Scrumptious Gluten-Free Portuguese Custard Tarts (Pasteis de Nata)

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1 1/2 cups gluten
• free all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp salt
• 3 tbsp ice water
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 3 large egg yolks
• 1 large whole egg
• Confectioner's sugar for dusting (optional)

Instructions

1. Prepare the tart dough: Combine flour, salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F (200°C). Roll out dough to 1/8 inch thickness and cut into circles to fit your tart pans or muffin tins. Press dough into bottom and up sides of each tin, prick the base, and chill again for 15 minutes.
3. Bake crusts for 12 15 minutes until lightly golden. Remove from oven and let cool on a wire rack. Lower oven temperature to 325°F (160°C).
4. In a saucepan, whisk together milk, sugar, cornstarch, vanilla, cinnamon, and nutmeg. Heat gently, stirring constantly until mixture comes to a boil and thickens. Remove from heat.
5. In a separate bowl, whisk egg yolks and whole egg. Gradually add 1/2 cup of the hot milk mixture to the eggs, stirring constantly. Pour this mixture back into the saucepan with the remaining milk mixture. Return to medium heat, stirring constantly until it thickens again and comes to a boil.
6. Strain custard through a fine mesh sieve into a large bowl, then pour into pre baked tart shells or muffin tins. Bake for 20 25 minutes or until golden brown and slightly jiggly in the center. Let cool completely on wire racks.
7. Dust with confectioner's sugar if desired before serving.

Chef’s Insight

To achieve a perfect flaky crust, make sure to keep the butter cold and work it into the dough quickly. This will create pockets of butter within the dough, which puff up during baking.

Notes

The custard can be prepared a day in advance and chilled until needed, but it should be baked just before serving for best taste and texture.