Unlock the secrets to authentic, flaky, and delicious Portuguese custard tarts in this comprehensive masterclass and recipe. Bake like a Belém pro in your own kitchen!
Jump To
- What You’ll Learn in This Pastéis de Nata Masterclass
- What’s Included in Your One-Time Purchase
- Pastéis de Nata ~ Portuguese Custard Tarts
- Why I Created This Course
- Why This Pastel de Nata Recipe Works
- What People are Saying
- About Me
- Is This Course for You?
- Your Pastéis de Nata Masterclass Questions Answered
- Ready to Bake?
- Pastéis de Nata ~ Portuguese Custard Tarts
Ready to master the flaky, creamy, caramelized magic of Portugal’s beloved pastéis de nata? In this on-demand baking class, I’ll teach you, step by step, how to create bakery-quality Portuguese custard tarts that rival those made in Lisbon’s famed Antiga Confeitaria de Belém—where they sell over 22,000 a day.
This isn’t a dumbed-down version. This is the real deal. I studied with two pastry chefs from Lisbon, learning techniques passed down through the decades. The good news? With a bit of care, you can absolutely make these at home. I’ll show you how.
What You’ll Learn in This Pastéis de Nata Masterclass
In 3 fun and informative hours, you’ll go from curious baker to custard tart conquistador. (A massive flex, if you ask me!) Here’s what we’ll cover:
- How to make and laminate the dough
Create that signature spiral shell with crispy, buttery layers. - How to cook the custard
Smooth, rich, and just the right amount of wobble. - How to shape the pastry shells
Master the traditional press-and-turn method. - How to fill and bake for perfect browning
Achieve that signature mottled top with deeply caramelized spots.
This course combines technical precision with storytelling and real-time guidance—just like cooking alongside a friend who happens to be a total self-avowed pastry geek.
What’s Included in Your One-Time Purchase
- Lifetime access to the full recorded 2 1/2-hour masterclass (just like being there live)
- Downloadable shopping list and ingredient prep guide
- Printable pastel de nata recipe PDF with detailed instructions
- Clear video demonstrations of every key step
- Insider tips from years of testing and real-world instruction
- ✨ Plus, These Exclusive Bonuses to Enrich Your Experience: ✨
- Recorded Student Q&A Session (1 Hour): Unlock an extra hour of invaluable learning! Listen in on the recording of my live “office hours” with original students, where we troubleshoot common challenges and share even more pastry wisdom.
- Your Portuguese “Mood Setter” Kit:
- 🎶 Curated Music Playlists: I’ve handpicked soulful Fado, vibrant contemporary tracks, and the best of recent Portuguese music to transport you while you bake.
📚A Literary Trip to Portugal: Explore my recommended list of 10 notable books set in Portugal (with descriptions!) to deepen your connection to the culture, history, and atmosphere that birthed these incredible tarts.- 🎬 A Behind-the-Scenes Video: Watch bakers at the legendary Confeitaria de Belém—the heart of the pastéis de nata universe—as they expertly shape, fill, bake, and stack these iconic tarts.
Pastéis de Nata ~ Portuguese Custard Tarts
Join me and learn to bake Portugal’s iconic sweet—the pastel de nata!
Why I Created This Course
When I was writing my cookbook, The New Portuguese Table, I lived in Portugal, tracing the roots of our cuisine—from the mainland to the Azores (where my family is from) to Madeira. I fell in love all over again with the foods of my childhood, including the pastel de nata—one of Portugal’s many gifts to the world.
This class is the culmination of my 21-year quest into the heart of Portuguese baking, including countless trips to the legendary Confeitaria de Belém, which I wrote about for the Los Angeles Times in 2004, to bring you the most authentic experience possible.
My biggest challenge, which took me four months of testing, was translating Portuguese ingredients for North American kitchens. Finding the right mix of U.S. flours, fats, and dairy to match their Iberian counterparts.
Putting all that together, I crafted this course to be an accessible and joyful celebration of authentic cooking that brings this iconic pastry to you—without requiring a culinary degree or a deck oven that hits 800°F. This is about making world-class pastéis de nata with what you have in your cupboards and fridge.
