Portuguese Custard Tarts (Pastéis de Nata)

Instructions

1. 1

   Preheat your oven to 290°C (550°F) or the highest temperature your oven can reach. This high heat is crucial for achieving the characteristic caramelized spots on top.

2. 2

   Roll out the puff pastry sheet tightly into a log, then slice into 12 equal rounds about 2.5cm (1 inch) thick. Press each round into a greased muffin tin, working the dough up the sides to form a cup shape. Refrigerate while preparing the custard.

3. 3

   In a small saucepan, combine the sugar and water with the cinnamon stick and lemon peel. Heat over medium heat, stirring until sugar dissolves, then simmer for 2-3 minutes to create a light syrup. Remove from heat and discard the cinnamon stick and lemon peel.

4. 4

   In a separate saucepan, heat the milk and cream together until just steaming but not boiling. Remove from heat.

5. 5

   In a medium bowl, whisk together the flour and a few tablespoons of the warm milk mixture until smooth and lump-free. Add the egg yolks and vanilla extract, whisking until well combined.

6. 6

   Slowly pour the sugar syrup into the egg mixture while whisking constantly. Then gradually add the remaining warm milk mixture, whisking continuously to prevent the eggs from cooking.

7. 7

   Strain the custard through a fine-mesh sieve into a pouring jug to remove any lumps and ensure a silky smooth texture.

8. 8

   Remove the pastry shells from the refrigerator. Fill each shell about three-quarters full with the custard mixture, leaving room for it to puff up during baking.

9. 9

   Bake in the preheated oven for 12-15 minutes, until the custard is set and the tops develop dark caramelized spots. The pastry should be golden and crispy.

10. 10

    Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack. Dust lightly with ground cinnamon if desired.

11. 11

    Serve warm or at room temperature. These tarts are best enjoyed the day they're made, ideally within a few hours of baking.