Pastéis de Nata (Portuguese Custard Tarts)

Cooking method

1. Step 1:

   

   The filling. To make the custard for the pastéis, you'll need: milk, egg yolks, lemon zest, flour, and a cinnamon stick. For the sugar syrup: water and sugar.

2. Step 2:

   

   Pour 200 ml (about 3/4 cup plus 1 tablespoon) of the milk into a saucepan. Add the lemon zest and the cinnamon stick.

3. Step 3:

   

   Set the milk over the heat and bring it to a boil.

4. Step 4:

   

   While the milk heats, whisk the sifted flour into the remaining milk.

5. Step 5:

   

   Mix it well to get rid of any lumps.

6. Step 6:

   

   When the milk boils, pour in the milk-and-flour mixture in a thin stream, stirring constantly. Keep stirring and cook until the custard thickens. Take it off the heat. It's best to press a piece of plastic wrap directly onto the surface so a skin doesn't form.

7. Step 7:

   

   In another saucepan, combine the water and sugar. Set it over medium heat, bring to a boil, and cook for 3 minutes.

8. Step 8:

   

   Pour the hot sugar syrup into the custard in a thin stream, stirring constantly.

9. Step 9:

   

   Mix everything well. Pass the custard through a sieve to strain out the lemon zest and cinnamon. You'll be left with a smooth, silky custard.

10. Step 10:

    

    Press plastic wrap onto the surface of the custard and leave it to cool.

11. Step 11:

    

    The dough. While the custard cools, prepare the pastry. You can make puff pastry from scratch; I used store-bought sheets. Thaw the dough first.

12. Step 12:

    

    Lightly roll out each sheet of dough on a flour-dusted surface. Stack the rolled sheets on top of one another. They don't have to be perfectly even — once you roll everything into a log, the unevenness won't show.

13. Step 13:

    

    Roll the dough up into a tight log.

14. Step 14:

    

    Cut the log into equal pieces, one per mold (10 to 12). I made 10, but it turned out I should have made 12, since the custard is enough for exactly 12 tarts. I had leftover custard, so I just poured it into silicone molds and baked it alongside the tarts.

15. Step 15:

    

    Set each slice cut side up in a greased mold.

16. Step 16:

    

    With each slice cut side up in the greased mold, press the dough out into a little cup, building up high sides.

17. Step 17:

    

    Add the yolks to the cooled custard.

18. Step 18:

    

    Whisk everything together well. The custard should be semi-liquid and pourable. For convenience, transfer it to a pitcher or measuring cup with a spout so it's easy to pour into the pastry shells.

19. Step 19:

    

    Fill the pastry shells with custard, stopping just short of the rim, since the custard rises a bit as it bakes and can overflow. Bake the tarts in an oven preheated to 475°F (240°C) for about 20 to 25 minutes. For the last 5 to 7 minutes, switch to top-and-bottom heat so the custard browns nicely on top.

20. Step 20:

    

    And here are our beautiful, ridiculously delicious tarts. The tops shouldn't be scorched all over — but a few darker, caramelized spots are exactly what you want. Enjoy!