Recipe Card of Portuguese Custard Tarts (Pasteis de Nata)
Indulge in the heavenly delight of Portuguese Custard Tarts, also known as Pasteis de Nata. With their irresistibly flaky crust and sweet custard filling, these tarts promise a unique taste experience. Make sure to prepare plenty, as everyone will be coming back for seconds!
Ingredients list
- 1 cup all-purpose flour
- 0.25 teaspoon kosher salt
- 0.33 cup cold water
- 1 stick high-quality unsalted butter fully softened, divided
- 0.75 cup white sugar
- 0.25 cup water
- 1 tablespoon water
- 1 cinnamon stick
- 1 lemon zested in large strips
- 0.33 cup all-purpose flour
- 0.25 teaspoon kosher salt
- 1.5 cups milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- In a bowl, mix together flour, salt, and cold water with a wooden spoon until the dough starts pulling from the sides and holds. Adjust as needed with more flour or water to achieve the desired consistency seen in the accompanying video.
- Move dough to a floured surface, dust lightly with flour, and knead for about a minute to a smooth round. Let it rest, covered, for about 15 to 20 minutes.
- Roll into a thin square, approximately 1/8-inch thick, dusting flour as needed to prevent sticking. The dough should still have a tacky texture.
- Using a spatula, spread one-third of the butter across two-thirds of the dough, leaving a border. Fold over like a letter, aligning edges neatly.
- Turn dough with a scraper to detach from surface, dust with flour, and roll as needed to a 1/8-inch rectangle. Butter another section, fold, and chill on a lined sheet for about 10 minutes till slightly firmer.
- Roll dough to a 1/8-inch thick square, spread remaining butter, moisten edges, roll to a log and chill wrapped for several hours, ideally overnight.
- Simmer sugar, water, cinnamon, and lemon zest without stirring until syrupy, then let cool. Meanwhile, preheat your oven to 550°F and grease a muffin tin.
- Combine flour, salt, and milk over medium heat until thickened, cool slightly and whisk in egg yolks and syrup, straining into a cup.
- Cut chilled dough into 12 pieces, line each tin cavity and fill with custard almost to the top.
- Bake until bubbling and browned, for about 12 minutes. Serve warm as your delightful treat is ready!
Recipe Video
Notes
These custard tarts are perfect with a sprinkle of cinnamon on top, just like the authentic ones in Portugal. Serve them with a strong espresso for the full experience.
Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 125mgSodium: 98mgFiber: 1gSugar: 14g
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