Of which 18.4 g sugars and 13.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Fiber (dates)
Allergens egg, tree nuts
Pastel de nata in a glass (custard tart flavors)
The flavors of pastel de nata, in layers, with no puff pastry and no oven.
Ingredients
- 100 g (3½ oz) toasted ground almonds — for the base
- 50 g (1¾ oz) shredded coconut — for the base
- 3 Medjool dates, blended into a paste (60 g / 2 oz) — for the base
- 2 tbsp coconut oil (20 g / ¾ oz) — for the base
- 300 ml (1¼ cups) almond milk — for the cream
- 4 egg yolks (68 g / 2½ oz) — for the cream
- 3 tbsp arrowroot starch (30 g / 1 oz) — for the cream
- 5 Medjool dates, blended into a paste (100 g / 3½ oz) — for the cream
- 1 tsp vanilla extract (3 g) — for the cream
- ground cinnamon, as needed (3 g) — for sprinkling
Method
- Mix the crust ingredients and divide among the glasses, pressing firmly into the bottom to compact.
- Make the custard by whisking the yolks with the arrowroot starch.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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