Pairs well with Pastéis de Nata (Portuguese Custard Tarts)
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Pastéis de Nata (Portuguese Custard Tarts)
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A simplified recipe for Portuguese custard tarts featuring a shortcut flaky butter pastry and a silky, caramelized custard with a burnt top.
00:00:15 total
Serves 16
medium
Dessert Various
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Ingredients
- all-purpose flour - 205 g (for pastry dough)
- salt - 4 g (for pastry dough)
- water - 132 ml (for pastry dough)
- unsalted butter - 300 g (softened, for pastry dough layers, approximately 300 g total)
- white granulated sugar - 130 g (for sugar syrup in custard)
- water - 80 ml (for sugar syrup)
- cinnamon stick - 1 stick (for sugar syrup flavor)
- vanilla bean - 0.5 bean or 5 ml extract (half bean, scraped with skin for sugar syrup (or 5 ml vanilla extract as substitute))
- lemon peel - a couple of slices (for sugar syrup flavor)
- lemon juice - watch the video to see (freshly squeezed, small amount for sugar syrup)
- all-purpose flour - 40 g (for custard base)
- milk - 350 ml (for custard base)
- salt - pinch (pinch for custard base)
- egg yolks - 6 (separated from whites, for custard)
Instructions
- Make the Pastry Dough: In a bowl, mix 205 g flour with 4 g salt. Add 132 ml water and mix vigorously until a dough forms. Let rest for 30 minutes.
- Roll and Layer Butter: Roll dough into a thin rectangle. Spread softened butter (~200 g) evenly over the dough. Make several slices in the dough, then fold corners over the middle repeatedly to create layers. Wrap in plastic and chill for 15 minutes.
- Roll and Shape Pastry Log: Flour the board and roll dough thin again. Trim edges to form a neat rectangle. Spread remaining butter over dough. Roll tightly from the long side into a log. Pinch seam and wrap in plastic. Chill for at least 2 hours (up to 8 hours for best flavor).
- Prepare Sugar Syrup: In a pot, combine 130 g sugar, 80 ml water, half a vanilla bean (scraped and skin), 1 cinnamon stick, lemon peel slices, and a bit of lemon juice. Heat over medium without stirring for 5-10 minutes until thick and sticky. Stir briefly and set aside to cool and thicken.
- Make Custard Base: In a new pot, whisk 40 g flour, 350 ml milk, and a pinch of salt. Cook over medium heat, stirring continuously until thickened and pale yellow. Remove from heat.
- Temper Egg Yolks: Whisk 6 egg yolks separately. Slowly add some hot milk mixture to yolks while stirring, then pour yolk mixture back into pot. Add cooled sugar syrup while whisking.
- Strain and Chill Custard: Strain custard through a fine sieve to remove lumps. Cover with plastic wrap touching the surface to prevent skin. Refrigerate for at least 2 hours, preferably 8 hours.
- Preheat Oven: One hour before baking, preheat oven to highest setting (around 260°C / 500°F) using top element only, no fan or convection.
- Prepare Pastry Cups: Cut chilled pastry log into 1-2 cm thick discs. Press each disc into aluminum tart molds, pushing dough up the sides to form cups.
- Fill and Bake: Fill pastry cups about two-thirds full with custard. Place molds on a tray and bake for 10-15 minutes. Activate bottom oven element midway to ensure even cooking and blistered tops.
- Cool and Serve: Remove tarts from oven and cool for 15 minutes before serving. Optionally sprinkle with cinnamon before eating.
