolate portuguese custard tart recipe is for those who love pasteis de nata but also love chocolate.

It’s not because pastel de nata isn’t already delicious. We all know it is. Still, if we love this cake or sweet, there is no reason not to try this variation, which is also delicious.

This recipe was designed for 6 pieces and has some variations in relation to the traditional custard tart recipe, Once you add a new ingredient, you need to make some adjustments so that everything is perfect.

Before starting, turn on the oven at 240º.

1. Using a kitchen roll, stretch the dough.
2. Then make a roll or cylinder with the dough, pressing it.
3. Once you have the shape you want, you can cut it into small pieces, between 1.5 and 2 centimeters wide, depending on whether you prefer a thicker or thinner dough.
4. Grease the molds with butter, place a piece of dough in each one and gently spread the dough with your fingers, pushing the excess to the top, where the dough should become thicker (at the edge).< /li>
5. Reserve the molds on an aluminum tray.
6. Add the milk, 100 grams of sugar and the chocolate broken into pieces. Put the pan on the fire and stir while the mixture melts.
7. After the mixture is homogeneous, turn off the heat and let it cool.
8. In a separate container, combine the egg yolks with the cornstarch and the remaining one hundred grams of sugar.
9. After it is well mixed, return the pan with the milk and chocolate to the heat and add the mixture of egg yolks, cornstarch and sugar. While the mixture thickens, keep stirring.
10. Add the lemon zest and stir a little more.
11. Finally, and we are almost at the end of the pastel de nata with chocolate recipe, distribute the contents between the molds and bake them for 15 minutes. Let the custard tarts brown but take them out before they burst, so they don’t shrivel too much as they cool.

Suggestions:

If you have children at home, make sure the custard tarts are not excessively hot, so that no one gets burned.

If you like cinnamon, sprinkle some of it on your custard tart and wash it down with a good coffee.

Note:

The recipes we share do not correspond to the recipes for frozen cream puffs that we supply for distribution and retail .

If you liked our recipe for pastel de nata with chocolate, read it too:

• Vegan pastel de nata recipe;
• Classic Portuguese custard tart recipe.