Pastéis de Nata - Portuguese Custard Tarts
Pastéis de Nata - Portuguese Custard Tarts are a popular Portuguese dessert loved worldwide. It consists of a crispy flaky buttery crust filled with a smooth creamy custard filling dusted with cinnamon and powdered sugar as a final touch. It is an incredible and amazing experience for your taste buds and you can hardly stop from eating only one tart.
Ingredients
Pastry Dough
- 1 cup (125g) all-purpose flour
- 1/4 tsp (1g) salt
- 3 fl. oz (90ml) water
- 1/2 cup (110g) unsalted butter , softened
For the custard
- 2/3 cup (135g) sugar
- 1/4 cup (50ml) water
- cinnamon sticks (8g)
- Peel from a small lemon
- 4 egg yolks
- 1/4 cup (30g) flour
- 1/4 tsp (1g) salt
- 1 cup (240ml) milk
- 1 tsp (5g) vanilla extract
For dusting
Instructions
Prepare the dough.
- Prepare the dough preferably a day in advance. In a medium bowl whisk together the flour and salt. Add water and using a hand mixer with dough hooks attached, mix for about 3-5 minutes on low speed until the dough pulls away from the sides of the bowl.
- Dust generously the working surface with flour. Transfer the dough onto the floured surface, and flatten slightly. Flour the rolling pin and start rolling the dough into about a 12 inch (30cm) square.
- Spread 2 1/2 tablespoons (35g) softened butter over the 2 left thirds of the square. Fold dough like a letter into thirds, starting with the right unbuttered side of the square. Brush flour excess whenever necessary. Rotate the dough 90° and repeat rolling the dough into a 12 inch (30cm) square. Again, spread 2 1/2 tablespoons (35g) softened butter over the 2 left thirds of the square. Fold dough like a letter into thirds, starting with the right unbuttered side of the square. Brush flour excess whenever necessary. Rotate the dough 90° and repeat rolling the dough into a 12 inch (30cm) square.
- Finally spread 3 tablespoons (40g) softened butter over the whole square, leaving a ½ inch (1cm) border.
- Roll the dough into a log.
- Trim the ends of the dough and divide the log in two for easier handling.
- Wrap each log in plastic wrap and refrigerate until very firm, for at least 3 hours or better overnight.
Prepare the custard.
- In a medium saucepan add water, sugar, lemon peel and cinnamon sticks and place over medium heat. Cook, without stirring, until the mixture gets to 220°F (100°C). Remove from heat and set aside.
- In another medium saucepan add the flour and salt and gradually mix in the milk. Place over medium-low heat until thickened, whisking continuously.
- Remove from heat and add vanilla extract. Strain the sugar syrup over the milk mixture. Whisk to combine.
- Let cool slightly. Gradually add egg yolks and mix to combine. Strain the mixture into a jug. Set aside until you prepare the pastry cups.
- Preheat the oven to 500F (260C). Slightly grease a 12 cavity muffin pan.
- Divide the dough pieces into the muffin pan. Using wet fingers, gently press the dough onto the bottom and sides of each muffin cup.
- If the dough softened too much, refrigerate the pan for about 10-15 minutes.
- Fill each cup with prepared custard, ¾ full.
- Bake for 10-13 minutes, until the edges are browned and custard is puffed and blackened in spots.
- Cool slightly in the pan, and then transfer to a cooling rack.
- Dust with powdered sugar and cinnamon powder and serve slightly warm. Enjoy!
Video
Nutrition
Serving: 1 servingCalories: 184kcalCarbohydrates: 22.4gProtein: 3gFat: 9.5gSaturated Fat: 5.5gCholesterol: 91mgSugar: 12.3g