This pastéis de nata recipe makes as-close-to-authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you’re not from Portugal.
These Portuguese custard tarts are facsimiles of the true pastéis de Belém pastries from the Antiga Confeitaria de Belém (below), where they churn out more than 22,000 pastries each day. When you make that many a day, you get damn good at it. There are all kinds of reasons why the original pastéis de nata from this pastry shop are so freaking good. Secret recipes, teams of folks who do nothing but make the pastry dough or whip up the filling, ovens that blast at 800°F.
☞ READ ABOUT: THE HISTORY OF THE PASTÉIS DE NATA ☜
In order to translate the pastéis to the home kitchen and to ovens that that hit 500°F if you’re lucky, these pastéis are smaller than the original. and the tops may not brown quite as much as the authentic pastéis in the picture, which are from the confeitaria. Still, that hasn’t stopped the flood of rave reviews below. The secrets to making spectacular authentic Portuguese custard tarts at home are few and simple.
When making the pastry, make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly. As for the custard, you’ll need a thermometer to accurately gauge the custard. These are best eaten warm the day they’re made.–David Leite
☞ Contents
Recipe FAQs
How long does a pastel de nata last?
Like all delicate pastries, a pastel de nata should be eaten the day it’s made. Its flavor and texture are at their peak.
How long can you keep pasteis de nata in the fridge?
If you’re not able to eat all your pasteis de nata the day they’re made, you can store them covered with plastic wrap for up to a day.
In this recipe
A Little Visual Aid
The tremendously delightful and charming London pastry queen Cupcake Jemma uses my recipe to make her delicious Portuguese custard tarts.
Pastéis de Nata ~ Portuguese Custard Tarts
Equipment
- Mini-muffin tin with 2-by-5/8-inch (50-by-15-mm) wells; If you prefer the classic larger tins from Portugal, you can purchase them at Portugalia Marketplace.
Ingredients
For the pasteis de nata dough
- 2 cups minus 2 tablespoons all-purpose flour plus more for the work surface
- 1/4 teaspoon sea salt
- 3/4 cup plus 2 tablespoons cold water
- 2 sticks (8 oz) unsalted butter room temperature, stirred until smooth
For the custard
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk divided
- 1 1/3 cups granulated sugar
- 1 cinnamon stick
- 2/3 cup water
- 1/2 teaspoon vanilla extract
- 6 large egg yolks whisked
For the garnish
- Confectioners’ sugar
- Cinnamon
Directions
Make the pastéis de nata dough
- In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
- Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
- Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking to your work surface.
- Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.
- Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.
- Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.
- For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.
- Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)
Make the custard
- In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.
- Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.
- Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.
- Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)
Assemble and bake the pastries
- Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it's about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.
- Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.
- Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.
- Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners' sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they're made.
Show Nutrition
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Recipe Testers’ Reviews
According to my Portuguese dad, I can make these pasteis de Nata again and again and again! I am pretty chuffed with how they turned out since I had doubts throughout the entire process of making these traditional tarts. First of all, Pasteis de Nata are the epitome of the classic Portuguese sweet treat. So no pressure!
In following the recipe, when mixing the flour, salt and water in the stand mixer, my dough never achieved the soft pillowy stage I was hoping, or rather thinking, what it would be. My dough did pull away from the sides slightly, but remained sticky, hence I feel I should have added more flour which I didn’t at this stage. Doubt started to set-in! When working with the dough on the work surface, I needed to add a very generous amount of flour to stop the dough from sticking. At this stage I probably added so much flour that I actually increased the amount of flour added to the dough significantly.
I found working with the dough a test of extreme patience! I remained calm (yet doubtful) and just kept working with it gently. I was never able to achieve the 18-by-18-inch square, no matter how hard I tried. It was closer to 14 inches. The custard seemed quite thin and even though the recipe mentioned it would be so I had my doubts it would firm up into a creamy custard. While the tarts baked, the butter bubbled and oozed out of the dough and over the edge of the minis tin causing lots of smoke in the extremely hot oven. I baked the minis for 9 minutes and the custard was set and the pastry was golden brown. I expected the custard to have a brown speckled appearance (like the ones you buy commercially), but it remained an eggy yellow. For the larger tins, I baked the tarts for 15 minutes and they too remained an eggy yellow with a golden brown pasty.
