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Pastéis de nata - The World’s Best Custard Tarts
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I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Pastéis de nata (cream pastries)
Recipe - makes 12
For the pastry…
150g plain flour
A pinch of salt
110ml water
120g very soft unsalted butter
extra flour for dusting
For the custard…
6 egg yolks
40g plain flour
50ml milk
165ml water
240g caster sugar
1 cinnamon stick
another 250ml milk
Mix the water and flour and leave 20 minutes to hydrate, turn dough onto well floured surface and roll into a large square 8x8 inches approx. Brush excess flour off then spread 1/3 of the butter over 2/3 of the pastry square leaving a small border, do a business letter fold and remember to keep brushing off excess flour.
Transfer dough to a baking sheet and chill for no more than 10 minutes to firm up the butter a little, if you completely chill the butter you cannot roll it out without tearing.
Roll out once more and repeat with another 1/3 of the butter, and chill once more. Roll out again to a rectangle shape approx 10x8 so it is portrait to you (makes sense right?)
Now brush the whole surface except a small border at the top end away from you to allow the roulade to close without butter spilling out. Roll up from the end close to you taking care to keep this as even as possible, use a bench scraper to help and if you can brush away some excess flour as you roll, when you get the the top where the unbuttered border is damp the border with a wet finger to help create the seal. Wrap in cling film and chill completely, over night or at least a couple of hours.
Now for the custard filling, combine 40g of flour with 50ml cold milk and stir to a smooth paste, now mix the water and sugar with a cinnamon stick and heat to 100c-212f, also bring the rest of the milk to almost boiling and remove both liquids from the heat.
Stir the hot milk into the cold flour and milk mixture and keep stirring until it is well combined, add the vanilla at this stage. Now do the same with the syrup, when all combined you need to let it cool to just warm before adding the egg yolks, it may get lumpy so make sure you stir it regularly to prevent this.
Now add the egg yolks and stir until smooth, pass this mixture through a sieve into a jug and leave to one side while you prepare the pastry.
Remove from the fridge and unwrap, trim of each end and divide dough into 12 even pieces, put each piece of pastry into the centre of a muffin tin so the flat sides are up and down. Use a damp thumb to press the centre of the pastry, creating a cup shape, and using damp fingers work the pastry into the corners of the mould and up the sides so that it is just proud (this ensures that if the custard mixture rises above the pastry it shouldn’t get stuck between the pastry and mould.)
When all the muffin wells are lined with pastry pour in the custard mixture, fill to around 2/3 or 3/4 to allow the custard to shuffle. Pre-heat oven to max and bake for up to 15 minutes or until the tops are scorched but not burnt. Allow to cool to just warm before removing from the moulds and sprinkle with icing sugar and cinnamon and scoff them all in one sitting.
Pastéis de nata the incredible Portuguese custard tarts come from Jerónimos Monastery in Belém, west of Lisbonin the 17th Century, and catholic monks had a glut of egg yolks as they used the whites to stiffen their clothes and clarify wine. So of course like any self respecting monk they came up with an outrageously indulgent pastry.
After the liberal revolution of Portugal in 1820 the clerics commisioned the Fábrica de Pastéis de Belém a bakers to continue making these beauties.
Queues form around the block of customers waiting patiently to purchase some of these pastries while still just warm and dusted with cinnamon and icing sugar, and they are simply irresistible.
Why not have a go at making pastéis de nata and make a cup of coffee into a moment to cherish?
Pastéis de nata (cream pastries)
Recipe - makes 12
For the pastry…
150g plain flour
A pinch of salt
110ml water
120g very soft unsalted butter
extra flour for dusting
For the custard…
6 egg yolks
40g plain flour
50ml milk
165ml water
240g caster sugar
1 cinnamon stick
another 250ml milk
Mix the water and flour and leave 20 minutes to hydrate, turn dough onto well floured surface and roll into a large square 8x8 inches approx. Brush excess flour off then spread 1/3 of the butter over 2/3 of the pastry square leaving a small border, do a business letter fold and remember to keep brushing off excess flour.
Transfer dough to a baking sheet and chill for no more than 10 minutes to firm up the butter a little, if you completely chill the butter you cannot roll it out without tearing.
Roll out once more and repeat with another 1/3 of the butter, and chill once more. Roll out again to a rectangle shape approx 10x8 so it is portrait to you (makes sense right?)
Now brush the whole surface except a small border at the top end away from you to allow the roulade to close without butter spilling out. Roll up from the end close to you taking care to keep this as even as possible, use a bench scraper to help and if you can brush away some excess flour as you roll, when you get the the top where the unbuttered border is damp the border with a wet finger to help create the seal. Wrap in cling film and chill completely, over night or at least a couple of hours.
Now for the custard filling, combine 40g of flour with 50ml cold milk and stir to a smooth paste, now mix the water and sugar with a cinnamon stick and heat to 100c-212f, also bring the rest of the milk to almost boiling and remove both liquids from the heat.
Stir the hot milk into the cold flour and milk mixture and keep stirring until it is well combined, add the vanilla at this stage. Now do the same with the syrup, when all combined you need to let it cool to just warm before adding the egg yolks, it may get lumpy so make sure you stir it regularly to prevent this.
Now add the egg yolks and stir until smooth, pass this mixture through a sieve into a jug and leave to one side while you prepare the pastry.
Remove from the fridge and unwrap, trim of each end and divide dough into 12 even pieces, put each piece of pastry into the centre of a muffin tin so the flat sides are up and down. Use a damp thumb to press the centre of the pastry, creating a cup shape, and using damp fingers work the pastry into the corners of the mould and up the sides so that it is just proud (this ensures that if the custard mixture rises above the pastry it shouldn’t get stuck between the pastry and mould.)
When all the muffin wells are lined with pastry pour in the custard mixture, fill to around 2/3 or 3/4 to allow the custard to shuffle. Pre-heat oven to max and bake for up to 15 minutes or until the tops are scorched but not burnt. Allow to cool to just warm before removing from the moulds and sprinkle with icing sugar and cinnamon and scoff them all in one sitting.
Pastéis de nata the incredible Portuguese custard tarts come from Jerónimos Monastery in Belém, west of Lisbonin the 17th Century, and catholic monks had a glut of egg yolks as they used the whites to stiffen their clothes and clarify wine. So of course like any self respecting monk they came up with an outrageously indulgent pastry.
After the liberal revolution of Portugal in 1820 the clerics commisioned the Fábrica de Pastéis de Belém a bakers to continue making these beauties.
Queues form around the block of customers waiting patiently to purchase some of these pastries while still just warm and dusted with cinnamon and icing sugar, and they are simply irresistible.
Why not have a go at making pastéis de nata and make a cup of coffee into a moment to cherish?
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