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Pastel de Nata (Portuguese Custard Tarts)
2 hours 30 mins Prep Time
15 mins Cook Time
Pastel de nata or pasteis de nata are tasty custard tarts that make a perfect snack or dessert. They are crispy, golden and buttery on the outside and creamy and rich on the inside, all with a caramelized top. The outer dough is laminated, flaky pastry and it is filled with a lightly flavoured mix of sugar, dairy and eggs.
You might have tried these tarts at your favourite Portuguese bakery or restaurant but they are easier to make than people realize. If you have a bit of extra time on your hands or want to try your dough laminating skills, give this recipe a shot!
Below is the original recipe by David Leite, with some modifications to the custard’s cooking method. I have altered the custard making method slightly from the original because I found I got the best results and the classic dark spots that are characteristic of Portuguese custard tarts this way. These tarts are best consumed the same day they are made. Both the custard and the dough keep well so you can save half the batch to bake later in the week.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Directions
Dough
8 Steps
Step 1
In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
Step 2
Generously flour your work surface and pat the dough into a 6-inch (15 cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
Step 3
Roll the dough into an 18-inch square. As you work, use the scraper to lift the dough to make sure the underside isn’t sticking to your work surface.
Step 4
Brush the excess flour off the top of the dough, trim any uneven edges and using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch plain border around the edge of the dough.
Step 5
Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.
Step 6
Turn the dough 90 degrees to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.
Step 7
For the last rolling, turn the dough 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.
Step 8
Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. The pastry can be frozen for up to 3 months.
Custard
6 Steps
Step 1
In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.
Step 2
Bring the sugar, cinnamon and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220 degrees Fahrenheit. Do not stir.
Step 3
Meanwhile, in another small saucepan, scald the remaining 1/2 cup milk and 1/2 cup cream (240ml combined). Whisk the hot milk and cream into the flour mixture.
Step 4
Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Add a small amount of the milk and flour mixture to the yolks. This will temper the yolks so you do not scramble them. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap and set aside.
Step 5
Return mixture to a stove top and heat up on low until mixture thickens or reaches 85 degrees Celcius in temperature (if you have a thermometer). Stir constantly to avoid clumps.
Step 6
Poor custard back into bowl, cover with plastic wrap (place plastic directly on custard to avoid crust) and refrigerate until fully chilled, 2-3 hours or overnight.
Assembly and Baking
4 Steps
Step 1
Place an oven rack in the top third position and heat the oven to 525 degrees Fahrenheit. Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch in diameter and 16 inches long. Cut it into scant 3/4-inch pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan.
Step 2
Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup, then smooth the dough up the sides and create a raised lip about 1/8-inch above the pan. The pastry bottoms should be thinner than the tops. You do not want to have the ratio of the custard to filling off so try and make the bottoms thin enough without puncturing holes.
Step 3
Fill each cup 3/4 full with the cool custard. Custard will be thick so when you scoop it into pastry, smooth top slightly. Bake the pastries until the edges of the dough are frilled and brown, roughly 6 minutes. Switch to broil for an additional 4-5 minutes to get the signature caramelized dark spots on surface of pastel de nata.
Step 4
Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the tarts generously with confectioners’ sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they’re made.
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