Description
Pastel de nata, Portugal’s beloved custard tarts, blend creamy egg filling with crisp, flaky pastry. Delicate layers and caramelized tops make this classic dessert a delightful treat for you.
Ingredients
Scale
- 1 cup unsalted butter (at room temperature, stirred until smooth; approximately 227 grams)
- 2 cups all-purpose flour (approximately 272 grams)
- 14 tbsps water (approximately 207 mL)
- 1/4 tsp sea salt
- 1 1/3 cups granulated sugar (approximately 264 grams)
- 6 egg yolks (whisked)
- 1 1/4 cups milk (divided; approximately 296 mL)
- 3 tbsps all-purpose flour (approximately 27 grams)
- 2/3 cup water (approximately 158 mL)
- 1 cinnamon stick
- 1/2 tsp pure vanilla extract
- powdered sugar (optional for garnish)
- cinnamon (optional for garnish)
Instructions
- Create a soft, pillowy dough by mixing flour, salt, and water in a stand mixer with a hook attachment for approximately 30 seconds until the mixture cleanly pulls away from the bowl’s sides.
- Transfer the dough to a floured surface, shape into a 6-inch square using a pastry scraper, dust with additional flour, cover with plastic wrap, and let rest for 15 minutes to relax the gluten.
- Expand the dough into an 18-inch square, using the scraper to lift and prevent sticking by adding flour underneath.
- Remove excess flour from the dough’s surface, trim uneven edges, and apply one-third of the butter to the left two-thirds of the dough, leaving a 1-inch border.
- Fold the unbuttered right third of the dough over, then fold the left third on top. Pat down to release air bubbles and seal the edges, brushing away excess flour.
- Rotate the dough packet 90 degrees, roll into an 18-inch square, and repeat the buttering and folding process to create multiple layers.
- For the final rolling, turn the packet 90 degrees and stretch into an 18-by-21-inch rectangle, spreading the remaining butter across the entire surface.
- Tightly roll the dough into a log, trimming the ends and cutting in half. Wrap each piece in plastic and refrigerate for 2 hours or overnight.
- Prepare the custard by whisking flour with milk, creating a smooth base. Simultaneously, boil sugar, cinnamon stick, and water to 220°F, and scald the remaining milk in a separate pan.
- Gradually incorporate hot milk into the flour mixture, remove the cinnamon stick, and slowly add the sugar syrup while continuously whisking. Blend in vanilla and egg yolks, then strain the mixture and cover.
- Heat the oven to 550°F with baking stones for one hour. Roll out the chilled pastry, cut into sections, and press into a muffin pan. Fill with prepared custard and bake until pastry edges turn golden brown, approximately 10-12 minutes.
- Cool the tarts briefly in the pan, then transfer to a cooling rack. Serve warm, optionally dusting with powdered sugar and cinnamon for an elegant finish.
Notes
- Chill the dough overnight for better texture and easier handling, allowing gluten to relax and flavors to develop.
- Use high-quality butter with a high fat content to achieve flakier, more delicate pastry layers.
- Temperature control is crucial when making custard; use a candy thermometer to ensure precise heating and prevent curdling.
- For dietary variations, substitute whole milk with almond or oat milk, and use coconut sugar for a lower glycemic index alternative.
- Prep Time: 3 hours
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 12
- Calories: 227
- Sugar: 19 g
- Sodium: 40 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 110 mg