To my surprise, the pastry was super flaky and crispy and it had that perfect crackly crunch that is the true mark of a great pasteis de Nata! And the custard? It set and was creamy, sweet, and deliciously perfect.
When my Portuguese mom said they tasted just like the pasteis de Belem (the most famous and original Portuguese Custard Tarts), then I knew we had a winner! Talk about the best compliment ever! It was quite a bit of work to produce these little gems, but the end result was definitely worth the effort!
Originally published June 26, 2004
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
David, would you mind explaining the difference between your dish (very similar to the Babish interpretation I tried yesterday) and what Paul Hollywood told the Great British Bake Off bakers to do (S6E6, I believe)?
Yours advises spreading warm butter over warm dough during the lamination, while Paul told the bakers to chill the dough, freeze and grate the butter, and apply the shavings during the fold.
I am a new baker and do not understand the discrepancy.
Hello, Dan. The traditional Portuguese way to make the dough, which sets it apart from all other puff pastries I’ve tried, is to use room-temp (not warm) butter. All other puff pastries use the French method, which calls for cold butter, usually in a slab wrapped in dough. From your description, what Paul had the bakers make is a rough puff pastry. It’s not classic puff.
My guess is that Hollywood had them make the rough puff because it’s easier and faster than either the Portuguese or French versions.
As much as I love this recipe, I, like many people, find the dough hard to make. I will be updating the process while still keeping this version for those who are fans.
Sorry, I meant room-temperature dough and butter. I didn’t consider that the bakers are crunched for time on the show and using rough puff would make the process faster. Thanks for your time.
Of course, Dan!! If you make my recipe, please let me know how it goes.
What a lovely recipe, thank you so much for sharing!
I had a question about the custard. In my experience with custards, it’s rare to encounter one with milk cut with water. Does this serve a specific purpose? I have much to learn about these pastries still, but I’m curious why a portion of water is used instead of 100% milk, or even adding some cream? My best guess is a textural effect, and perhaps using all milk would cause the custard to burn too quickly? I would be so grateful to hear your thoughts on this. Cheers!
Julie, the water, as you can see, is used to make the sugar syrup, which isn’t a component of traditional custards. I believe the sugar syrup helps the custard when baked in a very, very hot oven. (In Portugal, the ovens get as high as 800°F.) Again, something you don’t see done with traditional custards.
But to be honest, this is just my assumption. Once the recipe was given to me, I haven’t explored or researched any other way of making the pastéis. Perhaps I should!
I appreciate your response, thank you so much! I may try to make these with more dairy, if they turn out well I’ll be sure to let you know 🙂
Again, beautiful recipe, thanks so much for sharing with us! Possibly my favorite pastry of all time!
Julie, my pleasure And do let me now how they turn out.
Thanks for this recipe 🙏🏻 I did my best ❤️
And they look ah-MAY-zing, Katie!!
You’re welcome. They look amazing, Katie!
David, thank you so much for your detailed, easy-to-follow recipe. While I’m not able to eat these due to food sensitivities and an egg allergy, I was assured they were as authentic and delicious as the real deal found at Pasteis de Belem. I have to be honest in that I gave up on the dough and used another recipe that was quicker as I was running out of time. I think that is the one area where a little clarification would be helpful. For the dough, it states “In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.” At what speed is my question? I look forward to making the pasteis again and to nailing your dough recipe!
Dee, you’re more than welcome. They look great!! And regarding the dough, the speed is medium, 4 to 6. But not all mixers are the same. What’s most important is that a cohesive soft dough forms.
Omg thank you! This recipe is great. Turned out perfectly.
They look wonderful, Jennifer! We’re so pleased that they turned out perfectly for you.