Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pastéis de Nata - Portuguese Custard Tarts

Portuguese Custard Tarts

  • Author: Sylvie Taylor
  • Prep Time: 3 hours
  • Cook Time: 16 minutes
  • Total Time: 3 hours 16 minutes
  • Yield: Makes 12 tarts
  • Category: Pies & Tarts
  • Cuisine: Portuguese

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

  1. To prepare your butter, place between two pieces of greaseproof paper and fold into a square of 15 cm / 6 inches.
  2. Tap the butter lightly with a rolling pin to flatten until you can roll it evenly all the way to the edges.
  3. Place into the fridge to firm up slightly whilst you make the dough.
  4. Place the flour and water into a large bowl and stir together to form your dough.
  5. Set aside to rest for 15 minutes.
  6. Lightly dust your work surface with flour and roll the dough out to a 28 centimeter / 11 inch square.
  7. Remove the butter from the fridge 5 minutes before placing onto the dough, it should be chilled, but not super firm.
  8. Place the butter diagonally in the center of the dough so you have the square dough with a diamond butter square in the center.
  9. 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.
  10. Roll the dough out to a rectangle and then fold in 3 to a wide rectangle.
  11. Cover and place the dough in the fridge for 20 minutes to chill.
  12. Remove from the fridge and roll the dough out to a rectangle and then fold in 3 to a wide rectangle.
  13. Cover and return to the fridge for 20 minutes to chill.
  14. Remove from the fridge and roll out to 1/4 inch thickness approximately 30 centimeters / 12 inches wide and brush the surface with water.
  15. Roll into a log, trimming the edges and slicing into 12 even pieces, approximately 1 inch wide.
  16. Place each into your muffin tray and allow to rest for 10 minutes.
  17. 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

  1. 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.
  2. Remove and discard the cinnamon stick and lemon peel. Set aside to cool completely.

Custard

  1. Preheat your oven to 270C/520F.
  2. 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.
  3. Pour the remaining milk into a small saucepan on medium heat until simmering.
  4. Slowly pour in the milk and flour mixture, whisking until thickened and bubbling, approximately 3 minutes.
  5. Remove from the heat and pour in the sugar syrup, stirring to combine.
  6. Add in the egg yolks, whisking swiftly to incorporate.
  7. Pour the custard into the prepared pastries and place into the oven.
  8. Bake for 16 minutes or until golden and caramelized.
  9. Remove and allow to cool completely.
  10. Serve up and dig in!

Notes

Adapted from visitportugal.com


Nutrition

  • Calories: 230 calories per tart

Keywords: custard, portuguese recipes, custard tarts