Gluten-Free Pastel de Nata

Indulge in the rich decadence of Gluten-Free Pastel de Nata, a delightful twist on Portugal’s iconic custard tarts crafted to be celiac-friendly. This recipe features a flaky, buttery gluten-free puff pastry shell encasing a creamy vanilla custard, infused with zesty lemon and warm cinnamon for an elevated flavor profile. Perfectly caramelized on top, these traditional treats are baked to golden perfection, offering the authentic Pastel de Nata experience without compromising dietary restrictions. With just 40 minutes of prep time and easy-to-follow techniques, this recipe is a must-try for dessert lovers seeking a gluten-free option. Serve these heavenly tarts warm or at room temperature for a crowd-pleasing dessert that will transport your taste buds straight to Lisbon!

Nutriscore Rating: 48/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 300 g Gluten-free puff pastry
• 250 ml Heavy cream
• 250 ml Whole milk
• 200 g Granulated sugar
• 30 g Cornstarch
• 1 tsp Vanilla extract
• 1 Cinnamon stick
• 6 Egg yolks
• 1 tsp Lemon zest

Directions

Step 1

Preheat the oven to 250°C (480°F) and grease a 12-cup muffin tin.

Step 2

Roll out the gluten-free puff pastry to about 3mm thickness. Use a round cutter slightly larger than the muffin tin cups to cut out circles.

Step 3

Press the pastry circles into the muffin tin, ensuring they reach just over the edge. Place the tin in the refrigerator while preparing the filling.

Step 4

In a medium saucepan, combine heavy cream, milk, half the sugar, cinnamon stick, and lemon zest. Heat over medium heat until it begins to simmer, then remove from the heat and let it infuse for 10 minutes.

Step 5

In a bowl, whisk together remaining sugar and cornstarch until well mixed.

Step 6

Strain the infused milk mixture to remove cinnamon and zest, then return it to the saucepan. Slowly whisk in the cornstarch and sugar mixture.

Step 7

Return the saucepan to medium heat, constantly stirring until the mixture thickens and just begins to boil. Remove from heat immediately.

Step 8

In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by adding a small amount of the hot milk mixture while stirring constantly.

Step 9

Once tempered, add the yolks into the saucepan with the remaining milk mixture. Return to low heat, stirring continuously until it thickens (do not boil).

Step 10

Remove from heat and stir in vanilla extract. Allow the custard to cool slightly.

Step 11

Remove the muffin tin from the refrigerator. Fill each pastry shell with the custard mixture, about 3/4 full.

Step 12

Bake in the preheated oven for 12-15 minutes, or until the pastry is golden and the custard is set with a slight caramelization on top.

Step 13

Allow tarts to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	1148.6 grams (1148.6g)

Amount per serving	% Daily Value*
Calories	3418

Total Fat 193.70g	248%
Saturated Fat 94.40g	472%
Polyunsaturated Fat 0.30g
Cholesterol 1388mg	463%
Sodium 1132mg	49%
Total Carbohydrate 366.40g	133%
Dietary Fiber 8.00g	29%
Total Sugars 219.60g
Protein 39.80g	80%

Vitamin D 223IU	1116%
Calcium 547mg	42%
Iron 6mg	34%
Potassium 675mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 4.7%

Carbs: 43.5%