Portuguese Custard Tarts | Pasteis de Nata

Directions

• Step 1 Preheat oven to 500F or to it’s maximum temperature and remove the butter Puff Pastry from the plastic wrap and let sit on the counter. To make the sugar syrup, In a small saucepan, on medium heat, pour water and then add the sugar. Stir it only once until water and sugar are blended. Leave it boil for about 5 minutes. If necessary shake the saucepan a couple of times but do not stir with the spoon or spatula. The syrup is ready when you end up with the consistency that we call sugar pearl drop consistency. Remove it from the heat and set aside.
• Step 2 To make the cream mixture, in a small bowl, add in the flour and pour in a bit of cold milk, mix and stir to combine, until you achieve a smooth flour mixture without any lumps. If needed, continue adding small portion of milk while you stir.
• Step 3 Meanwhile, in a medium saucepan, on medium heat, pour in the rest of the milk, cinnamon sticks and lemon skin, stir and bring it to a simmer.
• Step 4 Now, pour a bit of the simmered milk into the flour mixture stirring it consistently to avoid lumps.
• Step 5 On medium-low heat, add the flour mixture into the simmered milk and constantly stir it until it thickens into a perfect smooth cream. This may take about 3 to 5 minutes.
• Step 6 Remove the cream from the heat and while stirring constantly, slowly pour in the sugar syrup. Let it rest over the counter for a few minutes.
• Step 7 Meanwhile, in a small bowl, separate the egg yolks from the whites. Whisk in 2 tbsp of the cream mixture into the egg yolk. This is to avoid cooking the yolks when adding them to the warm cream mixture. Add another 2 tbsp into the yolk and whisk again until it is well combined.
• Step 8 Add the yolk mixture to the cream mixture and stir until blended.
• Step 9 Put the cream mixture through a sieve to avoid any lumps in the egg cream mixture and to remove the cinnamon stick and lemon skin.
• Step 10 Unroll the Puff Pastry onto a clean work surface and remove the parchment paper from the roll. line the parchment paper on a baking sheet.
• Step 11 Roll up the puff pastry and place it on the prepared baking sheet. Let sit in the freezer for 10 minutes.
• Step 12 Cut the roll into 10 equal pieces, about 1 inch wide.
• Step 13 Using a dark muffin tin, place the pieces cut side down into the tin cups and with your wet thumb, press the dough down, flattening it against the bottom, sides and smooth the dough up the sides until you reach the edge. The pastry sides should be thinner than the bottom.
• Step 14 Place the muffin tin in the fridge for 10 minutes before filling them with the egg cream.
• Step 15 Fill the pastry cups with the egg cream mixture, only 3/4 full.
• Step 16 Place them into the preheated oven and bake until the puff pastry is golden crispy and the top has dark spots or for about 10 to 12 minutes. Let cool in the tins and then on the rack sprinkle with cinnamon or if you prefer, icing sugar or sprinkle both before serving!