Portuguese Custard Tarts (Pastéis de Nata)

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt.

Gradually add the water while mixing on low speed until a shaggy dough forms.

Increase speed to medium-low and knead for 2-3 minutes until the dough comes together into a sticky ball. It should pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface, shape it into a rough square, and wrap tightly in plastic wrap. Let it rest for 10-15 minutes.

Place the cold butter on a lightly floured surface and pound it with a rolling pin until it forms a pliable rectangle, about 6x8 inches.

Roll out the rested dough into a rectangle roughly twice the size of the butter. Place the butter on one half of the dough and fold the other half over it. Pinch the edges to seal.

Roll the dough into a long rectangle again. Fold it into thirds, like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Do this a total of three times.

Wrap the laminated dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or preferably overnight.

In a bowl, whisk together the milk and flour until smooth. Set aside.

In a saucepan, combine the water, sugar, and cinnamon stick. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook until it reaches 100°C (212°F).

Slowly pour the hot sugar syrup into the milk and flour mixture in a thin stream, whisking constantly. Then, temper the egg yolks by gradually whisking about half of the hot milk mixture into the yolks. This prevents the yolks from scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

Remove from heat, stir in the vanilla extract, and strain the custard through a fine-mesh sieve into a jug. Let it cool slightly.

Preheat your oven to 230°C (450°F). Lightly grease a 12-cup muffin tin. Take the chilled pastry log and cut it into 12 equal pieces. Place one piece into each muffin cup and press down with wet fingers to form a thin shell, drawing the pastry up the sides.

Pour the slightly cooled custard into each pastry shell, filling them about three-quarters full.

Bake for 8-10 minutes, or until the pastry is golden and the custard is set with a few blistered spots on top. Keep a close eye on them as they can burn quickly.

Let the tarts cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool completely. Dust with powdered sugar and cinnamon before serving.