Pasteis de Nata ~ Portuguese Custard Tarts

By David Leite · leitesculinaria.com

2 hrs 30 min + chillingMakes 40 pastries

Crispy laminated pastry shells filled with a thin, silky custard and baked until the edges are frilled and caramelized.

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prepPreheat oven to 550°F / 290°C for at least 30 minutes before baking

2 cups minus 470 g all-purpose flour (plus more for work surface)

Mix dough until soft & pillowy, 30 sec

Pat into 6-inch square, rest 15 min

Roll to 18-inch square

Dot & spread left 2/3 with 1/3 butter

Fold right 1/3 over, then left 1/3, seal

Turn 90°, roll to 18-inch square

Dot & spread left 2/3 with 1/3 butter, fold

Turn 90°, roll to 18×21-inch rectangle

Spread remaining butter over entire surface

Roll into tight log, cut in half, chill 2 hrs

Roll pastry log to 1-inch diameter, cut into pieces

Press dough into muffin cups, thin bottom & sides

Fill cups 3/4 full with custard

Bake 550°F / 290°C, 8–9 min until frilled & brown

Cool in pan, transfer to rack, dust with sugar & cinnamon

1/4 teaspoon sea salt

3/4 cup plus 180 ml cold water

2 sticks / 225 g unsalted butter (room temperature, stirred until smooth)

25 g all-purpose flour

Whisk flour & milk until smooth

Whisk hot milk into flour mixture

Remove cinnamon stick, pour syrup in thin stream

Stir in vanilla, warm 1 minute

Whisk in egg yolks, strain, set aside

60 ml whole milk (for slurry)

265 g granulated sugar

Boil sugar, cinnamon & water to 220°F / 104°C

1 cinnamon stick

160 ml water

237 ml whole milk (scalded)

Scald remaining milk

1/2 teaspoon vanilla extract

6 large egg yolks (whisked)

confectioners' sugar

ground cinnamon

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