Pastéis De Nata Recipe

Mix the Dough

In a large bowl, combine the all-purpose flour and salt. Slowly add the cold water and mix until a dough begins to form.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.

Roll out and Add Butter

Roll out the dough into a rectangle. Spread the unsalted butter evenly over the surface of the dough. Roll the dough tightly into a log.

Chill the Dough

Wrap the log in plastic wrap and refrigerate for at least 1 hour.

Heat Cream and Milk

In a saucepan, heat the heavy cream and whole milk over medium heat until just boiling.

Mix Sugar and Egg Yolks

In a separate bowl, whisk together the granulated sugar and egg yolks until well combined and slightly pale.

Combine Mixtures

Slowly pour the hot cream and milk mixture into the egg yolk mixture, whisking continuously to prevent curdling.

Add Flavorings

Stir in the vanilla extract, ground cinnamon, and lemon zest until fully combined.

Preheat Oven

Preheat your oven to 475°F (245°C).

Shape the Tart Shells

Take the chilled dough log and slice it into 12 equal pieces. Roll each piece into a flat disc and press it into the bottom and sides of a muffin tin to form the tart shells.

Fill Tart Shells

Pour the custard filling into each tart shell, filling them about 3/4 full.

Bake Tarts

Bake in the preheated oven for about 15-20 minutes or until the tops are caramelized and the crust is golden brown.

Cool and Serve

Remove from the oven and let the pastéis de nata cool slightly before serving. Enjoy warm or at room temperature.