Portuguese
Pastéis de Nata
Portuguese custard tarts with shatteringly laminated shells and blistered, caramelized tops.
12 servings · 75 minutes prep · 18 minutes cook
Ingredients
Laminated Dough
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/3 cup cold water
- 8 tablespoons unsalted European-style butter, very soft but not melted
Custard
- 3 tablespoons all-purpose flour
- 1/4 cup whole milk, for the flour slurry
- 1 cup whole milk, to heat
- 1 1/3 cups granulated sugar
- 2/3 cup water
- 1 cinnamon stick
- 3 strips lemon zest
- 6 large egg yolks
Directions
Make and Laminate the Dough
- Mix the flour, salt, and cold water until a shaggy dough forms. Knead for 2 minutes, cover, and rest for 20 minutes. Roll on a well-floured surface into a 12-inch square, keeping the corners sharp.
- Spread one-third of the soft butter over the left two-thirds of the dough, leaving a 1-inch border. Fold the unbuttered right third inward, then the left third over it. Turn 90 degrees, roll again to a 12-inch square, and repeat with another third of the butter. Chill for 20 minutes if the butter softens.
- Roll the dough into a 12-by-15-inch rectangle. Spread with the remaining butter to the edges. Starting at a short end, roll into a very tight log, brushing away flour. Wrap and chill for at least 2 hours.
Cook the Custard
- Whisk the custard flour with 1/4 cup milk until smooth. Bring 1 cup milk just to a boil and whisk it into the flour mixture. In another saucepan, boil the sugar, water, cinnamon, and lemon zest without stirring until the syrup reaches {{temperature:220°F}}. Remove the aromatics and slowly whisk the syrup into the milk mixture.
- Cool the custard base for 10 minutes, then whisk in the yolks without aerating. Strain into a pitcher and refrigerate until cool.
Shape and Bake
- Place a baking steel or heavy sheet pan on the upper-middle rack and preheat the oven to its maximum setting, ideally 550°F, for 45 minutes. Trim the dough log and cut it into 12 equal rounds, about 1 inch thick. Place each cut-side down in an ungreased metal nata or standard muffin cup. With wet thumbs, press the spiral outward and up into an extremely thin shell, leaving the rim slightly thicker. Chill for 20 minutes.
- Fill each shell three-quarters full. Bake directly on the hot steel or sheet for 10 to 14 minutes, until the pastry is deeply golden and the custard has blistered with dark brown spots while still trembling slightly.
Cool and Serve
- Cool in the pan for 5 minutes, loosen with a small offset spatula, and transfer to a rack. Serve warm or at room temperature.