Why This Pastel de Nata Recipe Works
- Layered dough that shatters with every bite
- Silky custard infused with vanilla and citrus
- Perfect caramelized tops—no blowtorch required
- Backed by 25+ years of recipe testing and pastry experience
What People are Saying
David Leite takes you right to the heart of the good stuff, scrupulously (and appetizingly) exploring and explaining an egregiously overlooked and unappreciated range of flavors and ingredients. Portugal once ruled the known world, and the recipes in this book are—in many ways—the history of the world–on your plate.—Anthony Bourdain
I’ve not had any cooking class or demo that was this fun. It’s like being in the kitchen with friends. David is entertaining and fun, and he makes you feel like you’re a guest in his home, learning to make wonderful things. David thoroughly explains his process as he moves along and is very helpful to people who are trying to be more comfortable in the kitchen. It’s rare to have a chef/author give as much of himself as possible to answer questions after class.—Sandy Smith, student
David’s Pastéis da Nata class was very informative and practical. Three things elevated the class for me. 1. David freely shared tips that he learned through repeated testing of his own recipe. 2. He tailored the class and instructions for the home kitchen. 3. He held live “office hours” a few weeks after the class to troubleshoot problems and to celebrate baking with his community. It was like sitting around the kitchen table with friends. I look forward to taking additional classes.—Nancy L., student
About Me
I’m David Leite—food writer, cookbook author, three-time James Beard Award winner, and founder of Leite’s Culinaria, one of the most trusted food sites on the internet.
You may have seen me or my work on The Today Show, Last Week Tonight with John Oliver, The Splendid Table, or read my work in The New York Times, Bon Appétit, Saveur, and Gourmet. I’ve dedicated my life to making the foods of Portugal accessible, joyful, and deeply delicious for everyone, from seasoned cooks to first-timers.
Now I want to invite you into my kitchen to bake one of Portugal’s most treasured treats—with confidence, clarity, and just the right amount of flair.
Is This Course for You?
Absolutely—if you:
- Love Portuguese food and want to dive deeper
- Are eager to master authentic pastéis de nata.
- Have dreamed of recreating those custard tarts from your travels
- Want an impressive dessert that wows every single time
- Are ready to tackle a pastry project that’s surprisingly doable
This is the recorded version of the live class, including a bonus recording of the original student office hours for extra insights. You can learn at your own pace with zero pressure. While there’s no live community access or ongoing live office hours with this on-demand version, you get everything you need—just you, me on recording, and the delicious task at hand.
Your Pastéis de Nata Masterclass Questions Answered
Absolutely not! While we dive deep into authentic techniques, this masterclass is designed with everyone in mind—from folks who are just finding their sea legs in the kitchen to more seasoned bakers wanting to absolutely nail this iconic tart. I break down every single step, from making that tricky (but totally doable!) laminated dough to getting that perfect, custardy wobble and signature caramelized top. My whole philosophy is about making incredible food accessible and joyful. If you can follow along and have a bit of patience with yourself, you’ll be a “custard tart conquistador” by the end of it! I promise.
Brilliant question! I’ve specifically designed this class so you can create truly world-class pastéis de nata with what you likely already have, or can easily get. The essentials are:
Tins: Traditional pastéis de nata tins are best for that authentic shape (and I give you sources!), but standard muffin tins or even mini-muffin pans can absolutely work in a pinch.
A good rolling pin, a stand mixer with a dough hook (though you can knead by hand if you prefer), a medium saucepan, a whisk, a baking sheet (rimless is my preference for better browning ), and basic mixing bowls and measuring tools. A kitchen scale is also highly recommended for pastry precision, and most are quite inexpensive these days.
No blowtorch needed for those gorgeous caramelized tops, and definitely no 800°F professional oven! The detailed equipment list in your course materials outlines everything.
For the actual making, plan on about 2 to 3 hours of active kitchen time for your first dozen. The dough involves a few steps with some essential chilling (an hour minimum, but I love it overnight!), the custard is quick, and baking is just about 14 minutes. Many students enjoy making the dough one day and the custard and tarts the next. It’s all about enjoying the process at your own speed.
Ready to Bake?
Pastéis de Nata ~ Portuguese Custard Tarts
Join me and learn to bake Portugal’s iconic sweet—the pastel de nata!
See you in the kitchen!
Chow,
