Pastel de Nata (Portuguese Custard Tarts)

Updated at: Thu, 17 Aug 2023 05:34:53 GMT

Step 1

Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).

Step 2

On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).

Step 3

Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).

Step 4

In a new pan, put the water and sugar to boil, mixing before to dissolve the sugar and NOT STIRRING IT while it’s boiling. You can shake a bit the pan, but don’t stir it. Let it boil up to 3 minutes until it gets the ‘pearl point’ (basically when you put a spoon on the water and it drops very gently and sticky – look up on the video).

Step 5

Dissolve the flour in just a bit of cold milk and stir very well until it becomes a cream without lumps (everyone hates lumps!) Take the rest of the milk to a pan, with the cinnamon sticks and the lemon peel. Turn up the heat of your stove, just until it starts boiling.

Step 6

Take it out of the heat, and join the flour mix from before, but little by little, always stirring with a wire whisk if you have one. Then put it back in the heat and keep stirring until it becomes creamy and dense.

Step 7

Then you should join the sugar “syrup” you did in the beginning, very slowly stirring with the wire whisk, to avoid lumps again. Let it cool down for about 10 minutes.

Step 8

Pick a bit of this cream and add it to the yolks, stirring with a normal spoon for a bit. This will avoid that the yolks boiling (which would happen if you added them immediately to the cream).

Step 9

Then start adding the yolk mixture to the cream, stirring slowly to incorporate it well.

Step 10

Take out the cinnamon sticks and the lemon peel from the cream. You can use a kitchen strainer if you have one.

Step 11

Pick the dough now and spread it in a rectangle, with about 18/20cm per 33/35cm. Put a bit of water on the surface where you are working to make it easier to avoid the dough sticking. Then you should fold the rectangle in the shape of a cylinder (look up video)

Step 12

Cut small disks of about 2cm of thickness. Now pick a muffin tray or oven shaped things for custard tarts (don’t know the specific name). I would advise to butter it up if you are doing it on a muffin tray, as it will avoid that it sticks.

Step 13

Pass your thumb over water, and pick the small disks of dough you cut before, placing it on the bottom of the muffin tray places or oven shapes. With your wet thumb mold the dough to make it the custard tart shape, always making sure you don’t overdo it (to avoid holes). Take it 10 minutes to the fridge, before putting the cream inside.

Step 14

Put the cream inside, filling it up with ¾ of the shape. They will rise on the oven, but once they cool down, they become flat.

Step 15

Take it to the oven, pre-heated to 485 F, or the maximum your oven can take. Use the fan mode if your oven has it. The oven should be really hot before you put it inside. Avoid opening the oven door. The pastries should stay 12 minutes, or until you see them getting brownish/dark on top, which normally means they are ready.

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Makes leftovers