Pastel de Nata

Ingredients

• 1.5 sheets all-butter puff pastry
• 300ml whole milk
• 30g flour
• pinch of salt
• 250g sugar
• 150ml water
• 1 cinnamon stick
• peel of 1 lemon
• 6 egg yolks

Before you cook

• Bring the puff pastry to room temperature.
• Preheat the oven to 250°C (480°F), or as high as it will go.

Steps

1. Roll the puff pastry into a tight log.
2. Slice the log into 12 rounds.
3. Press each round into the base and sides of a muffin tin cup to form a thin shell.
4. Combine the water, sugar, cinnamon stick and lemon peel in a saucepan.
5. Boil the syrup for 5 minutes without stirring.
6. Whisk the flour into the cold milk in a separate saucepan until smooth.
7. Heat the milk mixture gently, stirring constantly, for 5 minutes until slightly thickened.
8. Remove the cinnamon stick and lemon peel from the syrup.
9. Slowly whisk the hot syrup into the thickened milk.
10. Let the mixture cool slightly, then whisk in the egg yolks until smooth.
11. Pour the custard into the pastry shells, filling each about 80% full.
12. Bake for 12 minutes, until the custard blisters and blackens in spots and the pastry is golden.
13. Let the tarts cool for 5 minutes before removing them from the tin.
14. Dust with cinnamon and serve warm.