A Palmier and Pasties de Nata love affair

Updated: Apr 19, 2021



  • 250g puff pastry sheet - defrosted but still cold! (or go and follow my pudd pastry recipe)

  • 500 ml brown sugar


  • 2 eggs

  • 30 ml cornstarch

  • 600 ml sugar (white or brown)

  • 310 ml milk

  • 5 ml vanilla essence

  • orange zest from one orange



  1. Starting with the Palmiers, line your surface with sugar and lay the puff pastry sheet on top of that. With even more sugar now, sprinkle it on top of the puff pastry - don't be shy on the sugar.

  2. At this stage there should be sugar underneath and on top of the puff pastry.

  3. With a rolling pin, roll out the pastry so that the sugar is combined into the pastry. Roll the pastry to about 3mm thick.

  4. Finally, roll up the pastry as tightly as possible into a long thick sausage. Wrap up in clingfilm and place in the freezer for a minimum of 2 hours, however its best overnight.

  5. Pre heat your oven to the highest degree.

  6. For the custard, in a saucepan begin to gently heat up the milk, vanilla, and orange zest.

  7. While heating up, in another bowl whisk together your eggs, cornstarch and sugar. Whisk until you can not see any cornstarch as this will prevent lumps from being produced in your final product.

  8. When the milk begins to steam, not boil- you don't want sweet scrambled eggs, put in half of the milk mixture to your eggs while continuously stirring your eggs.

  9. Now that your eggs have warmed up, add that mixture to your milk and continue to whisk until the mixture has thickened.

  10. You have now made a creme pattiserie. Before you take it off the heat, allow your creme pat to boil, while whisking, for 3 minutes to ensure the eggs are cooked.

  11. Take your creme pat off the heat, and transfer it to a clean bowl with clingwrap covering the surface of the custard.

  12. Using a standard size muffin tray, spray it generously with spray and cook, or line it with a lot of butter.

  13. Take your pastry roll out of the freezer and cut it into slices that are about 3cm thick.

  14. Place each slice into the muffin tin.

  15. To create the crust of the Pasties, use your thumb and press into the center of the slice to the bottom of the tray. The slice of puff pastry should resemble a small bucket. Push the sides of the "bucket" along the sides of the muffin tin as well as pushing them up to coat the sides of the muffin tray.

  16. Once this has been done with all the slices, fill each cup 3/4 of the way up.

  17. Place it into the center of the oven and bake for 8 minutes.

  18. Remove each Pasties straight away, and place them on a cooling wrack for the crust to harden.

  19. Be careful when taking each of the tarts out as caramel can burn you very badly.

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