Pastéis De Nata (Portuguese Tarts)
Serves 1
Directions
- 1Add flour to a bowl.
- 2Add Himalayan salt to the flour.
- 3Pour tepid water into the flour and salt mixture.
- 4Squish all the dry bits into the mixture until the bowl is clean and a dough ball forms.
- 5Flip the dough ball into a clean bowl.
- 6Cover the dough ball with the bowl and let it go into isolation for 30 minutes.
- 7Roll out the dough into a big rectangle.
- 8Lather soft butter everywhere on the dough rectangle.
- 9Cut the buttered dough into four sections.
- 10Fold one section of the dough over another, starting from one end.
- 11Continue folding the dough sections on top of each other.
- 12Roll out the folded dough again.
- 13Lather more butter everywhere on the re-rolled dough.
- 14Roll the buttered dough into a tight log.
- 15Cut the dough log into individual portions.
- 16Wrap the dough portions in plastic wrap and place them in the fridge for 2 hours.
- 17Add sugar to a saucepan.
- 18Pour water into the sugar in the saucepan.
- 19Scrape the seeds from half a vanilla bean and add them to the saucepan.
- 20Throw the vanilla bean pod into the saucepan.
- 21Add lemon peels to the saucepan.
- 22Add a cinnamon stick to the saucepan.
- 23Add a bit of lemon juice to the saucepan, removing any seeds.
- 24Boil the syrup mixture for 5-10 minutes, then put it aside.
- 25Add milk to another saucepan.
- 26Add flour to the milk.
- 27Add salt to the milk and flour.
- 28Keep on whisking the milk, flour, and salt mixture until it thickens.
- 29Take egg yolks and temper them by gradually adding some of the thickened milk mixture while whisking.
- 30Whisk the tempered egg yolk mixture back into the saucepan with the remaining thickened milk.
- 31Whisk the sugar syrup into the egg and milk mixture.
- 32Strain the custard mixture through a sieve to remove any weird egg and milk bits, but add the cinnamon, vanilla, and lemon back in for flavor.
- 33Cover the custard with plastic wrap, making sure it touches the custard, then place it in the fridge.
- 34Take the hardened dough logs out of the fridge and cut them into smaller pieces.
- 35Take a dough piece and squish and spin it into a tart mold to form the base.
- 36Fill the tart molds three-quarters full with the custard.
- 37Bake the tarts until they are golden brown on top (approximately 15 minutes).
- 38Let the baked tarts cool down a little before eating.
- 39Sprinkle cinnamon on top of the tarts before eating.
Ingredients
- 205 g all-purpose flour
- 4 g salt
- 132 ml water
- 200 g softened unsalted butter
- 130 g white sugar
- 80 ml water
- 1 unit cinnamon stick
- 0.5 unit vanilla bean
- 1 unit lemon peel
- 40 g flour
- 350 ml milk
- 1 pinch salt
- 6 unit egg yolks
Equipment
bowlrolling pinpizza cuttersaucepanwhiskplastic wrapknifemuffin tinbaking trayoven mitts
Tips
- Let the tarts cool down a little after baking before eating them, to avoid crying from the heat.
- Add cinnamon, vanilla, and lemon back to the custard for good flavor after straining it.
- Temper the eggs slowly with hot milk to prevent curdling.
- Keep whisking the milk and flour mixture to prevent sticking to the bottom of the pan.
- Allow the dough to rest in the fridge for a sufficient time (2 hours or more) to ensure it's firm enough to work with.
- If things don't go to plan, start with a small batch first (e.g., four tarts).
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