Portuguese Custard Tarts (Pastéis de Nata) — Flaky Lisbon-Style Custard Pastries

• 250 gall-purpose flour
• 3 gfine sea salt
• 150 mlcold water
• 180 gunsalted butter, softened (170 g for laminating and 10 g for greasing the tin)
• 300 mlwhole milk
• 200 ggranulated sugar
• 120 mlwater
• 1 stickcinnamon
• 3 striplemon peel (each strip about 7 cm long, yellow zest only)
• 6egg yolks
• 1 tspground cinnamon
• 1 tbsppowdered sugar

Instructions

1. 1

   Combine 250 g flour and 3 g fine sea salt in a mixing bowl, then add 150 ml cold water. Stir until a rough dough forms, knead for 3 minutes until elastic, cover, and rest for 20 minutes so the gluten relaxes before lamination.

2. 2

   Roll the dough on a lightly floured surface into a rectangle measuring about 45 by 30 cm. Spread 57 g softened butter over the left two-thirds of the dough, fold the unbuttered third over the center, then fold the buttered third over it like a letter.

3. 3

   Turn the folded dough 90 degrees, roll it again to about 45 by 30 cm, and repeat the buttering and letter fold with another 57 g butter. Wrap and chill the dough for 20 minutes, then repeat once more with the remaining 56 g butter for a total of three butter turns.

4. 4

   Roll the chilled laminated dough into a rectangle about 45 by 25 cm with the long side facing you. Roll it tightly into a compact log from the long edge, wrap it, and chill for 30 minutes so the layers firm up and cut cleanly.

5. 5

   Whisk 60 ml of the milk with 30 g flour in a bowl until completely smooth. Heat the remaining 240 ml milk in a saucepan until steaming, then whisk it gradually into the flour slurry to make a thick, smooth base.

6. 6

   Combine 200 g sugar, 120 ml water, 1 cinnamon stick, and 3 lemon peel strips in a small saucepan. Boil without stirring until the syrup reaches 106°C, then remove the cinnamon and lemon and slowly whisk the hot syrup into the milk-flour base.

7. 7

   Let the custard base cool to below 50°C, then whisk in the 6 egg yolks until the mixture is glossy and uniform. Strain through a fine sieve into a jug, because a smooth custard is essential for the classic silky center.

8. 8

   Heat the oven to 290°C with a rack in the upper third, allowing at least 25 minutes for full preheating. Grease a 12-cup metal muffin tin or Portuguese tart molds with the reserved 10 g butter, using a thin, even film.

9. 9

   Cut the pastry log into 12 equal slices and place each slice cut-side down in a prepared cup. With damp thumbs, press each piece from the center outward until the dough climbs the sides and forms a thin shell with a slightly thicker rim.

10. 10

    Pour 45 ml custard into each pastry shell, stopping about 5 mm below the rim to allow bubbling. Bake for 12 minutes, rotating the tin after 8 minutes, until the pastry is deeply golden and the custard tops are blistered with dark caramel spots.

11. 11

    Cool the tarts in the tin for 5 minutes, then loosen them carefully with a small offset spatula. Serve warm after another 5 minutes of cooling, dusting each tart with a measured pinch from the 1 tsp cinnamon and 1 tbsp powdered sugar if desired.