Portuguese Custard Tarts (Pastéis de Nata)

Bring 2 sticks of European style butter to room temperature, ensuring it's soft but not melted.

Divide the butter into three portions: two portions of 70 g and one portion of 86 g.

In a bowl of a stand mixer, add 290 g of unbleached all-purpose flour and 2.1 g of salt.

Mix the dry ingredients by hand for about 20 seconds.

Add 180 g of cold water and mix by hand with the dough hook for a few seconds to start combining.

Attach the dough hook and mix on medium low speed until all flour is absorbed, scraping down the sides as needed.

Continue mixing on medium low until the dough is homogeneous but not smooth, checking for a barely sticky consistency.

If the dough is sticking to the mixer, add about a tablespoon of flour and mix until absorbed.

Turn up the speed to medium for 30 seconds to develop gluten without over-kneading.

Turn the dough out onto a floured work surface and give it a few kneading folds until it feels between pasta and bread dough.

Flatten the dough with floured hands and shape it into a square, rolling it out slightly and stretching the edges to make them straight.

Cover the dough with plastic wrap or a bowl and let it rest for 15 minutes to relax the gluten.

Sprinkle the work surface and the top of the dough generously with flour before rolling it out to an 18x18 inch square, rotating the dough periodically.

Check for sticking and add more flour if necessary, folding the dough in half to add flour if needed.

Spread one of the 70 g portions of butter evenly over 2/3 of the dough, leaving a 1 inch border around the edges.

Fold the unbuttered third of the dough over the buttered portion, ensuring to pat around the edges to avoid trapping air bubbles.

Trim the uneven edges of the dough and prepare to repeat the lamination process.

Roll the dough out again to an 18 inch square, checking for sticking and adding flour as necessary, without rotating the dough this time.

Equipment Needed

Dietary

Allergens