Pasteis de Nata - Custard Tarts

Ingredients:
1 sheet of puff pastry (rectangular)
250ml of milk
250g of whip cream
175g of sugar
40g of flour
5 egg yolks
2 lemon zest
1 cinnamon sticks

Procedure:
1. Start by cutting slices of your puff pastry roll (1cm width). Put each slice in the
bottom of the tin and spread it towards the edge of the muffin. Save them for later (
You can even put them in the fridge while you cook the custard).
2. In a pot, mix the flour with the sugar, then slowly add the milk, after everything is
mixed, add the cream. Lastly, season the mixture with the lemon zest and the
cinnamon sticks.
3. Now cook the mixture over medium heat, but be careful not to overcook it. It
shouldn’t be too thick. Once it starts to thicken a little bit, remove it, strain the lemon
and cinnamon and cool it with an ice bath or leave it in the fridge.
4. The egg yolks should be strained, so you remove the casing that surrounds them.
That will make your custard smoother and you will avoid that strong eggy flavor.
5. Mix the strained egg yolk with the custard, once it’s cool. And now pour the final
mixture into the covered tins. Do not overfill, otherwise, it will spill in the oven.
6. Bake them at 250oC or as high as your oven will go for 10-15 min.
7. Remove them once they have their signature charred top, and make sure the puff
pastry is cooked through before you do so.

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