Welcome to my kitchen! Today, we’re going to bake something truly special and delicious: Honey Lavender Pasteis de Nata. These aren’t your everyday custard tarts; they’re a delightful twist on the classic Portuguese treat, infused with the soothing flavors of honey and lavender. Trust me, once you try these homemade Honey Lavender Pasteis de Nata, you’ll be making them again and again.
Why You Will Love This Recipe
This Honey Lavender Pasteis de Nata recipe is more than just a dessert; it’s an experience. The delicate floral notes of lavender perfectly complement the sweetness of honey, creating a unique and sophisticated flavor profile that’s both comforting and exciting. Imagine biting into a flaky, buttery crust that gives way to a creamy, fragrant custard with hints of honey and lavender – it’s pure bliss. What sets this recipe apart is the homemade touch. While store-bought custard tarts can be good, nothing beats the fresh, warm taste of Honey Lavender Pasteis de Nata made right in your own kitchen. This recipe is surprisingly easy to follow, even if you’ve never made custard tarts before. I’ll guide you through each step, ensuring your Honey Lavender Pasteis de Nata turn out perfectly golden and delicious every time.
Ingredients
Here’s everything you’ll need to make these Honey Lavender Pasteis de Nata. Make sure you have these ready before we start!
- 1 roll of store-bought puff pastry, thawed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 tablespoons all-purpose flour
- 2 large egg yolks
- 1 teaspoon dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar and ground cinnamon, for dusting (optional)
Step-by-Step Instructions
Let’s get baking! Follow these steps carefully, and you’ll have perfect Honey Lavender Pasteis de Nata in no time.
1. Prepare the Lavender Infused Milk:
In a small saucepan, combine the milk, heavy cream, and lavender buds. Heat over medium heat until it just begins to simmer. You’ll see small bubbles forming around the edges. Don’t let it boil! Once simmering, remove from heat, cover, and let it steep for 30 minutes. This allows the lavender flavor to really infuse into the milk and cream mixture, giving our Honey Lavender Pasteis de Nata that wonderful floral note.
2. Make the Sugar and Flour Mixture:
While the milk is steeping, in a separate medium bowl, whisk together the sugar and flour until well combined. This step is important because it helps prevent lumps from forming in our custard later on.
3. Temper the Egg Yolks:
In another bowl, whisk the egg yolks lightly. This is just to break them up. Now, slowly drizzle a few tablespoons of the warm lavender-infused milk mixture into the egg yolks, whisking constantly. This process is called tempering, and it gently warms the egg yolks so they don’t scramble when we add them to the hot milk later. Repeat this process with a few more tablespoons of the warm milk mixture.
4. Combine Custard Ingredients:
Strain the lavender-infused milk mixture through a fine-mesh sieve into the bowl with the sugar and flour mixture. This removes the lavender buds and ensures a smooth custard. Whisk everything together until smooth. Then, gradually whisk in the tempered egg yolks until fully combined and the mixture is silky. Stir in the honey, vanilla extract, and a pinch of salt.
5. Cook the Custard:
Pour the custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or whisk. It’s crucial to stir continuously to prevent the custard from sticking to the bottom of the pan and burning. Cook until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. You’ll know it’s ready when you can draw a line through the custard on the back of the spoon with your finger, and the line holds its shape.
6. Prepare the Puff Pastry:
Preheat your oven to 425°F (220°C). Lightly grease a muffin tin. On a lightly floured surface, unfold the puff pastry sheet. If it’s a large sheet, you might need to cut it in half for easier handling. Roll it out slightly thinner if desired. Using a 4-inch round cookie cutter or a knife, cut out circles from the puff pastry. You should get about 12 circles, depending on the size of your pastry sheet.
7. Assemble the Pasteis de Nata:
Gently press each pastry circle into the muffin tin cups, shaping it to fit the bottom and sides. You want to create little cups to hold the custard. Don’t worry if they aren’t perfectly even; rustic is charming!
8. Fill with Custard and Bake:
Spoon the warm custard into each pastry cup, filling them about ¾ full. Be careful not to overfill them, or the custard might spill over during baking. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set with some dark caramelized spots on top. These dark spots are a good thing! They add flavor and character to our Honey Lavender Pasteis de Nata.
