Custard tarts: the delicious recipe for Portuguese cream pies
Ingredients
FOR THE PUFF PASTRY
ALL PURPOSE FLOUR: 145g
SALT: a pinch
WATER: 105ml
BUTTER: 100g
FOR THE PASTRY CREAM
ALL PURPOSE FLOUR: 30g
WHOLE MILK: 300ml
WATER: 160ml
CASTERED SUGAR: 220g
CINNAMON: 1 stick
PURE VANILLA EXTRACT: 1/4 teaspoon
LEMON PESK: 1/2
EGG YOLKS: 6
Combine flour, water and salt in a bowl. Knead until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a floured work surface, place a damp kitchen towel over it and let it rest for 15 minutes.
Flour your work surface and your rolling pin. Roll out the dough to 10 x 10 inches. Spread 1/3 of the butter over 2/3 of the dough. Fold the non-butter area over the middle section, then fold the bottom over the top.
Turn the dough 90 degrees, roll out the dough to 10 x 10 and repeat the process. Turn the dough 90 degrees one last time and repeat.
Firmly roll the dough into a sausage shape. Cut off the ends, then wrap in plastic wrap and refrigerate the dough for at least 3 hours, preferably overnight.
To make the pastry cream, mix the flour and 50 ml of milk. Whisk until smooth.
Bring the water, sugar and cinnamon to a boil until it reaches 212F. Do not stir the mixture.
In a second saucepan, bring the rest of the milk to a boil. Remove from the heat and stir in the lemon zest and vanilla. Place a lid on the pan and let sit for a few minutes. Whisk the flour mixture.
Pour the syrup into the milk mixture. Take out the cinnamon and stir until it starts to cool.
Stir in the egg yolk strain and set aside.
Heat your oven to 550F.
Cut the log into 12 equal pieces. Place cut side down in a muffin tin. Let stand 10 minutes.
Dip your thumbs in the water. Press the dough and mold it into the sides of the muffin tins.
Pour the custard into the dough so that it is ¾ full. Bake for 15 to 17 minutes, until golden brown.
If desired, toast the last few minutes to brown the tarts.
Remove the mold from the oven and let the tarts cool for a few minutes. Garnish with cinnamon and serve hot.
Notes
Use a standard muffin tin to make your pastéis de nata.
Tips for making Portuguese custard tarts
You can use store-bought puff pastry to make this recipe easier. Filo pastry will also work.
Use a candy thermometer to know when the sugar-water mixture has reached the correct temperature.
Don’t stir the syrup once it begins to boil – this will cause it to crystallize.
When shaping the dough, be careful not to make the bottom too thin.
How to store Pastéis de Nata
Store your Pastéis de Nata in an airtight container at room temperature for up to 2 days. For longer storage, store them in the refrigerator for up to 5 days.
Can Pastéis de Nata be frozen?
Of course! You can freeze your pastéis de nata for up to 3 months.
