Pasteis de Nata

Pasteis de nata are egg custard tarts, but the European version. I was able to try one in Spain when we were walking around the Sunday market in Madrid.  I’ve made Cantonese egg tarts and Portuguese egg tarts before. This one is different in that the custard has flour and is seasoned with lemon and cinnamon. The shell is also made with puff pastry. To save time, I used frozen puff pastry. You just need to remember to thaw it for at least 40 minutes at room temperature.  I was able to make 24 small tarts, and had custard left over to make 8 larger tarts.

I did find that the flour clumped so I had to use an electric mixer to get the clumps out of the milk+flour+sugar syrup mixture before pouring it into the egg yolks.

I initially baked for 15 minutes at 475 in the morning. When we were ready to eat these at dinner, I baked it for 10-15 min at 325. Still good the next day!

Pasteis de nata (~adapted from Paul Hollywood, posted on St. Louis Post Dispatch)

Yield: 12 servings

Used 2 sheets of frozen puff pastry, cut into 12 squares. I pressed the puff pastry into mini muffin tin. If excess on edges, just wrapped that part under.

For the rough puff pastry:

11/3 cups (150g) all-purpose flour, see note

Pinch of salt

2 tablespoons (25g) unsalted butter, diced and chilled, see note

2 to 3 ounces (4 to 6 tablespoons) ice water

4 tablespoons (½ stick or 60g) unsalted butter, frozen

For the custard:

1½ cups (375ml) whole milk (used 2% milk)

¼ cup plus 2 tablespoons (45g) all-purpose flour

2 strips of pared lemon zest

1 cinnamon stick

1¾ cups (375g) granulated sugar

7 large egg yolks

Note: If you have the time, place the 1 1/3 cups of flour for the pastry in the freezer for 30 minutes or so before using. If you have strong fingers, also place the 2 tablespoons of diced butter in the freezer at the same time. (did not do this)

1. For the pastry, mix the flour and salt together in a bowl. Rub in the 2 tablespoons of chilled butter, until the mixture resembles breadcrumbs. Gradually add just enough ice water (about 4 to 6 tablespoons) to form a dough. Do not use too much water.

2. Roll out the dough to a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.

3. Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process, grating the remaining frozen butter and fold as before. Wrap the dough in plastic wrap and leave to rest in the fridge for 30 minutes.

4. Roll and fold the pastry twice more, each time wrapping the dough in plastic wrap and refrigerating for 30 minutes.

5. Roll out the pastry on a lightly floured work surface to a rectangle measuring 8 by 12 inches. Starting from the short side, roll the pastry into a tight log. Cut the log into 12 equal discs.

6. Place 1 disc into a cup of 12-cup muffin pan, swirl-side up. Using lightly wet fingers, carefully press the pastry up the sides with your fingers, working from the center outward, until the pastry reaches the top. Avoid tearing the dough on the bottom. Repeat with the remaining pastry discs. Chill for 20 minutes.

Started at this step because used frozen puff pasty

7. For the custard, pour the milk into a pan and whisk in the flour. Add the strips of lemon zest and the cinnamon stick. Bring to a simmer over medium-high heat, whisking continuously. Cook for 2 to 3 minutes until thick. Remove from the heat.

8. Dissolve sugar in ¾ cup of water in a small pan over medium heat. Increase the heat and boil until mixture reaches 223 to 235 degrees (if you don’t have a candy thermometer, it is the right temperature when a drop placed in a glass of water forms a thread). Gradually whisk the boiling syrup into the milk mixture. (needed to whisk with electric mixer at this point because mixture was clumpy)

9. Put the egg yolks in a large bowl and strain the milk mixture over the top, whisking to combine. Cover the surface with plastic wrap and allow to cool. (did not let mixture cool and immediately used to bake)

10. Preheat oven to 475 degrees. Pour the custard into the pastry cases, leaving a slight gap at the top (you will have enough custard for 2 batches). Bake for 15 to 18 minutes, until the pastry is golden and crisp and the custard is bubbling with tiny brown spots. Cool the tarts in the pan for 5 minutes, then gently transfer to a wire rack to cool almost completely. (baked 15 min, and then later reheated at 325 for 10-15 min)

11. These are best served the day they are cooked, preferably still a little warm from the oven. If desired, sprinkle lightly with powdered sugar and cinnamon.