PASTEIS DE NATA – PORTUGUESE CUSTARD TARTS
PASTEIS DE NATA – PORTUGUESE CUSTARD TARTS - For the pasteis de nata dough: - 2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface - ¼
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Cooking tools:
- Stand mixer
- Pastry scraper
- Offset spatula
- Plastic wrap
- Rolling pin
- Kitchen scale
- Mixing bowl
- Whisk
- Saucepan
- Instant-read thermometer
- Fine-mesh sieve
- Oven
- Nonstick 12-cup mini-muffin pan
- Cup
- Cooling rack
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
- Chef's knife
- Aluminum foil
- Stove
Ingredients
- 2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface
- ¼ teaspoon sea salt
- ¾ cup plus two tablespoons water
- 16 tablespoons unsalted butter, room temperature, stirred until smooth
- 3 tablespoons all-purpose flour
- 1 ¼ cups milk, divided
- 1 ⅓ cups granulated sugar
- 1 cinnamon stick
- ⅔ cup water
- ½ teaspoon vanilla extract
- 6 large egg yolks, whisked
- confectioners’ sugar
- cinnamon
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