Pastry Cream Shells(Natas Or Pasteis De Belem)
Delicious Portuguese pastry shells filled with creamy custard, featuring hints of lemon and rich egg yolks, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Preheat the oven to 500°F (260°C).
- Bring the milk with lemon peel to a boil.
- In a separate bowl, mix the sugar and flour.
- Gradually add the hot milk to the sugar and flour mixture, stirring constantly to prevent lumps.
- Allow the mixture to cool slightly.
- Add the egg yolks to the cooled mixture and mix well.
- Fill puff pastry shells with the custard filling.
- Bake until the custard is set and the shells are golden, approximately 15-20 minutes.
Tips & Substitutions
For the best texture, ensure your puff pastry is cold before baking to achieve a flaky crust. If you don’t have lemon peel, orange peel can be a delightful substitute. To thicken the custard more, you may add a tablespoon of cornstarch to the sugar and flour mixture. Always stir the mixture vigorously to prevent lumps from forming.
Serving Suggestions
Serve these delightful pastries warm, dusted with powdered sugar or a sprinkle of cinnamon for added flavor. They pair beautifully with a cup of espresso or a glass of sweet dessert wine. For a complete dessert experience, consider serving alongside Barboursville Almond Macaroons for a delightful contrast in texture.
Storage & Reheating
Store leftover pastry cream shells in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crispness of the pastry without compromising the custard's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry Cream Shells(Natas Or Pasteis De Belem) contains roughly 2056 calories, with 58g protein, 264g carbohydrates, and 89g fat. It is an excellent source of iron (154% of the Daily Value), vitamin C (145% of the Daily Value), and protein (116% of the Daily Value). Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pastry for these shells?
Yes, while puff pastry is traditional for these shells, you can experiment with other types of pastry, such as shortcrust or even phyllo dough. Just keep in mind that baking times may vary, so monitor them closely to avoid overbaking.
How can I make the custard filling dairy-free?
To create a dairy-free version of the custard filling, substitute regular milk with almond milk or any other plant-based milk. You may also need to adjust the sweetness, as some alternatives can be sweeter than regular milk.
What should I do if my custard doesn't thicken?
If your custard doesn't thicken as expected, it may be due to insufficient cooking time or heat. Return it to the stovetop and cook it over medium heat while whisking constantly until it thickens. Adding a bit of cornstarch mixed with water can also help if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).