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Portuguese Custard Tarts (Pasteis de Nata)
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
240 minutes
Indulge in irresistible pasteis de nata: flaky crust, sweet custard filling. Double the batch, double the pleasure!
Ingredients:
  • 1 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • 0.33333334326744 cup cold water
  • 1 stick high-quality unsalted butter, fully softened, divided
  • 0.75 cup white sugar
  • 0.25 cup water
  • 1 tablespoon water
  • 1 cinnamon stick
  • 1 lemon, zested in large strips
  • 0.33333334326744 cup all-purpose flour
  • 1.5 cups milk
  • 6 large egg yolks
Instructions:
  • In a bowl, blend together the flour, salt, and cold water using a wooden spoon until the dough comes together and separates from the bowl's sides. Ensure the dough is slightly sticky; adjust by adding more flour or water to reach the desired consistency demonstrated in the video.
  • Place dough on a generously floured surface. Sprinkle with additional flour. Knead for 1 to 2 minutes until forming a round shape. Cover and allow to rest for 15 to 20 minutes.
  • Shape the dough into a thin 1/8-inch-thick square, lightly dusting with flour to prevent sticking.
  • Spread a generous layer of butter over most of the square using a silicone spatula, making sure to leave a small border untouched. Fold the unbuttered side over the middle of the square, then fold the opposite end over, resembling folding a letter. Adjust the edges for a neat finish.
  • Use a bench scraper to lift the dough from the counter, gently sprinkle with flour, then flip and dust with more flour. Roll the dough into a 1/8-inch-thick rectangle, stretching the edges as necessary. Spread 1/3 of the butter over 2/3 of the dough, fold into thirds. Place on a lined baking sheet and freeze for about 10 minutes until the butter is slightly chilled.
  • Sprinkle dough with flour and roll into a square slightly thicker than 1/8 inch. Spread remaining butter, leaving a border on the top edge. Moisten the unbuttered edge lightly. Roll dough into a log from the bottom. Dust with more flour and tidy up the ends. Seal with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  • In a pot, mix together sugar, 1/4 cup plus 1 tablespoon of water, cinnamon, and lemon zest. Allow the mixture to boil over medium heat without stirring until the syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
  • Preheat the oven to a sizzling 550 degrees F (288 degrees C) and generously grease a 12-cup muffin tin.
  • In a chilled pot, vigorously whisk together flour, salt, and cold milk until well combined. Place the pot on medium heat and whisk continuously until the milk thickens, approximately 5 minutes. Take the pot off the heat and allow it to cool for at least 10 minutes before using.
  • Gently whisk egg yolks into the cooled milk, then blend in sugar syrup and vanilla extract until well combined. Strain the smooth custard into a glass measuring cup.
  • Unwrap the dough, trim any uneven bits on the ends, and score the log into 12 even pieces using a knife.
  • Place a piece of dough in each muffin cup. Lightly wet your thumb with cold water and press it into the center of the swirl, pushing the dough against the bottom and up the sides of the cup until it reaches at least 1/8 inch past the top.
  • Pour the custard into each cup, filling it 3/4 full.
  • Bake in the preheated oven for about 12 minutes until the pastry is golden brown, bubbly, with blistered and caramelized tops.
  • Allow the tarts to cool for a moment before serving them warm. Enjoy!

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