Portuguese Custard Tarts (Pasteis de Nata) - Food Wishes

Mix flour, salt, and water until a wet and sticky dough forms.

Transfer dough to a floured surface, knead briefly, and let rest for 15-20 minutes.

Roll out dough into a square about 1/8 inch thick, dusting with flour as needed.

Spread 1/3 of soft butter over 2/3 of the dough, leaving an inch unbuttered on the edges.

Fold the unbuttered third over the buttered part, then fold the other side over to complete a letter fold.

Turn the dough, flour it, and roll it out into a rectangle about 1/8 inch thick.

Spread another 1/3 of butter over 2/3 of the dough and repeat the letter fold.

Chill the dough in the fridge for 10 minutes.

Roll out the dough into a square about 3/16 inch thick and spread the last 1/3 of butter to the edges except for the top edge.

Moisten the unbuttered edge, roll the dough tightly from the bottom, and seal it.

Wrap the rolled dough in plastic and refrigerate for a few hours or overnight.

Make a simple syrup with sugar, water, cinnamon stick, and lemon zest, boiling until it reaches 210-215°F.

Reserve the syrup and prepare the custard base by whisking flour, salt, and cold milk together.

Cook the custard base over medium heat, stirring until it thickens.

Equipment Needed

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