Pastel de Nata / Portuguese Custard Tarts Recipe

Add all-purpose flour to a large mixing bowl.

Add salt and mix with fingers.

Add water and mix until incorporated.

Mix with a wooden spoon or mixer for about 5 minutes.

Transfer the dough to a floured counter and flatten to form a rough square.

Cover and let rest for 15 minutes.

Roll out the dough to form a square of roughly 16 by 16 inches.

Brush off excess flour gently.

Spread a third of the soft butter over 2/3 of the dough surface, leaving a 1-inch border.

Fold the third without butter over the middle third, then fold the remaining third over the top.

Roll out the dough again and repeat the butter folding process two more times, creating layers.

Wrap the dough and refrigerate for at least 2 hours, preferably overnight.

To make the custard, add sugar, water, and cinnamon sticks to a pot and boil briefly.

Add lemon rind to the pot and set aside to cool.

Separate egg yolks from whites and whisk flour with milk until lumps dissolve.

Bring milk to a gentle boil and add to the flour mixture while whisking.

Heat the mixture on medium-low until thickened, then remove and whisk for another minute.

Let cool for 5 minutes, then add egg yolks and whisk to combine.

Add the syrup with cinnamon sticks and lemon rind, and a teaspoon of vanilla extract, then strain into a measuring cup.

Preheat the oven to the highest setting.

Cut the refrigerated dough into 12 small equal pieces and grease a shallow muffin tin with butter.

Press each dough piece from the middle outwards to form shells in the muffin tin.

Pour in the custard almost to the top of the shells.

Bake for 8 to 9 minutes until charred and crispy.

Let cool for a few minutes before serving.

Equipment Needed

Dietary

Allergens