Portuguese Custard Tarts (Pasteis de Nata)

1. Stage

Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video. Dotdash Meredith Food Studios

2. Stage

Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes. Dotdash Meredith Food Studios

3. Stage

Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky. Dotdash Meredith Food Studios

4. Stage

Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

5. Stage

Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes. Dotdash Meredith Food Studios

6. Stage

Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight. Dotdash Meredith Food Studios

7. Stage

Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat. Dotdash Meredith Food Studios

8. Stage

Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.

9. Stage

Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes. Dotdash Meredith Food Studios

10. Stage

Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup. Dotdash Meredith Food Studios

11. Stage

Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through. Dotdash Meredith Food Studios

12. Stage

Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Dotdash Meredith Food Studios

13. Stage

Fill each cup 3/4 of the way with custard. Dotdash Meredith Food Studios

14. Stage

Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Dotdash Meredith Food Studios

15. Stage

Cool tarts briefly and serve warm. Enjoy! DOTDASH MEREDITH FOOD STUDIOS