Portuguese Pasteis de Nata (Custard tarts)

Ingredients:

For the Dough (Puff Pastry):

• 2 cups All-Purpose Flour: Provides the structure for the dough.
• 1/4 tsp. Fine Sea Salt: Enhances the flavors.
• 3/4 – 1 cup Cold Water: Binds the dough together.
• 1 cup Unsalted Butter, very softened: Creates the flaky layers of the pastry.

For the Custard Filling:

• 3 tbsp. Flour: Thickens the custard.
• 1/4 cup Whole Milk: Creates a smooth custard base.
• 1 1/4 cup Granulated Cane Sugar: Sweetens the custard.
• 1 tsp. Ground Cinnamon: Adds warm spice to the custard.
• 2/3 cup Water: Forms the sugar syrup.
• 1 cup Whole Milk: Adds richness to the custard.
• 6 large Egg Yolks: Provide richness and color to the custard.

Garnish:

• Powdered Sugar: For dusting the finished tarts.

Instructions:

For the Dough (Puff Pastry):

1. Combine Ingredients (Except Water): In a large bowl, combine flour, salt, and softened butter. Mix well.
2. Add Water: Add 3/4 cup cold water and mix with a fork until a shaggy dough forms.
3. Knead: Turn the dough onto a clean surface and knead until soft and pliable. Add up to 1/4 cup more water if needed.
4. Rest: Cover and let rest at room temperature for 15 minutes.
5. Roll and Butter (First Fold): Roll out the dough to 1/8 inch thickness (about an 18-inch square). Divide the butter into thirds. Spread one-third of the butter onto two-thirds of the dough. Fold the unbuttered side over the center, then fold the remaining flap over.
6. Roll and Butter (Second Fold): Roll out the dough into a thin rectangle again. Brush with another third of the softened butter and fold as before.
7. Roll and Butter (Final Fold): Roll out the dough to an 18x21 inch rectangle. Spread with the remaining butter. Roll up tightly width-wise into a log.
8. Chill: Cover and chill in the refrigerator for 1-2 hours.
9. Prepare Muffin Tins: Grease 1-2 muffin tins.
10. Shape Tart Shells: Slice the chilled dough log into 1-inch pieces. Semi-flatten each piece in your palm (use cold water to prevent sticking). Place into the greased muffin tins and press the dough up along the edges to create tart cups. Repeat.

For the Custard Filling:

1. Combine Dry Ingredients: In a saucepan, combine the flour and 1/4 cup of milk. Whisk until smooth.
2. Make Sugar Syrup: In a separate saucepan, combine the sugar, cinnamon, and 2/3 cup of water. Bring to a boil and cook until the sugar dissolves.
3. Heat Milk: In a separate saucepan, heat the 1 cup of milk until almost boiling.
4. Temper Egg Yolks: In a bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk into the egg yolks, whisking constantly. Repeat, then pour the tempered yolks into the hot milk.
5. Combine Custard Ingredients: Pour the hot milk and egg mixture into the sugar syrup, whisking constantly. Add the flour and milk mixture and cook over medium heat, stirring constantly, until the custard thickens.
6. Cool: Remove from heat and let cool slightly.

Assemble and Bake:

1. Preheat Oven: Preheat oven to a high temperature (475-500°F or 245-260°C).
2. Fill Tart Shells: Fill the tart shells with the custard filling, leaving a small space at the top.
3. Bake: Bake for 12-15 minutes, or until the custard is set and the tops are browned and slightly blistered.
4. Cool and Garnish: Let cool slightly. Dust with powdered sugar before serving.

Key Points:

• The puff pastry requires careful handling and chilling to create flaky layers.
• The custard needs to be cooked until thickened to prevent a runny filling.
• A high oven temperature is crucial for achieving the characteristic dark spots on the custard.
• These tarts are best enjoyed warm.