Portuguese Custard Tarts (Pastéis de Nata)

Ingredients

• 290 g All-Purpose Flour (unbleached, for dough)
• 2.1 g Salt (kosher or table salt)
• 180 g Cold Water (cold, for dough)
• 226.6 g European Style Butter (softened, not melted; use European style like Plugra)
• 24 g All-Purpose Flour (for custard thickening)
• 100 g Milk (whole milk preferred)
• 80 g Heavy Cream (for richness)
• zest of 1 lemon Lemon Zest (adds citrus aroma)
• 75 g Maple Syrup (cold, pure maple)
• 0.5 tsp Vanilla Extract (pure vanilla)
• pinch Ground Cinnamon (optional)
• 1 tsp Pomegranate Molasses (adds acidity)
• 4 large Egg Yolks (room temperature)
• 2 medium Fresh Plums (thinly sliced, optional topping)

Instructions

1. Soften Butter

   Remove the European style butter from the fridge the night before and let it sit at room temperature until fully soft but not melted.

   Time: PT10M

2. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together 290 g all‑purpose flour and 2.1 g salt for about 20 seconds.

   Time: PT2M

3. Add Water and Form Dough

   Add 180 g cold water to the dry mixture and stir briefly with the dough hook just to bring the flour together.

   Time: PT5M

4. Knead Lightly

   Run the mixer on medium‑low speed until the dough is homogeneous but still a little sticky, then increase to medium for 30 seconds. Do not over‑knead.

   Time: PT5M

5. Shape and Rest

   Turn the dough onto a lightly floured surface, fold it a few times, and shape it into a rough square. Cover with plastic wrap and let rest 15 minutes.

   Time: PT15M

6. First Butter Layer

   Divide the softened butter into three portions (70 g, 70 g, 86.6 g). Spread the first 70 g portion over two‑thirds of the dough using an offset spatula, leaving a 1‑inch border.

   Time: PT5M

7. First Fold (Book Fold)

   Fold the unbuttered third of the dough over the buttered portion, then seal the edges gently to trap air.

   Time: PT10M

8. Second Butter Layer & Fold

   Roll the folded dough to an 18 × 18 in square, sprinkle flour as needed, and spread the second 70 g butter portion over two‑thirds, again leaving a 1‑inch border. Fold the dough over and seal.

   Time: PT10M

9. Final Butter Layer, Roll Tight, Chill

   Roll the dough to an 18 × 21 in rectangle, spread the remaining 86.6 g butter thinly, then roll tightly away from you like a sleeping bag. Trim uneven edges, cut the log in half, wrap each half tightly in plastic, and refrigerate overnight (≈12 h).

   Time: PT10M

10. Prepare Custard Base

    In a saucepan whisk together 24 g flour, a pinch of salt, 100 g milk and 80 g cream. Heat, stirring, until the mixture reaches a boil. Add enough of the hot milk‑cream mixture to achieve a mashed‑potato‑like consistency, then whisk in the remaining liquid.

    Time: PT15M

11. Flavor the Custard

    Stir in 75 g cold maple syrup, 0.5 tsp vanilla extract, a pinch of cinnamon, and 1 tsp pomegranate molasses. Let the mixture cool to about 120 °F, then whisk in 4 egg yolks.

    Time: PT5M

    Temperature: 120°F

12. Strain Custard

    Pass the custard through a fine‑mesh sieve into a clean bowl to remove zest and any remaining lumps.

    Time: PT5M

13. Season Tart Pans

    Lightly butter the mini tart pans, then coat with a thin film of canola oil and bake them at 450°F for 1 hour until the coating is rock‑hard. This seasons the pans and prevents gray streaks.

    Time: PT1H

    Temperature: 450°F

14. Shape Tart Shells

    Press each half‑log of dough into the bottom of a prepared tart pan, leaving about ¼ in extra height above the rim.

    Time: PT10M

15. Add Plum Topping and Fill Custard

    Place three thin plum slices (or other acidic fruit) in the centre of each tart, then pour custard to within ½ in of the top of the shell.

    Time: PT5M

16. Bake Tarts

    Preheat the oven to 500°F and place the baking sheet with tarts on the bottom third rack. Bake 12 minutes, then turn on the convection fan and bake an additional 2‑4 minutes until the custard has dark spots and the dough is deep golden.

    Time: PT16M

    Temperature: 500°F

17. Cool and Serve

    Transfer the tarts to a cooling rack and let them rest 20 minutes before removing from the pans. Serve warm.

    Time: PT20M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread flour (use less water)
• Instead of European Style Butter: Regular unsalted butter (may affect lamination)
• Instead of Milk: 2% milk
• Instead of Heavy Cream: Half-and-half (less rich)
• Instead of Maple Syrup: Honey (will change flavor)
• Instead of Vanilla Extract: Almond extract (different flavor)
• Instead of Pomegranate Molasses: Pomegranate juice reduced
• Instead of Egg Yolks: Egg whites (won’t set custard)
• Instead of Fresh Plums: Apricot, Sour cherries, Mango

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Rolling Pin
• Offset Spatula
• Pastry Brush
• Plastic Wrap
• Baking Sheet
• Mini Tart Pan
• Pastry Scraper
• Kitchen Scale
• Fine Mesh Sieve
• Cooling Rack
• Oven

Critical Steps — Do Not Skip

• Butter must be soft but not melted for easy spreading.
• Spread butter in a thin, even layer with a 1‑inch border.
• Seal folds tightly to trap air bubbles; poke any bubbles before sealing.
• Overnight chilling of the laminated dough is essential for stability.
• Bake at very high heat (500°F) to achieve the characteristic puff.

Chef Tips from the Video

• Use European style butter (higher water content) – it spreads easily and reduces cracking.
• Keep the dough and butter at similar temperatures; if the butter gets too soft, chill the dough briefly.
• For an extra caramel note, drizzle a tiny drizzle of maple syrup on the finished tarts.

Troubleshooting

Storage

Refrigerator: Unbaked dough logs: up to 2 days. Baked tarts: 2 days, covered.

Freezer: Dough logs: up to 1 month, wrapped tightly. Baked tarts: up to 1 month, reheat at 350°F.

Room temperature: Do not store at room temperature; butter may go rancid.

Make-Ahead Tips

• The laminated dough can be prepared up to 2 days ahead and kept refrigerated.
• Custard can be made a day ahead; store in an airtight container in the fridge.
• Plum slices can be sliced and kept in a bowl of cold water to stay crisp.

Frequently Asked Questions