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Food for Every Soul

Food for Every Soul » The Help Force

Heyyy Helpers!!! Welcome back to another edition of Food for Every Soul, a series by myself where I interview people from Help Force about their favorite and famous recipes! For this post, I interviewed the sweet, hardworking, amazing HF Corporal: Pantera! 

I started off by asking him some questions about this recipe!

Hello Pantera, thank you for doing this recipe interview today, can you tell us what recipe you will be talking about today?

Pantera: So we are making a portuguese custard tart, you can call it “pastel de nata” it’s very popular here 😀

The difference between Pastel de Nata and Pastel de Belém

Can you tell us why this recipe is important, is it a family recipe, and is there any history or story behind it?

Pantera: Its not rly important for me, although I chose it cause its the top 1 traditional sweet, that you can find at any coffee shop, pastry or bakery its literally everywhere

2. Place the dough in the cold and let it rest. Place the butter between two sheets of parchment paper and, using a kitchen roll, press it down to flatten it until it forms a square shape.
3. Carefully remove the butter from the paper and place it in the fridge. Roll out the dough on a floured board, turning it into a rectangle.
4. Take the butter square and place it on one side of the dough and fold the other side over the butter. With the rolling pin press the dough.
5. Then turn it and extend it until it is about 90 centimeters. Try to remove as much flour as possible and fold the dough over itself, making three layers.
6. Then lightly tap the dough with the rolling pin and turn it. Then you should open it and fold it back into 3 layers.
7. Wrap the dough in cellophane and place in the fridge for 30 minutes.
8. Remove it from the fridge and seal the edges.
9. Then fold the dough back into 3 layers. Stretch the dough again and, this time, fold it in 4. Turn the dough, roll it out again and fold it again in 4 layers.
10. Back wrap the dough in cellophane and keep in the fridge for another 30 minutes.
11. Roll out the dough again and fold it 3 times, wrap it in cellophane and put it back in the fridge. When the time comes, it will be ready to use.
For the puff pastry

» 420 ml of milk

» Approximately 2 to 3 packets (230 gm) of fresh puff pastry.

» 7 egg yolks

» 250 grams of sugar

» 50 grams of wheat flour

» 125 ml of water

» 1 or 2 lemon peels, according to taste


1. Start by opening the dough and roll it well on the parchment paper.
2. Then, divide the rolled dough into 12 equal pieces, with a width between one and a half and two centimeters, depending on whether you prefer a thicker or thinner dough.
3. In the next step, you must grease the molds with butter, placing a piece of dough in each of them.
4. Gently spread the dough with your thumbs, pushing the excess towards the top, where the dough should be thicker (at the edge).
5. Reserve the shapes on an aluminum tray. In a pan put 250 ml of milk and the lemon. Let it warm up.
6. In a separate container, mix the flour well with the remaining 170 ml of milk.
7. When the mixture left on the fire starts to boil, remove the lemon and pour the mixture of the remaining milk with wheat flour. Keep stirring until it thickens and becomes homogeneous.
8. Put another pan on the heat, with the water and sugar, let it boil for 5 minutes, before turning off the heat. 9. Then, mix the sugar syrup with the cream, gradually and mixing well. Let it rest and cool down.
10. After the cream has cooled, it’s time to add the yolks, once again, mixing well until the mixture is homogeneous.
11. With the cream ready, it’s time to fill the molds that we prepared at the beginning, already greased and with the puff pastry well stretched.
12. The molds should not be completely filled with the cream, as it rises with the temperature of the oven.
13. Finally, place the pastel de nata in the oven for 15 minutes. Let them brown but take them out before they burst, so they don’t wither too much when they cool down.
Pastel de Nata Recipe (Portuguese Custard Tarts) - Spanish Sabores

Do you have any tips or tricks on making it or why people may like this recipe?
Pantera: No I dont have any tricks nor memories from it, but I’m sure ppl will like it, I mean who doesnt like sweets? also the “pastel de nata” is tiny so u can eat it anytime, its very popular to, in the morning, go to a cafe and get a coffee with this lovely sweet to accompany it, its deliciousss!!!

Thank you Pantera for doing this interview!

Pantera: you’re welcome ty for asking tho!

With that everyone, we’ve reached the end of the post! We know you wanted to read more xD but I will be back next time with more fresh and delicious content! If anyone would like to share a recipe with us, DM me with your ideas!

Bon Appetit! <3

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HF Second In Command


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