Pastel de Nata | Portuguese custard tart - Matin's kitchen

Add salt into flour along with 30g of cold butter.

Mix it with your hand until it becomes crumbly.

Add water and mix it until the dough comes together.

Knead the dough for 2 minutes.

Shape it into a rectangle and cover it with plastic wrap.

Let it rest in the fridge for half an hour.

Sprinkle some flour on both sides and roll it into 25*35 cm.

Apply a thin layer of soft butter all over the dough.

Fold it like a letter.

Sprinkle some flour and roll it into 35*15 cm.

Apply another layer of soft butter on top of the dough and fold it again.

Cover it with plastic wrap and let it rest in the fridge for half an hour.

After half an hour, cut the dough in half and roll out the first piece as thin as possible.

Remove the excess flour from the top of the dough using a brush.

Apply another layer of soft butter on top of the dough.

Roll it up tightly.

Do the same with the second piece of dough.

After spreading the butter, place the first roll in it and roll it over.

Cover it with plastic wrap and let it rest in your fridge for half an hour.

To make the custard, scrape out the vanilla seeds and add them into a saucepan along with milk, cinnamon stick, lemon zest, and sugar.

Bring it to a boil and let it simmer for five minutes.

Add flour to cornstarch and mix them together.

After 5 minutes, turn off the heat and pour the milk mixture through a fine sieve.

Add the liquid into the dry ingredients little by little and mix them using a whisk.

Pour it into a saucepan along with the rest of the liquid.

Cook the custard over low heat whisking constantly for 5-8 minutes until thickened.

Add butter and mix it with the custard.

Let it cool before adding the egg yolks.

Add egg yolks and then pour it through a fine sieve.

Cut the dough into equal pieces and place them flat on the bottom of the mold.

Press them with your thumbs until the dough covers the inside of the mold.

Fill them with custard and bake in a preheated oven at 220 C for about 20 minutes.

The top of the tart should be caramelized with black and dark brown spots.

Equipment Needed

Allergens