CUSTARD TART Recipe | PASTEIS DE NATA | My Harry Potter Kitchen | Chamber of Secrets (Ep. 25)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour flour into a bowl and add salt and cinnamon. Stir through and make a well in the middle before pouring in water.

Use a knife to bring the mixture together until it starts to form a dough, then knead gently into a ball.

Roll the dough into a rectangle and wrap in cling film. Place in the fridge for about 10 minutes.

Make the cinnamon sugar syrup by placing sugar, water, and a cinnamon stick in a pan on medium heat. Warm until it just starts boiling, then turn off the heat and remove the cinnamon stick to cool.

Gently warm the milk and cream in a separate pan.

Separate the eggs, placing the yolks in a bowl with flour and vanilla. Whisk until smooth.

Slowly pour the cooled sugar syrup into the egg mixture while whisking to maintain a smooth consistency.

Slowly pour in the hot milk while whisking to combine, then strain the custard through a sieve into a jug and cover with cling film touching the surface to prevent a skin from forming. Let cool completely.

Lightly flour the surface and roll out the chilled pastry to about half an inch thick.

Spread 1/3 of softened butter over 2/3 of the pastry, then fold the unbuttered piece over the middle and then fold the buttered piece over the top, sealing with a rolling pin.

Rotate the pastry 90 degrees and roll out again to half an inch thick, repeating the butter layering and folding process.

For the final roll, spread butter over the entire pastry, then roll tightly towards you, sealing the ends by rolling back and forth.

Chop the rolled pastry into two pieces and chill in the fridge for about two hours or overnight.

Assemble the Pasteis de Nata by cutting up the chilled pastry and preparing to work it into molds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens