Pastel de Nata

When it comes to desserts, few can match the delicate and creamy delight of a traditional Portuguese Pastel de Nata. This beloved treat, with its flaky crust and luscious custard, has captivated taste buds around the world.

It stole our hearts when we were on our latest trip to Portugal and Spain! If you want to read more about our adventures on this trip, checkout Part One and Part Two of my travel blog!

However, for those of us who are conscious about our protein intake or looking for a healthier twist, this High Protein Pastel de Nata is the perfect solution. Combining the classic flavors with a boost of protein, this recipe is both satisfying and nutritious.

Why You’ll Love this Recipe

• High Protein Content: Each pastel is packed with protein from protein-rich milk and vanilla protein powder, making it a perfect treat for those looking to increase their protein intake.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even to novice bakers.
• Healthy Twist on a Classic: Enjoy the beloved flavors of a traditional pastel de nata with added nutritional benefits, making it a great option for a healthier dessert or snack.

Here are the Main Ingredients you Will Need:

Step-by-Step Instructions on how to make My Pastel de Nata

Preheat your oven to 450°F (230°C).

Grease a muffin tin with non-stick cooking spray

Roll out the thawed puff pastry square on a lightly floured surface to ensure it’s smooth and even, aiming for a size that allows you to cut out 12 equal squares (approximately 12×10 inches).

Cut the puff pastry into 12 equal squares.

Press each square of pastry into the greased muffin tin cups, ensuring the pastry comes up the sides of each cup.

In a medium saucepan, combine the almond or cashew milk, protein-rich milk, and whey protein isolate. Heat over medium heat, stirring occasionally, until warm but not boiling.

In a separate bowl, whisk together the monk fruit sweetener, cornstarch, egg yolks, vanilla extract, ground cinnamon, and lemon zest until smooth and well combined.

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling.

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes). Remove from heat and let it cool slightly.

Spoon the custard into the prepared puff pastry cups, filling each just over about 3/4 full.

Bake in the preheated oven for about 18-22 minutes, or until the pastry is golden and the custard is set with a slightly caramelized top.

If desired, you can place the muffin tin under the broiler for 1-2 minutes to get a more caramelized top. Watch carefully to avoid burning.

Allow the pastéis de nata to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature. Enjoy!

Recipe Notes & Modifications

• I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
• Any zero-calorie sweetener will work, I just prefer the taste of Monkfruit
• Topping Options: Serve with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for added texture and flavor contrast (not included in macros)
• Flavor Additions: Enhance the flavor of the custard by adding a pinch of nutmeg or cardamom along with the cinnamon. Experiment with citrus zest variations such as orange or lime for a refreshing twist.
• Storage and Reheating: Store leftover pastéis de nata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or conventional oven at a low temperature.

Looking for other Dessert Options?!

Checkout my Other Dessert Recipes Here!

Some of my favorites are my Key Lime Pie Bars, White Chocolate Raspberry Cheesecake, and Chocolate Chip Mug Cake!

If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying!