Portuguese Custard Tarts (Pasteis de Nata)
Ingredients4 h servings 210
- Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
- Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
- Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
- Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
- Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
- Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
- Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
- Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
- Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
- Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
- Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
- Chef's Notes:
- You'll have to decide whether you're going to include lemon, cinnamon, and vanilla, which are apparently considered optional ingredients in Portugal, but I really enjoy the flavor, and wouldn't change a thing.
- You can substitute the cinnamon stick with 1/4 teaspoon ground cinnamon.
Per Serving: 210 calories; 10.6 25.2 3.9 125 98 Full nutrition
ReviewsRead all reviews 19
I made this in our motor home, and except for it taking longer because the oven only goes up to 425, the dessert came out delicious. I got rave reviews from everyone. I can't wait to make this...
The crust was really the hardest part of the recipe next time I will be a pro but this was a very simple and delicious recipe
I saw these on a tv program and went to all receipes..... immediately and found that chief John made them....tried the recipe and I think I ate at least 6 myself...I got yelled at because the wa...
Loved these when my niece bright them back from Portugal. Also, reminds me so much of the Chinese egg tart but I love the modified laminated dough for the crunch factor, seriously the crunch ca...
I fully expected to screw up the pastry but to my surprise I didn’t! They turned out great.
It was a hit with all the family over for Easter dinner. Everyone loved it.
I made these for my family during Christmas this year and they were AMAZING! I was weary they wouldn’t turn out because my pastry dough seemed much more dry and stiff than in his video, and I wa...