Pastel de Nata

_Portugal's iconic custard tart: shatteringly crisp, deeply caramelised puff pastry cradling a silky cinnamon-and-lemon scented egg custard, scorched dark on top. A faithful home version of the Belém classic._

Ingredients

• 250 g plain flour
• 1/4 tsp fine salt
• 150 ml cold water
• 180 g unsalted butter, softened
• 200 g caster sugar
• 120 ml water (for syrup)
• 1 cinnamon stick
• 1 lemon, peel only
• 250 ml whole milk
• 30 g plain flour (for custard)
• 6 egg yolks
• 1 tsp vanilla extract

Method

Make the dough: mix the 250g flour and salt, add the cold water and bring together into a rough, slightly sticky dough. Knead briefly until smooth, then rest, covered, for 15 minutes. On a floured surface roll into a large thin rectangle, about 40cm square.

Laminate: spread a third of the softened butter over two-thirds of the dough, fold the dry third over and the buttered third on top (a single fold). Roll out again, spread another third of butter and fold the same way. Repeat with the last of the butter. Tightly roll the final sheet into a log, wrap and chill at least 2 hours, or overnight.

Make the syrup: combine the 200g sugar, 120ml water, cinnamon stick and lemon peel in a pan. Heat to 105C (or boil for 3 minutes until just syrupy). Do not let it colour. Remove from the heat and discard the cinnamon and peel.

Make the custard base: whisk the 30g flour into a little of the cold milk to a smooth paste, then whisk in the rest of the milk. Cook over medium heat, stirring constantly, until thickened to a loose paste, about 3 minutes. Remove from the heat.

Pour the hot syrup into the milk mixture in a thin stream, whisking constantly. Whisk in the egg yolks and vanilla. Pass the custard through a sieve into a jug for a perfectly smooth finish. Cool slightly.

Shape the cases: slice the chilled pastry log into 12 even rounds. Press each cut-side-up into the holes of a non-stick muffin tin, using a wet thumb to work the pastry up the sides slightly above the rim, thin in the centre. Chill 15 minutes.

Heat the oven as hot as it will go, ideally 250-290C (top heat helps). Fill each pastry case about three-quarters full with custard, no more, as it rises.

Bake for 10-14 minutes until the pastry is crisp and golden and the custard tops are blistered with dark, almost-burnt caramel spots. If they are not scorching, finish briefly under a hot grill.

Cool in the tin for a few minutes, then lift out. Serve warm, dusted with cinnamon and icing sugar. Best eaten the day they are made.