baking · vegetarian
All-butter pastéis de nata
Portuguese custard tarts with a rolled, all-butter laminated shell, filled with a lemon-and-cinnamon-scented custard and baked very hot until blistered on top.
- Time
- 75min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Muffin tin.
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Method
-
1
Roll the pastry up tightly from the short side into a log and chill 20 minutes. Cut into 12 rounds.
-
2
Set each round cut side up in a buttered 12-cup muffin tin. With wet thumbs, press from the center up the sides into a thin cup that rises just above the rim. Chill.
-
3
Whisk a little of the milk with the flour until smooth, then heat with the rest of the milk until thick.
-
4
Boil the sugar, water, cinnamon and lemon peel to 105°C (220°F), about 3 minutes. Remove the cinnamon and peel and pour the syrup into the milk while whisking.
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5
Cool slightly, then whisk in the yolks and vanilla and strain.
-
6
Heat the oven to its maximum, 260-290°C (500-550°F). Fill the cups three-quarters full and bake 10-14 minutes until the pastry is crisp and the tops are blistered dark in spots.
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7
Cool a little and dust with cinnamon and powdered sugar.
