pastel de nattering

1. Make the pastry by rubbing cold cubed butter into flour and salt until it resembles breadcrumbs, then gradually add cold water until a dough forms — wrap and chill for 30 minutes.
2. Roll the chilled dough out thinly on a floured surface, then roll it up tightly into a log, wrap in cling film and chill for a further 30 minutes.
3. Prepare the custard by heating milk and cream in a saucepan until just simmering, then whisk together egg yolks, sugar, flour, vanilla, cinnamon and lemon zest in a bowl and slowly stream in the hot milk mixture, stirring constantly.
4. Return the custard to the pan over low heat and stir continuously until thickened, then remove from heat and allow to cool slightly.
5. Preheat oven to 250°C (480°F). Slice the pastry log into 1cm rounds and press each disc into a greased muffin tin, working it up the sides with your thumb to form a thin shell.
6. Spoon the cooled custard into each pastry case, filling to about three-quarters full.
7. Bake at the top of the oven for 15–18 minutes until the custard is set with deep charred spots and the pastry is golden and crisp.
8. Remove from the oven and allow to cool on a wire rack for at least 20 minutes before serving — the custard will firm as it cools.

Tip: The signature dark, almost burnt blistering on top is not a mistake — it is essential. Do not pull them early. A screaming hot oven and a high shelf are non-negotiable for authentic pastéis de nata.