Pastel de nata · Portugal
Portuguese Baked Custard Tarts with Crisp Pastry Shell - Slow-Fermented Dough Method
A traditional Portuguese pastel de nata featuring a flaky, crisp pastry shell made with a slow-fermented dough for enhanced texture and flavor, paired with a rich custard filling that's baked directly in the shell for a more integrated flavor, using a method that emphasizes extended dough development.
65 minutes6 servings
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Ingredients
Method
- In a bowl, mix 200g flour, 10g salt, and 10g sugar. Gradually add 100ml water and 50g butter, kneading until a soft dough forms. Cover and let rest for 1 hour at room temperature.
- Refrigerate the dough for 12-18 hours to allow slow fermentation, enhancing flavor and texture.
- Roll out the dough and cut into small rounds. Place the pastry rounds into a muffin tin and bake for 10-12 minutes at 200°C (390°F) until golden brown.
- In a saucepan, heat milk, sugar, and vanilla over medium heat until just boiling. Remove from heat and whisk in the egg yolks until smooth.
- Pour the custard into the baked pastry shells. Bake for another 10-12 minutes at 180°C (350°F) until the custard is set.
- Allow to cool slightly, then drizzle with caramel and sprinkle with cinnamon before serving.