Pastéis de Nata Made with MILKYBAR®

Preparation time
45 min
Number of servings

10

The MILKYBAR® Pastéis de Nata, better know as Pastel de Nata, is a reinterpretation of the iconic Portuguese custard tart that merges traditional culinary craftsmanship with contemporary flair.

Our twist on this classic recipe showcases the rich, creamy essence of MILKYBAR® Mix-in White Chocolate, with the rich custard filling making these tarts even more indulgent.

Designed for culinary professionals, these pastries are ideal to add to your café's afternoon tea menu or to offer your customers as a grab and go dessert.

Each tart features a perfectly flaky puff pastry shell, filled with a velvety custard infused with the sweet notes of MILKYBAR® chocolate, and finished with a delicate syrup drizzle that elevates the overall flavour profile.

By incorporating these MILKYBAR® Pastel de Natas into your dessert menu offer, you will provide your customers with a unique and memorable dessert experience as well as stay ahead of the latest food trends, ensuring your customers come back for more.

Ingredients

MILKYBAR® Mix-in bag of white chocolate chips

MILKYBAR® Mix-in White Chocolate Chips

For the syrup

50g white sugar
50ml water
50g MILKYBAR® Mix-in White Chocolate Chips
10g lemon zest

For the custard

250ml milk
10g cinnamon sticks
10g unsalted butter
20g plain flour
7g cornflour
3 egg yolks

To finish

400g puff pastry

Preparation

1

To make the syrup: Place all the ingredients into a saucepan and gently heat until the sugar has dissolved, and the MILKYBAR® Mix-in White Chocolate Chips have melted.
2

Remove from the heat and set aside.
3

To make the filling: Pour the milk into a saucepan, add the cinnamon, bring to a simmer and then remove from the heat.
4

Mix the flour and cornflour together then pour in the milk, mix well, then return to the pan.
5

Heat the mixture until it thickens, add the butter and then remove from the heat.
6

Once the custard has cooled slightly, beat in the yolks and 3/4 of the syrup.
7

To finish: Roll out the puff pastry, then cut out discs sized perfectly to fit in a muffin tray.
8

Grease the tray, then add the pastry and prick with a fork.
9

Divide the custard between the tarts then drizzle over the remaining syrup.
10

Bake at 190°C (374°F) for 18 minutes.

NUTRITION INFORMATION
PORTION INFORMATION

TYPICAL VALUES	Per 100g	Per serve	Reference Intake	% RI*
Energy	1419 kJ 340 kcal	998 kJ 239 kcal	8400 kJ 2000 kcal	12%
Fat	20.2g	14.2g	70	20%
of which: saturates	9.6g	6.8g	20	34%
Carbohydrate	31.5g	22.2g	260	9%
of which: sugars	13.2g	9.3g	90	10%
Fibre	2.4g	1.7g	-	-
Protein	6.9g	4.8g	50	10%
Salt	0.50g	0.35g	6	6%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

Fat

Saturates

Sugars

Salt

998 kJ

239 kcal

14.2 g

6.8 g

9.3 g

0.35 g

12%*

20%*

34%*

10%*

6%*

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.