Pastel De Nata Recipe

Make butter block

Place 8 oz very cold unsalted butter between two sheets of parchment. Bash and roll with a rolling pin into a flat square about 6 x 6 inches and 1/4 inch thick. Chill in the refrigerator while you prepare the dough so the butter is firm but still pliable.

Make dough

In a mixing bowl, whisk 2.5 cups all-purpose flour with 1/2 tsp fine sea salt. Add 2 tablespoons melted butter and 1/2 cup cold water and mix until a rough shaggy dough forms. Turn onto a lightly floured surface (use 1/4 cup flour for dusting) and knead briefly until smooth, about 1 minute. Shape into a flat rectangle, wrap in plastic, and chill for 20 minutes.

Laminate (simple puff)

Roll chilled dough into a rectangle roughly 10 x 8 inches. Place the chilled butter block centered on the dough, fold the dough over the butter like an envelope so butter is fully enclosed. Seal edges. Roll gently into a long rectangle about 14 x 8 inches. Perform a single letter fold (fold one third toward center, fold the other third over to make three layers). Rotate 90 degrees, roll again to 14 x 8 inches and repeat the fold. Wrap and chill for 20–30 minutes. Repeat rolling and folding one more time for a total of 2 sets of folds. Chill for at least 30 minutes before shaping.

Shape shells

On a lightly floured surface, roll the chilled laminated dough into a rectangle about 1/8 inch thick. Using a round cutter (3.5 inches / 9 cm), cut 12 circles. Lightly grease a 12-cup muffin or pastel de nata tin. For each circle, press the dough into the cup and then use the rolling-pin method to thin the base: place the dough-lined cup over the rolling pin and roll across to thin the middle leaving thicker sides. This creates the characteristic thin base and flaky rim. Chill shaped shells 15 minutes while you make custard. (Keep any trimmings for extra pastries.)

Make sugar syrup

In a small saucepan, combine 3.5 oz granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves. Let simmer without stirring for 1–2 minutes until slightly thickened, then remove from heat. Set aside to cool slightly.

Temper starch into milk

In a bowl, whisk 3 tablespoons cornstarch with about 2 tablespoons of the milk until smooth to make a slurry. In a medium saucepan, heat 1.5 cups whole milk and 1/4 cup heavy cream with 1 tsp lemon zest and 1/8 tsp salt over medium heat until it just begins to steam (do not boil).

Thicken custard

Add the milk mixture slowly to the cornstarch slurry, whisking to combine, then return the combined mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens into a pudding-like consistency (about 3–5 minutes). Remove from heat. Stir in the warm sugar syrup you made earlier and 1/2 teaspoon vanilla extract. Let cool 2–3 minutes.

Finish custard with yolks

In a separate bowl, lightly beat 5 large egg yolks. Temper the yolks by whisking in a ladle of the warm custard until yolks are warmed, then whisk the tempered yolks back into the custard pot. Return to low heat and stir constantly for 30–60 seconds to incorporate and slightly thicken. Remove from heat and let cool until just warm (do not chill fully) — the custard should be pourable but not hot. Strain through a fine sieve into a clean bowl to remove any solids and the lemon zest if you prefer an ultra-smooth filling.

Preheat the oven to 475°F (245°C) with the rack in the middle. Fill each chilled pastry shell about three-quarters full with the warm custard (strain for smoothness). Tap the tin gently to remove air bubbles and ensure custard settles into the thin base.

Bake at 475°F (245°C) for 10–12 minutes until the pastry is deeply golden and the custard surface develops the characteristic small browned spots. If the tops brown too quickly, lower the temperature to 425°F (220°C) for the remaining time. Rotate the tin halfway through baking for even coloring.

Remove from oven and let cool in the tin for 5 minutes, then transfer pastéis to a wire rack. The custard will set further as they cool but is best served warm or at room temperature.

Before serving, dust lightly with confectioners' sugar and a pinch of powdered cinnamon if desired.