Flaky Homemade Pastéis De Nate (Portuguese Egg Tarts)
Creamy custard goodness with bubbles of caramelized sugar, wrapped in a flaky laminated puff pastry with the famous swirled bottom, you won't be able to resist this Portugese classic!
Ingredients
for the dough
- 150 g all-purpose flour
- 1/2 tsp salt
- 100 ml water room temperature
- 113 g unsalted butter room temperature, very soft
for the sugar syrup
- 1 small stick of cinnamon
- peel from 1/2 a small lemon scrubbed clean to remove wax layer
- 3 small cardamom pods crushed
- 1 clove
- 100g granulated sugar
- 75ml water
for the custard
- 40g all-purpose flour
- 1 cup milk room temperature
- 1/2 tsp vanilla extract
- 4 egg yolks room temperature
Instructions
for the dough
- Combine flour, salt and water in a bowl, and mix it together. Knead it slightly (either by hand or in a stand mixer with a dough hook) until it is shaggy and sticky. Let it relax on a lightly floured surface, beneath a bowl for 15 minutes. Do not wrap or cover with a cloth.
- On a well-floured surface, roll the dough into a 10 x 10 inch square, making sure the dough doesn't tear, it will be quite thin. Spread a third of the softened butter onto 2/3 of the square, then fold into thirds (like a brochure). Rotate the dough 90 degrees, and then roll it out into a 10 x 10 inch square again and spread the 2nd third of butter. Repeat the 90 degree turn and roll, before smearing the last third of butter onto the entire surface leaving on 1 inch uncovered at the top.
- TIP: Make sure the butter is spread in a smooth layer without clumps or the dough could tear while rolling. Better to spread less than too much.
- TIP: If the dough has become too soft or the butter is melting, place in the freezer for 5 minutes in between any of the folds.
- Moisten your fingertips with water, and brush the uncovered 1 inch with water. Starting from the end closest to you, start rolling the dough square into a log. Use your palms to coax the dough into a roll. At the very end, press the edge into the log gently to seal. Wrap the entire log in plastic and refrigerate for at least 2 hours (best overnight).
for the sugar syrup
- Whisk all the sugar syrup ingredients in a small pot and heat until simmering on low heat. Once the sugar is dissolved, let it cool and develop flavour for 30 minutes. Once cool, strain out into a cup.
for the custard
- Combine flour, a third of the milk, and whisk together until thick and there are no lumps. This is a roux which will help thicken the custard. Heat the rest of the milk in a pot over medium-low heat until just simmering (do not boil). Add in the roux mixture, and whisk vigorously for 3-5 minutes until it is thick, gooey and creamy. It should fall off in ribbons.
- Add in the cooled sugar syrup and 1/2 tsp of vanilla extract. Whisk until slightly cool, then add in the 4 large egg yolks and whisk vigorously to prevent the eggs from cooking and until the custard is smooth. Strain the custard and discard any un-strainable liquids. Chill in the fridge covered with cling wrap until ready to use.
to assemble
- Remove the dough from the fridge and place on a lightly floured surface. Trim off the edges of the roll, then cut into 6-7 even pieces. Each should be at 3/4 inches thick. You should be able to see a tight swirl on the side once cut!
- Place each cut round into the center of a cupcake tin (there's no need to butter the tin, as the pastry has tons of it), and using wet thumbs, lightly press down into the center of the round. Press the dough from the center out - covering first the bottom of the tin, then the sides. Continue pressing until the crust is 1/4 inch thick all around and is 1/4 inch above the lip of the cup. Repeat until all the rounds have been pressed. Freeze for 5-10 minutes until hardened. This prevents the cups from shrinking too much while baking.
- Preheat your oven to 500° - 520°F (depending on your oven's max temp). Preheat a baking tray in the oven that can fit the cupcake tin. Fill each pastry cup 3/4 way with the custard mixture. (Don't fill all the way or it will overflow when baking). Place the muffin tin on the preheat baking sheet and bake for 9-12 minutes, depending on the temperature, or until the pastry is golden brown; the custard is puffed, jiggly, and has round charred bubbles.
- Let cool for 5-10 minutes before removing from the tin! They taste best hot with a sprinkle of confectioners/powdered sugar.