The gluten-free pastel de nata recipe has an end result incredibly close to the traditional recipe.
Designed for celiacs it is still a delight capable of pleasing anyone. Try and see..
This recipe was designed for 12 tarts and should take approximately one hour to prepare. At the end you will see that your gluten-free pastel de nata are nothing behind the original recipe.
Before you start, turn the oven to 220º.
- To make the dough: melt the margarine in a container and mix it with the sugar.
- Add the two medium-sized eggs and then the flour, stirring well until the desired homogeneous consistency is achieved.
- Using a kitchen roll, roll out the dough.
- Then make a roll or cylinder with the dough, pressing it..
- Once you have the shape you want, you can cut it into small pieces, with a width between one centimeter and a half and two centimeters, as you prefer a thicker or thinner dough.
- 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).
- Reserve the shapes on an aluminum tray.
- 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.
- 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 that the pasteis de nata are not too 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.