Description
This Pastéis de Nata - Portuguese Custard Tarts recipe results in the richest custard infused with ground cinnamon and citrus enveloped in a buttery pastry. These custard tarts can be made in one day or the pastry made ahead and baked the next morning.
Ingredients
Homemade Pastry
110 grams / 3.9 ounces butter, room temperature
80 milliliters / 1/3 cup water
160 grams / 1 cup plain flour
Sugar syrup
160 grams / 3/4 cup + 3/4 tablespoon superfine/caster sugar
80 milliliters / 1/3 cup water
1 cinnamon stick
1 inch lemon peel
Custard
368 grams / 1 1/2 cups milk
60 grams / 1/3 cup + 1 level tablespoon flour
16 grams / 2 tablespoons cornflour
6 egg yolks
Instructions
Homemade pastry
- To prepare your butter, place between two pieces of greaseproof paper and fold into a square of 15 cm / 6 inches.
- Tap the butter lightly with a rolling pin to flatten until you can roll it evenly all the way to the edges.
- Place into the fridge to firm up slightly whilst you make the dough.
- Place the flour and water into a large bowl and stir together to form your dough.
- Set aside to rest for 15 minutes.
- Lightly dust your work surface with flour and roll the dough out to a 28 centimeter / 11 inch square.
- Remove the butter from the fridge 5 minutes before placing onto the dough, it should be chilled, but not super firm.
- Place the butter diagonally in the center of the dough so you have the square dough with a diamond butter square in the center.
- Fold the corners of the dough over like you would if you create a square envelope to fully cover the butter, ensure you cannot see any of it once the dough is pinched closed.
- Roll the dough out to a rectangle and then fold in 3 to a wide rectangle.
- Cover and place the dough in the fridge for 20 minutes to chill.
- Remove from the fridge and roll the dough out to a rectangle and then fold in 3 to a wide rectangle.
- Cover and return to the fridge for 20 minutes to chill.
- Remove from the fridge and roll out to 1/4 inch thickness approximately 30 centimeters / 12 inches wide and brush the surface with water.
- Roll into a log, trimming the edges and slicing into 12 even pieces, approximately 1 inch wide.
- Place each into your muffin tray and allow to rest for 10 minutes.
- Lightly wet your fingertips and press the dough into your muffin tin firmly and allow the pastry to come just above the lip of your tin. Set aside.
Sugar syrup
- Meanwhile, place the sugar, water, cinnamon stick and lemon peel into a saucepan on medium high heat, simmering until a candy thermometer registers 104C/220F.
- Remove and discard the cinnamon stick and lemon peel. Set aside to cool completely.
Custard
- Preheat your oven to 270C/520F.
- For the custard, set aside 83 grams milk / 1/3 cup of the milk, adding the flour and cornflour to the portion and stirring until it is combined and a smooth paste.
- Pour the remaining milk into a small saucepan on medium heat until simmering.
- Slowly pour in the milk and flour mixture, whisking until thickened and bubbling, approximately 3 minutes.
- Remove from the heat and pour in the sugar syrup, stirring to combine.
- Add in the egg yolks, whisking swiftly to incorporate.
- Pour the custard into the prepared pastries and place into the oven.
- Bake for 16 minutes or until golden and caramelized.
- Remove and allow to cool completely.
- Serve up and dig in!
Notes
Adapted from visitportugal.com
Nutrition
- Calories: 230 calories per tart
Keywords: custard, portuguese recipes, custard tarts