Pastel de Nata with Jamun Jam

Flaky, buttery pastel de nata topped with Beku's Jamun Fruit Spread for a vibrant twist on the classic Portuguese pastry. The creamy vanilla custard pairs beautifully with the sweet-tart richness of jamun, making every bite crisp, silky, and full of flavour.

INGREDIENTS

For the Pastry

  • 1 sheet ready-to-use puff pastry

For the Custard

  • 250ml whole milk
  • 100ml fresh cream
  • 50g sugar
  • 2 egg yolks
  • 20g cornflour
  • 1 tsp vanilla extract
  • A pinch of salt

Topping

  • 100g Beku House Jamun Fruit Spread

Garnish (Optional)

  • Powdered sugar
  • Fresh jamun pieces
  • Mint leaves

METHOD

1. Prepare the Pastry: Roll out the puff pastry and cut circles slightly larger than your muffin tray cavities. Press each circle into the moulds, ensuring the pastry comes up the sides. Chill while preparing the filling.
2. Make the Custard: In a saucepan, whisk together the milk, cream, sugar, cornflour, vanilla, salt, and egg yolks. Cook over medium heat, stirring continuously until the mixture thickens into a smooth custard. Remove from the heat and let it cool slightly.
3. Fill & Bake: Spoon the custard into the prepared pastry shells, filling them about three-quarters full. Bake at 220°C for 18–20 minutes, or until the pastry is crisp and the tops of the custard are lightly caramelised.
4. Cool Slightly: Allow the pastries to cool for 10 minutes before removing them from the tray.
5. Finish & Serve: Top each pastel de nata with a generous spoonful of Beku House Jamun Fruit Spread. Serve warm or chilled.