INSANELY DELICIOUS Portuguese Custard Tarts (Pastel de Nata)

Measure out all dry ingredients using a scale.

Combine flour, salt, and cold water in a bowl and whisk until a soft dough forms.

Flour the work surface and shape the dough into a square.

Cover the dough with plastic wrap and let it sit at room temperature for 15 minutes.

Roll the dough into a large square, keeping the surface floured.

Spread room temperature butter on 2/3 of the dough, leaving a 1-inch border.

Fold the unbuttered third over the buttered area, then fold the other side over that.

Pat down to remove air bubbles and repeat the folding process one more time.

Roll the dough into a log, trim the ends, and wrap in plastic wrap to chill for a couple of hours or overnight.

In a medium bowl, whisk together three egg yolks, flour, and milk.

In a saucepan, combine sugar and water, and bring to a boil.

In another saucepan, scald milk until just before boiling.

Add the scalded milk to the flour mixture while whisking vigorously, then add the sugar syrup and vanilla extract.

Cover the custard mixture with plastic wrap and set aside.

Roll the chilled pastry dough into a 1-inch diameter log and cut into three-quarter inch pieces.

Butter a muffin tray and place the dough cut side down into the tray, using water on your thumb to help shape it.

Pour the custard into the dough, filling about 3/4 of the way up.

Preheat the oven to 290 degrees Celsius and bake the tarts.

Equipment Needed

Dietary

Allergens