Pastel De Nata Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small pieces and add to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Add Water

Gradually add the cold water, one tablespoon at a time, mixing until a dough forms. Avoid overworking the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Roll the Dough

After chilling, roll out the dough on a lightly floured surface into a thin layer. Fold the dough into thirds, then roll it out again. Repeat this process 3-4 times to create layers.

Shape the Pastry Cups

Cut the rolled dough into circles and press them into a muffin tin to form small cups. Preheat the oven to 375°F (190°C).

Combine Ingredients

In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling.

Mix Egg Yolks

In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour in the hot milk mixture, whisking continuously to temper the yolks.

Cook the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Stir in the vanilla extract.

Fill the Tarts

Pour the custard filling into the prepared pastry cups, filling them about 3/4 full.

Bake the Tarts

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly puffed.

Cool and Serve

Allow the tarts to cool for a few minutes before carefully removing them from the tin. Dust with ground cinnamon and powdered sugar before serving.