MAKING PASTEL DE NATA | Kristin's Kitchen

Recipe I followed:
https://www.youtube.com/watch?v=9x1w-SXBABg

Ingredients:
Custard -
20 g all purpose flour
1/4 tsp cinnamon
pinch of salt
25 ml whole milk / 125 ml whole milk
3 egg yolks
1 cinnamon stick
1 vanilla bean
85 ml water
120 g sugar
1/2 tsp vanilla extract

Pastry Dough -
300 g all purpose flour
1/4 tsp salt
210 ml water
180 g very soft butter

Instructions:
- In a stand mixer with hook attachment add 300g flour, 1/4 tsp salt, 210 ml water & beat on medium speed until dough doesn’t stick to the side of the bowl
- Flour work surface generously & let dough rest for 15 mins
- Roll out into a rectangle & spread soft butter on top (2/3 of dough) fold in thirds & turn
- Repeat process 2 times & on the third round butter the entire dough surface
- Roll up tight like a cinnamon roll, cover with plastic wrap & put in the *freezer* for 15 mins
- Add 1/4 tsp cinnamon, 20g of flour to a bowl & whisk
- Whisk in 25 ml of milk & then add 3 egg yolks
- Heat 85 ml water & 120 g sugar over medium heat until sugar is dissolved
- Bring 125 ml milk, cinnamon stick & vanilla bean up to a boil
- Add milk mixture to the egg mixture slowly while whisking continuously
- Add water & sugar mixture
- Strain into a bowl & set aside
- Flour work surface and cut pastry roll into equal parts (I would say this recipe actually makes 10 tarts)
- Place in muffin tins & use your fingers to hollow out the middle
- Add custard to each pastry cup & bake at 500 degrees F for 8-10 mins or until top is slightly blackened
- Dust with icing sugar & enjoy!

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