Pistachio Pastel de Nata
This twist on the classic Portuguese tart brings together the silky, caramelised custard filling we all know and love with the rich, nutty flavour of pistachios. Encased in crisp, flaky pastry, the pistachio adds a delicate sweetness and subtle depth, making this treat both traditional and refreshingly new. Perfect with a strong coffee or as a show-stopping dessert for guests.
Prep time 10 mins, plus chilling
Bake time 20-25 mins
Makes 12
Ingredients:
320g ready-made puff pastry
300g vanilla custard
100g pistachio cream
Equipment:
To finish
Crushed pistachios
Method:
1. Remove the baking paper the pastry came in. Roll the puff pastry up tightly, along the smallest side. Wrap in clingfilm than transfer to the fridge for 30 mins.
2. Meanwhile make the filling. Add the custard and pistachio cream to a bowl and mix until well combined. Set aside.
3. Get the pastry and cut into 12 equal discs. With your hands roll out the discs to a 7-8 cm diameter then place in the holes of a muffin tin, previously greased with oil or butter.
4. Fill the pastry cases with the custard mixture up to 5mm from the top. Top with crushed pistachios.
5. Bake 20-25 mins in a preheated oven to 200°C/180°C fan/gas mark 6.
6. Let cool down for 10 mins before removing the tarts from the tin.
7. Serve warm or cold.
8. Enjoy!