9. Cool and Serve:
Remove the Honey Lavender Pasteis de Nata from the oven and let them cool in the muffin tin for a few minutes before gently transferring them to a wire rack to cool slightly more. They are best served warm.
Serving Suggestions
These Honey Lavender Pasteis de Nata are wonderful on their own, but here are a few ideas to make them even more special. For a simple touch, dust them with powdered sugar and a sprinkle of ground cinnamon right before serving. The sweetness of the powdered sugar and the warmth of the cinnamon complement the honey lavender flavors beautifully.
For a delightful afternoon treat, serve these Portuguese custard tarts with a cup of hot tea or coffee. The floral notes in the tarts pair especially well with herbal teas or a light, fruity coffee blend. If you’re serving them for dessert, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. The cool creaminess adds a lovely contrast to the warm, flaky tarts.
Honey Lavender Pasteis de Nata are perfect for special occasions like brunch, afternoon tea parties, or even a simple weekend treat. Their unique flavor and elegant presentation make them a crowd-pleaser every time. They are also a lovely homemade gift to bring to a friend’s house or to share with neighbors.
Storage and Reheating
If you happen to have any Honey Lavender Pasteis de Nata leftover (though it’s unlikely!), you can store them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to 4 days. Just be aware that the pastry might soften slightly in the fridge.
To reheat, the best way is to warm them in the oven. Preheat your oven to 350°F (175°C) and bake them for about 5-10 minutes, or until heated through and the pastry is crisp again. You can also reheat them in an air fryer at 300°F (150°C) for about 3-5 minutes. Avoid microwaving them, as it can make the pastry soggy. Reheating will bring back that delightful warm, flaky texture and make them taste almost as fresh as when they were first baked.
Key Details
Here’s a quick rundown of what you need to know for making these Honey Lavender Pasteis de Nata:
- Prep time: 30 minutes (includes lavender steeping time)
- Cook time: 20-25 minutes
- Total time: About 1 hour
- Servings: Makes about 12 tarts
- Equipment:
- Small saucepan
- Medium bowls
- Whisk
- Fine-mesh sieve
- Muffin tin
- 4-inch round cookie cutter (or knife)
- Wire rack
Enjoy making and sharing these delicious Honey Lavender Pasteis de Nata! I hope you love them as much as I do. Happy baking!
Honey Lavender Pasteis de Nata
Ingredients
- 1 roll of store-bought puff pastry thawed
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 tablespoons all-purpose flour
- 2 large egg yolks
- 1 teaspoon dried lavender buds culinary grade
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Lavender Infused Milk: In a small saucepan, combine the milk, heavy cream, and lavender buds. Heat over medium heat until it just begins to simmer. Once simmering, remove from heat, cover, and let it steep for 30 minutes.
- Make the Sugar and Flour Mixture: While the milk is steeping, in a separate medium bowl, whisk together the sugar and flour until well combined.
- Temper the Egg Yolks: In another bowl, whisk the egg yolks lightly. Slowly drizzle a few tablespoons of the warm lavender-infused milk mixture into the egg yolks, whisking constantly. Repeat this process with a few more tablespoons of the warm milk mixture.
- Combine Custard Ingredients: Strain the lavender-infused milk mixture through a fine-mesh sieve into the bowl with the sugar and flour mixture. Whisk everything together until smooth. Then, gradually whisk in the tempered egg yolks until fully combined and the mixture is silky. Stir in the honey, vanilla extract, and a pinch of salt.
- Cook the Custard: Pour the custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or whisk. Cook until the custard thickens enough to coat the back of a spoon.
- Prepare the Puff Pastry: Preheat your oven to 425°F (220°C). Lightly grease a muffin tin. On a lightly floured surface, unfold the puff pastry sheet. Roll it out slightly thinner if desired. Using a 4-inch round cookie cutter or a knife, cut out circles from the puff pastry.
- Assemble the Pasteis de Nata: Gently press each pastry circle into the muffin tin cups, shaping it to fit the bottom and sides.
- Fill with Custard and Bake: Spoon the warm custard into each pastry cup, filling them about ¾ full. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the custard is set with some dark caramelized spots on top.
- Cool and Serve: Remove the Honey Lavender Pasteis de Nata from the oven and let them cool in the muffin tin for a few minutes before gently transferring them to a wire rack to cool slightly more. They are best served warm.
