"Pasteis de Nata" were developed long ago by ancient portuguese monks who through a few select ingredients and a complex but satisfying method created what may just be the greatest custard tart ever! Buttery, flakey and filled with custard it's a must try.
For the Dough:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold water
1 stick unsalted butter, softend divided into thirds
For the Sugar Syrup:
3/4 cup white sugar
1/4 cup plus 1 tablespoon water
1 cinnamon stick
1 lemon peel
For the Custard:
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups cold whole milk
6 large egg yolks
1 teaspoon vanilla extract
Technique:
For the dough:
Whisk flour, salt and cold water in a bowl. Mix with spoon until dough comes together, it will be very sticky.
Transfer dough onto well floured surface and dust a little flour over dough. Knead and form a round ball. Cover with a towel and let rest 20 minutes.
Roll dough into a think square, dusting with flour as you go. Dough will still be sticky.
Spread 1/3 of the butter over 2/3rds of the square using a silicone spatula leaving a 1/2 inch border. Flip unbuttered side into the middle of the square and fold other buttered side over so un buttered layer is in the middle.
Flip dough and sprinkle with more flour. Roll dough into a thin rectangle. Repeat butter lamination process, covering 2/3rds of the dough with 1/3 of the butter and fold into square, with unbuttered layer in the middle.
Transfer to lined baking sheet and freeze for 10 minutes.
Place dough back on floured surface and roll into a square 1/8 inch thick. Cover all dough with remaining butter leaving and 1 inch border on top edge. Run your finger dipped in water along unbuttered top edge and then roll dough from bottom to top into a log and seal the edge.
Refrigerate 2 hours up to over night.
For the sugar syrup:
Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Boil over medium heat, without stirring until syrup forms. Remove from heat.
For the custard:
Whisk flour, salt and cold milk together in another saucepan over medium heat. Whisk constantly until milk thickens about 5 minutes. Remove from heat and let cool 15 minutes.
Whisk egg yolks into cooled milk mixture. Add cooled sugar syrup. Add vanilla extract. Mix all ingredients until well combined.
Strain mixture into glass measuring cup.
Assembly:
Preheat oven to 550 degrees and grease 12 cup muffin tin.
Unwrap dough and lightly trim ends. Score and cut log into 12 even pieces using a knife.
Place each segment of dough spiral side up into one of the 12 muffin cups. Dip your thumb into cold water and press down into the middle and shape dough segment inside the cup of the muffin tin, slightly past top.
Fill each cup 2/3rds of the way with custard.
Bake for 12 minutes. Tarts will be bubbly and brown, the tops caramelized and starting to blister.
Cool tarts and serve warm.
Comments