Gorgeous butter puff pastry tarts with a vanilla and cinnamon custard filling, pasteis de nata are a traditional Portuguese dessert. This recipe shows you how to make puff pastry from scratch but feel free to use shop bought if you're short on time, just make sure it's made with real butter!
I've been dying to make these tarts since I went to Portugal on holiday and we picked up half a dozen on our way from the airport. Adding the cinnamon isn't necessary but definitely adds an extra touch. Top tip: bake at you're highest temperature setting (270-290℃) even if this means grilling to achieve the slightly burnt look on the top, trust me the pastry still cooks fully!
Timings - 45 mins preparation, 40 mins resting, 15 mins cooking
Ingredients (makes 10-12):
For dough
300g plain flour
1/4 tsp salt
210ml water
180g VERY soft unsalted butter
For the custard filling
20g plain flour
1/4 tsp cinnamon
25ml whole milk
3 egg yolks - keep the whites for anther recipe
125ml milk
1/2 cinnamon stick
1/2 vanilla bean
85ml water
120g caster sugar
1/2 tsp vanilla extract (optional)
Method:
Using a kitchen aid with the dough hook attached or if not just a mixing bowl and wooden spoon/hand, add the flour and water for the dough. Beat on a medium speed until the dough starts to come together and doesn't stick to the edge of the bowl. Rest the dough for 15 mins.
Once finished, dust flour generously over your work surface and roll out the dough into a rectangle about 2cm thick, using a soft brush to remove excess flour once rolled. Spread the softened butter over 2/3 of the rectangle. Fold over the area without butter onto the main rectangle and then fold the side with butter over the previously folded area into a narrow strip. Rotate the strip 90° and repeat by rolling the dough out then adding the butter, followed by the folding.
For the final time, roll out the dough into a similar sized rectangle ensuring it's as regular a shape as possible. Spread the butter all over the dough and roll up into a cylinder like you could with a Swiss roll or cinnamon swirls. Chill for at least 20 mins until hard.
Meanwhile for the custard, add the flour and cinnamon to a large bowl the gradually add the first volume of milk until a thick smooth paste forms. Pour in the egg yolks and continue to beat by hand with balloon whisk. In a saucepan, put in the other milk along with the cinnamon stick and vanilla bean. In a separate separate pan, add the water and sugar. Heat both pans until boiling, the sugar should be fully dissolved in the second pan. Remove the cinnamon and vanilla from the milk. Carefully and slowly pour the milk into the egg mixture, constant beating so the eggs don't scramble. After, add the sugar caramel - don't worry about the speed of this as the eggs will no longer be at risk of curdling. next you can add the vanilla extract if you want.
Preheat the oven/grill to 270-290°.
To assemble, remove the pastry from the fridge. Cut the cylinder in half and repeat the process until you have 10-12 circles. Place the circles into a cupcake/muffin tray and press into the cases up the sides using your thumbs, dip your fingers in water if the dough is too sticky. Ensure the pastry isn't too thick and there aren't any holes. Then, pour the custard up to the top of the pastry cases.
Cook for 10-15 mins (they may need longer if the pastry is thicker but just keep an eye on them) until the custard has slightly burnt and the pastry is browned. Serve hot or cold, I would recommend a cup of tea and a book as well!
By Baking Niki - found this recipe on a youtube channel and thought is was perfect to see a visual representation of what the different steps should look like. Definitely check this girl out!
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