Pasteis de Nata (Portuguese Custard Tarts)

Instructions

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1. 1 For the Dough: In a medium bowl, whisk flour and salt to combine. Add water, stir to incorporate, and gently knead to form a rough dough. Transfer to a clean, lightly floured work surface and knead until a smooth dough forms, 7 to 10 minutes. (Alternatively, the dough can be prepared using a stand mixer: In the bowl of a stand mixer fitted with a paddle attachment, mix flour and salt to combine. Add water and mix on low speed until dough comes together, 1 to 2 minutes. Switch to the dough hook and mix on medium speed until a smooth dough forms, scraping down the sides if necessary, 3 to 4 minutes.) Wrap dough tightly with plastic and rest in refrigerator until slightly chilled, 30 minutes.
2. 2 On a 9- by 13-inch (23- by 33cm) sheet of parchment, arrange cut slices of the cold butter into a 6- by 3-inch rectangle. Top butter with another piece of parchment and, using a rolling pin, bash the butter until pliable. Roll the butter between the parchment until it is a 6- by 8-inch (15- by 20cm) rectangle. Remove dough from fridge and press it into a 6- by 8-inch (15- by 20cm) rectangle; position the dough on a lightly floured work surface so that the shorter edge is parallel to the counter edge.
3. 3 Roll the dough lengthwise until it measures 16 inches long, or twice the length of your butter block. Unwrap the butter block and place it on the dough with its 6-inch sides parallel to the 6-inch sides of the dough; center the butter block along the 16-inch length, leaving 4 inches of dough exposed on either end. Fold bottom and top flaps of dough over butter so they meet in the center, pressing seam together with fingertips to seal.
4. 4 Roll the dough lengthwise so it is approximately a 6- by 15-inch (15- by 40cm) rectangle. Fold the dough into thirds like a business letter by bringing the top and bottom of the dough over the center. Turn the dough 90 degrees and roll the dough away and towards yourself until it is about 15 inches (40cm) long. Fold the dough into thirds once again. Wrap dough tightly in plastic, refrigerate, and let rest for 20 minutes.
5. 5 Unwrap dough, return to a lightly floured work surface and roll the dough to an approximately 16- by 8-inch (40- by 20cm) rectangle about 1/4 inch (1/2cm) thick. Using an offset spatula, spread softened butter into a thin, even layer across the dough. Working from the long side of the dough, roll dough up tightly, pressing the last 1 inch of dough firmly onto the log of the pastry to seal. Refrigerate for at least 1 hour or up to 24 hours. (Dough will oxidize slightly after 24 hours; this won't affect its flavor, but your dough will have a greyish hue.)
6. 6 For the Syrup: In a medium saucepan, combine sugar, lemon zest, orange zest, cinnamon sticks, vanilla bean and scraped seeds, if using, and water. Bring syrup to a boil over high heat and cook, not stirring, until mixture registers 225ºF (107ºC) on an instant-read thermometer, about 5 minutes. Remove from heat and let sit until slightly cool, about 30 minutes.
7. 7 For the Custard: In a small saucepan, whisk together the cornstarch, heavy cream, and milk until well combined and smooth. Cook over medium heat, whisking constantly, until thickened and smooth like pudding, about 6 minutes. Remove from heat and let cool slightly, about 10 minutes, before whisking in egg yolks, followed by the syrup, taking care to not incorporate too much air. Using a fine mesh sieve, strain mixture into a medium bowl, and let cool completely, about 30 minutes. Adjust oven rack to middle position, set pizza stone on rack, and preheat oven to 500°F (260°C).
8. 8 Remove the dough from the fridge and slice into 22 (1/2-inch-thick) pieces, each 15 to 20 grams. Place the portioned dough into your tins and allow to warm to room temperature for 15 mins. (The best way to ensure a flaky edge and neat finish is to line the tins while pastry is at the correct temperature. You want the dough to be soft, squidgy, and moveable.)
9. 9 Wet your fingers with water and, using your thumbs, press center of dough and move it towards and up the edges of a 7cm-wide pasteis de nata tin about 1 1/2cm deep; the dough on the sides should be slightly thinner than the base. (Avoid touching the outside edges of the dough, as you may crush the delicate layers of dough and make it difficult for the pastry to puff and rise and it bakes.) Repeat with remaining tins, setting each on a 13-by-18-inch rimmed baking sheet, spacing each about 1 inch apart.
10. 10 Refrigerate until chilled, at least 30 minutes or up to 12 hours.
11. 11 When you are ready to bake, carefully pour custard into tarts, stopping 1/4 inch from the rim of the pastry, about 2 tablespoons (30 to 35 grams) per tart.
12. 12 Bake until the filling is puffed and pastry is crisp, 8 to 10 minutes. Heat broiler to high and broil until custard is dark in spots, about 3 minutes. Depending on your oven, you may need to bake for longer or rotate halfway to ensure even baking. Let cool slightly before eating; dust tarts with confectioners' sugar and/or cinnamon on top, if desired.