Authentic Portuguese Custard Tarts Recipe (Pasteis de Nata)

Ingredients

• 1 cup all-purpose flour
• 0.25 teaspoon kosher salt
• 0.33 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
• 0.33 cup all-purpose flour
• 0.25 teaspoon kosher salt
• 1.5 cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. In a bowl, mix together flour, salt, and cold water. Use a wooden spoon to combine until the dough just forms and pulls away from the bowl's sides. The dough should be sticky; adjust with additional flour or water to match the video's consistency.
2. Place the dough on a floured surface. Lightly dust the top with flour. Knead for 1 to 2 minutes to create a round shape. Cover the dough and allow it to rest for 15 to 20 minutes.
3. Roll the dough into a square approximately 1/8-inch thick, using flour as needed to prevent sticking; the dough should remain slightly sticky.
4. Use a silicone spatula to spread 1/3 of the butter over 2/3 of the square, leaving a 1/2-inch border. Fold the unbuttered side over the middle of the square, then fold the opposite end over it like folding a letter. Straighten the edges if necessary.
5. Use a bench scraper to lift the dough and prevent sticking; dust with flour. Flip the dough and sprinkle more flour on top. Roll the dough into a 1/8-inch-thick rectangle, carefully stretching the edges. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer to a baking sheet lined with parchment paper and freeze until the butter is slightly chilled, around 10 minutes.
6. Dust the dough with flour and roll it into a square slightly thicker than 1/8-inch. Spread the remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Moisten the unbuttered edge with a little water. Roll the dough into a log, starting from the bottom edge. Dust with additional flour and smooth the ends as needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
7. In a saucepan, combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest. Boil over medium heat, without stirring, until the syrup reaches 210 to 215 degrees F (100 degrees C). Remove from the heat.
8. Preheat your oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin thoroughly.
9. In a cold saucepan, vigorously whisk together flour, salt, and cold milk. Cook over medium heat, whisking continuously, until the milk thickens, approximately 5 minutes. Remove from heat and allow to cool for at least 10 minutes.
10. Whisk the egg yolks into the cooled milk mixture. Add the sugar syrup and vanilla extract. Mix until everything is well combined. Strain the custard into a glass measuring cup for easy pouring.
11. Unwrap the dough log and trim off any uneven ends. Score the log into 12 equal pieces using a sharp knife; cut completely through each piece.
12. Place one piece of dough in each muffin cup. Dip your thumb lightly in cold water. Press your thumb into the center of the dough swirl, pushing the dough against the bottom and up the sides of the cup, extending it at least 1/8 inch past the top edge.
13. Carefully fill each cup about 3/4 of the way full with the prepared custard.
14. Bake in the preheated oven until the pastry is nicely browned and bubbly, and the tops of the tarts begin to blister and caramelize, about 12 minutes.
15. Let the tarts cool briefly before serving warm. Enjoy your homemade Pasteis de Nata!

Nutrition

• Calories: 210 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 98 mg
• Protein Content: 4 g
• Cholesterol Content: 125 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g