Pastéis de Nata: Authentic Portuguese Custard Tarts

Method

1. 01

   Prepare the dough

   In a stand mixer, combine 500g flour, 150ml water, 15g salt, and the 200g cubed cold butter. Mix on low until a shaggy dough forms. Turn out onto a floured surface and knead gently just until smooth. Wrap tightly and refrigerate for 30 minutes.

2. 02

   Create the butter block

   While the dough chills, place the remaining 200g butter block between two sheets of parchment paper. Pound and roll it into a rough 15cm x 15cm square. Keep it cold but pliable.

3. 03

   First fold

   Roll the chilled dough into a 30cm x 20cm rectangle. Place the butter block in the center and fold the dough over it like an envelope. Seal the edges. Roll the packet out to a 60cm x 20cm rectangle. Fold the dough into thirds (letter fold). Wrap and chill for 30 minutes.

4. 04

   Complete the lamination

   Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn. After the final fold, roll the dough out into a long, thin rectangle roughly 5mm thick. Roll it up tightly like a Swiss roll and wrap in plastic. Freeze for at least 2 hours (or overnight) until firm.

5. 05

   Make the sugar syrup

   In a small saucepan, combine 100g sugar, 60ml water, the cinnamon stick, and the lemon peel. Bring to a boil, stirring until sugar dissolves. Boil without stirring until it reaches 115°C (239°F) on a candy thermometer. Remove from heat, remove the cinnamon and lemon, and let cool completely.

6. 06

   Prepare the custard base

   In a saucepan, whisk together the heavy cream, milk, and the cooled sugar syrup. Bring to a gentle simmer. In a separate bowl, whisk the 5 egg yolks with the 15g flour until smooth. Temper the yolks by slowly adding half the hot cream mixture while whisking constantly. Pour the yolk mixture back into the saucepan.

7. 07

   Thicken the custard

   Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 82-85°C / 180-185°F). Do not boil. Strain immediately through a fine-mesh sieve into a clean bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature, then chill until cold.

8. 08

   Shape the tarts

   Preheat the oven to its highest setting (250°C / 480°F) with a rack in the upper third. Take the frozen dough roll and cut it into 12 equal slices (about 2.5cm thick). Place each slice cut-side up into the greased metal tart molds. Press the dough up the sides and over the rim, leaving a small lip.

9. 09

   Fill and bake

   Fill each mold with the chilled custard, stopping about 3-4mm below the rim. Bake for 10-12 minutes. The tops should be deeply caramelized and spotty brown, and the pastry should be puffed and crisp. Keep a close eye to prevent burning.

10. 10

    Cool and serve

    Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack. Dust generously with ground cinnamon and powdered sugar just before serving. They are best eaten warm.

Substitutions

• all-purpose flour (for dough) → bread flour (higher protein creates stronger gluten structure for better lamination)
• metal tart molds → standard muffin tin (result will be taller and less traditional; lower oven temp slightly to prevent burning)
• whole milk → half-and-half (makes the custard slightly richer but may alter the set)

Storage

Best eaten fresh on the day of baking. Can be stored in an airtight container at room temperature for up to 24 hours. Reheat in a 200°C (400°F) oven for 3-5 minutes to restore crispness. Do not freeze once baked.

What to serve with it

• Black coffee (Bica)
• Port wine (Tawny)
• Strong espresso
• Green tea

FAQ