Viral Portuguese Pastel de Nata Recipe (Creamy Custard Tarts, Crispy Shell)

If you have ever visited Portugal, you know that the true culinary crown jewel is the pastel de nata. These iconic Portuguese custard tarts feature a rich, creamy egg yolk custard baked inside a shatteringly crisp, perfectly laminated pastry shell.

While the original recipe from the famous Antiga Confeitaria de Belém remains a heavily guarded secret, this phenomenal recipe by culinary expert David Leite gets you as close to the authentic experience as humanly possible.

Ready to bring the flavors of Lisbon into your own kitchen? Here is everything you need to bake these devilishly luscious treats.

Total Time: 2 hours 30 minutes Yield: 40 mini pastries

The Ingredients

For the Flaky Dough:

• 2 cups minus 2 tablespoons all-purpose flour (plus extra for your work surface)
• ¼ teaspoon sea salt
• ¾ cup plus 2 tablespoons cold water
• 2 sticks (8 oz) unsalted butter, at room temperature and stirred until smooth

For the Rich Custard:

• 3 tablespoons all-purpose flour
• 1 ¼ cups whole milk, divided
• 1 ⅓ cups granulated sugar
• 1 cinnamon stick
• ⅔ cup water
• ½ teaspoon vanilla extract
• 6 large egg yolks, whisked

For the Traditional Garnish:

• Confectioners’ sugar
• Ground cinnamon

Step-by-Step Instructions

1. Master the Laminated Dough

1. Mix the Base: In a stand mixer fitted with a dough hook, combine the flour, sea salt, and cold water. Mix until a soft, pillowy dough forms and pulls away from the sides of the bowl (about 30 seconds).
2. Rest the Dough: Generously flour your work surface. Pat the dough into a 6-inch square, cover it with plastic wrap, and let it rest at room temperature for 15 minutes.
3. First Butter Layer: Roll the dough out into an 18-inch square and brush off any excess flour. Leaving a 1-inch border, spread a little less than ⅓ of the butter evenly over the left two-thirds of the dough.
4. Fold: Fold the unbuttered right third of the dough over the middle. Then, fold the left third over the top (just like folding a business letter). Pat it down to release any trapped air bubbles and pinch the edges to seal.
5. Repeat the Process: Turn the dough 90° to the left. Roll it back into an 18-inch square. Spread another ⅓ of the butter on the left two-thirds, and fold exactly as you did before.
6. Final Roll: Turn the dough 90° to the left one last time. Roll it into an 18-by-21-inch rectangle. Spread your remaining butter over the entire surface of the dough.
7. Create the Log: Starting from the edge closest to you, tightly roll the dough away from you into a log shape. Cut the log in half, wrap the pieces in plastic, and chill in the refrigerator for at least 2 hours (or overnight for the best results).

2. Brew the Custard

1. Make a Slurry: In a medium bowl, whisk the 3 tablespoons of flour with ¼ cup of the milk until perfectly smooth.
2. Boil the Sugar Syrup: In a small saucepan, bring the sugar, cinnamon stick, and ⅔ cup of water to a boil. Cook without stirring until a candy thermometer registers exactly 220°F (104°C).
3. Heat the Milk: In a separate saucepan, scald the remaining 1 cup of milk. Whisk this hot milk directly into your flour slurry.
4. Combine the Mixtures: Remove the cinnamon stick from your sugar syrup. Pour the hot syrup in a thin, steady stream into the milk and flour mixture while whisking briskly. Stir in the vanilla extract until the mixture is very warm, but not boiling hot.
5. Temper the Yolks: Whisk in the egg yolks, then strain the entire mixture through a fine sieve into a bowl to remove any lumps. Cover with plastic wrap and set aside. Note that the custard will look thin—this is exactly how it should be!

3. Assemble and Bake

1. Preheat for Blistering Heat: Place a rack in the top third of your oven and preheat it to 550°F (290°C) for at least 30 minutes. If you have a convection oven or a fan setting, use it! That circulating heat is the secret to getting those iconic caramelized, burnt spots on the top of the tarts.
2. Portion the Dough: Roll a chilled pastry log back and forth on the counter until it is about 1 inch thick and 16 inches long. Cut it into scant ¾-inch pieces.
3. Shape the Shells: Place one piece of dough, cut side down, into each well of a 12-cup mini-muffin pan. Dip your thumbs in water, press straight down into the middle of the spiral, and smooth the dough up the sides. You want to create a raised lip about ⅛ inch above the pan, making sure the bottom of the pastry is thinner than the sides.
4. Fill and Bake: Fill each pastry cup ¾ full with the cooled custard. Bake until the edges of the dough are frilled and brown (usually 8 to 9 minutes for mini tins).
5. Cool and Serve: Let the tarts cool for a few minutes in the pan before transferring them to a wire rack. Serve them warm, generously dusted with confectioners’ sugar and ground cinnamon!

Pro-Tips for Pastry Perfection

• Storage Rules: These tarts are an experience best enjoyed warm on the exact day they are made. If you have leftovers, store them at room temperature loosely covered for up to 24 hours, or in the fridge for up to 3 days (though the fridge will steal their crispness).
• How to Reheat: Reheat leftover tarts in a 350°F (175°C) oven for 5 to 7 minutes to bring back the crunch. Never microwave them, or you will end up with a soggy mess.
• Embrace the Sweetness: If you taste the filling before baking, it will seem incredibly sweet. Don’t panic! The high sugar content is necessary to create those beautiful dark caramelized spots under the intense oven heat, and the buttery, slightly salty pastry perfectly balances the sweetness in the final bite.

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