Pastéis de Nata - Portuguese Custard Tarts
125g all-purpose flour
¼ tsp (1g) salt
whisk to combine
90ml water
beat on low speed for about 3-5 minutes until the dough pulls away from the sides of the bowl
dust generously with flour
roll into about a 30cm square
2 ½ tbsp (35g) unsalted butter, softened
spread on the left two thirds of the square
fold like a letter into thirds
brush flour excess
rotate dough 90°
roll again into about a 30cm square
2 ½ tbsp (35g) unsalted butter, softened
fold like a letter
rotate dough 90°
roll for the last time into about a 30cm square
3 tbsp (40g) unsalted butter, softened
spread over the dough
leave a 1cm border
roll the dough into a log
trim the ends of the dough
wrap in plastic wrap
refrigerate until very firm, for at least 3 hours or better overnight
135g sugar
50ml water
cinnamon sticks
peel from a small lemon
bring to a boil
cook until the thermometer reads 220°F (100°C)
remove from heat
30g all-purpose flour
¼ tsp (1g) salt
gradually add 240ml milk
whisk to combine
place over medium-low heat
cook until thickened
let cool slightly
strain the sugar syrup
whisk to combine
1 tsp (5g) vanilla extract
let cool slightly
4 egg yolks
mix to combine
strain into a jug
set aside
cut the dough into 12 pieces
slightly greased muffin pan
with wet fingers press the dough onto the bottom and sides of each cavity
fill each cup ¾ full
bake at 260°C for 10-13 minutes until the edges are browned and custard is puffed and blackened in spots
let cool slightly
dust with powdered sugar and cinnamon