Pastéis De Nata — Authentic Portuguese Custard Tarts

Summary

In this video, we dive into the process of making the iconic Portuguese custard tart, Pastéis de Nata. The recipe involves creating a delicate laminated dough, layering it with butter for a crispy, flaky pastry. A rich, creamy custard is prepared using milk, cream, sugar, cinnamon, lemon, and egg yolks, then chilled for maximum flavor. After assembling the tarts, they’re baked at high heat for a golden, blistered finish. The video offers detailed steps for making the perfect tart, from dough to custard, ensuring a delicious result every time.

Takeaways

• 😀 Ensure the butter is soft, not melted, before starting the pastry dough.
• 😀 Use a kitchen thermometer to accurately measure the syrup temperature (106°C or 223°F) for best results.
• 😀 Rest the dough for 30 minutes to allow hydration before beginning the lamination process.
• 😀 When making the custard, combine milk, cream, cornstarch, and whisk over medium heat until it thickens before adding the egg yolks.
• 😀 Always strain the custard before use to eliminate any solid bits and aromatics for a smooth filling.
• 😀 The dough requires careful lamination with butter, ensuring each fold is neat and tight to achieve a flaky texture.
• 😀 Use cold water on your thumbs while shaping the pastry rounds to prevent the dough from sticking and ensure a clean, thin base.
• 😀 Allow the shaped pastry shells to chill for 15 minutes in the fridge before adding custard to maintain the integrity of the dough.
• 😀 Preheat the oven to maximum temperature (250°C or 482°F) for a quick bake, ensuring golden crispy pastry and blistered custard.
• 😀 Bake the tarts for 15-20 minutes until they are golden and shiny with a visible spiral pattern in the pastry.
• 😀 For serving, you can either enjoy the tarts plain or with a sprinkle of cinnamon and icing sugar for added flavor.

Q & A

What is the key difference between Pasteis de Nata and other custard tarts?

Pasteis de Nata are distinct because of their crispy, flaky pastry, which is achieved through a special laminated dough technique, and their creamy custard filling that gets a beautiful golden color and slight blistering when baked.

Why is it important to soften the butter before using it in the dough?

The butter should be soft and pliable but not melted, to ensure it integrates properly into the dough during the lamination process, which helps create the signature flaky texture of the pastry.

How do you ensure the syrup reaches the right consistency without a thermometer?

If you don’t have a thermometer, the syrup should be boiled for about 3 minutes. The key is to watch the syrup carefully and look for it to thicken slightly. Using a thermometer is recommended to avoid mistakes.

What’s the purpose of using cornstarch in the custard?

Cornstarch helps thicken the custard and gives it the proper creamy texture. It ensures that the custard sets well and doesn't become too runny when baked.

Can I skip using fresh vanilla in the recipe?

Yes, you can use vanilla extract instead of fresh vanilla. Fresh vanilla is a luxury and adds an extra flavor depth, but vanilla extract will still provide great flavor.

What is a 'letter fold' in lamination, and why is it necessary?

A letter fold involves folding the dough into thirds, like folding a letter to put into an envelope. This folding technique is essential for creating multiple layers in the dough, which contributes to the pastry's flakiness.

Why do I need to let the dough rest in the fridge after lamination?

Resting the dough in the fridge helps it firm up, making it easier to handle and roll out. It also helps the butter solidify again, preventing it from melting out when the dough is baked.

Can I use muffin tins instead of traditional tart molds?

You can use muffin tins, but they won’t give the same results as the traditional tart molds. The traditional molds are flatter with wider, slanted rims, which help the pastry bake more evenly and develop the signature spiral pattern.

Why is it important to bake the tarts at a high temperature?

Baking at a high temperature ensures the pastry crisps up quickly while the custard sets perfectly. The high heat creates the desired blistered, golden top and helps form a flaky, tender crust.

How long can I store the custard and pastry dough?

The custard will last for about 5 days in the fridge. The dough can be frozen for up to 2 months, so you can prepare it in advance and bake fresh tarts whenever you want.