Yuzu Pastel de Nata

Dough

1. 1

   Mix the flour, water, and a pinch of salt together, then knead until a smooth dough ball forms; let it rest for 30 minutes.

2. 2

   On a lightly floured surface, flatten the rested dough, spread the softened butter over it, cut the buttered dough into six equal slits, fold the pieces into a rectangle, roll out again, and fold the sheet into a log shape.

3. 3

   Refrigerate the log for up to one hour until firm, then cut it into 35 g pieces.

4. 4

   Press each piece into muffin or tart tins, positioning the spiral side upward to form the flaky layers.

Sugar Syrup

5. 5

   Combine the medium‑sized cinnamon sticks, yuzu jam, sugar, and water in a saucepan; simmer gently until a thick syrup forms.

Custard

6. 6

   Separate the six egg yolks into a bowl.

7. 7

   Heat the milk together with 30 g of flour in a pot, stirring continuously until a smooth paste develops.

8. 8

   Gradually pour the hot milk‑flour paste into the egg yolks while whisking constantly to prevent lumps.

9. 9

   Stir in the yuzu extract and the prepared yuzu‑cinnamon syrup, whisking until fully incorporated; optionally strain to remove any lumps.

10. 10

    Spoon the custard into the pressed pastry shells and bake on the top rack of the oven for 13–15 minutes, or until the tops are golden brown; if desired, torch the tops briefly for extra caramelisation.

11. 11

    Allow the tarts to rest for 10 minutes before serving; optionally spread additional yuzu jam on top or dust with cinnamon powder.