📝 About This Recipe
Born in the 18th century within the walls of the Jerónimos Monastery, these iconic Portuguese tarts are a masterclass in texture and balance. They feature a shatteringly crisp, spiral-laminated pastry shell filled with a silky, scorched egg custard infused with lemon and cinnamon. Every bite offers a soulful contrast between the salty crunch of the crust and the caramelized sweetness of the cream.
🥗 Ingredients
The Laminated Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 1/4 teaspoon Salt (fine sea salt)
- 150 ml Water (cold)
- 200 grams Unsalted butter (very soft, high-quality European style)
The Custard Base (Syrup)
- 250 grams Granulated sugar
- 150 ml Water
- 1 piece Cinnamon stick (whole)
- 2 strips Lemon peel (large strips, avoid the white pith)
The Custard Filling
- 500 ml Whole milk (divided into 400ml and 100ml portions)
- 50 grams All-purpose flour (sifted)
- 6 large Egg yolks (at room temperature)
- 1/2 teaspoon Vanilla extract (optional)
Garnish
- 1 tablespoon Ground cinnamon (for dusting)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
-
1
In a stand mixer or bowl, combine 250g flour, salt, and 150ml water. Mix until a soft, tacky dough forms. Knead for 2 minutes until smooth, then cover and rest for 20 minutes to relax the gluten.
-
2
On a well-floured surface, roll the dough into a 12-inch square. Spread one-third of the softened butter over two-thirds of the dough, leaving a 1-inch border. Fold the unbuttered third over the middle, then fold the remaining buttered third over that (like a letter).
-
3
Rotate the dough 90 degrees, roll it out again into a large rectangle, and repeat the buttering and folding process two more times until all butter is incorporated. For the final fold, roll the dough into a tight log. Wrap in plastic and chill for 2 hours or overnight.
-
4
Prepare the sugar syrup: In a small saucepan, combine sugar, 150ml water, cinnamon stick, and lemon peel. Bring to a boil and cook until it reaches 220°F (104°C) on a candy thermometer. Do not stir. Remove from heat and set aside.
-
5
In a separate medium saucepan, whisk 100ml of milk with 50g of flour until smooth. Bring the remaining 400ml of milk to a simmer, then slowly whisk it into the flour mixture.
-
6
Cook the milk and flour mixture over medium heat, whisking constantly, until thickened to a custard consistency. Remove from heat and discard the cinnamon stick and lemon peel from your syrup.
-
7
Slowly pour the sugar syrup into the hot milk mixture in a thin stream, whisking constantly until smooth and glossy. Let this cool for about 10 minutes.
-
8
Whisk in the 6 egg yolks one by one until the custard is a vibrant yellow. Strain the mixture through a fine-mesh sieve into a pitcher for easy pouring.
-
9
Preheat your oven to its highest possible setting, ideally 500°F-550°F (260°C-290°C). Place a baking stone or inverted baking sheet inside to get screaming hot.
-
10
Cut the chilled pastry log into 12 equal slices (about 1 inch thick). Place each slice cut-side down into the wells of a muffin tin or traditional nata molds.
-
11
Dip your thumbs in cold water and press the dough into the bottom and up the sides of the molds, ensuring the dough is thinner on the bottom and slightly thicker at the rim.
-
12
Fill each pastry shell 3/4 full with the custard. Do not overfill, as the custard will rise and bubble during baking.
-
13
Bake for 10-12 minutes on the preheated stone. The tarts are done when the pastry is golden brown and the tops of the custard have dark, charred 'tiger spots'.
-
14
Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm, dusted generously with cinnamon and powdered sugar.
💡 Chef's Tips
Use the highest quality butter you can find; the water content in cheap butter will make the pastry soggy rather than crisp. Ensure your oven is fully preheated; the intense heat is what creates the signature charred spots without overcooking the pastry. When shaping the dough in the molds, keep your thumbs damp to prevent sticking and to ensure an even thickness. If you don't have a candy thermometer, the syrup is ready when it reaches a 'thread' stage—thick and sticky but still clear.
🍽️ Serving Suggestions
Serve warm with a shot of strong, dark espresso (Bica) for the authentic Lisbon experience. Dust heavily with ground cinnamon; in Portugal, the cinnamon is as essential as the tart itself. Pair with a glass of chilled Ginjinha (Portuguese cherry liqueur) for a decadent afternoon treat. Enjoy these within 6 hours of baking for the ultimate contrast in texture.