Portuguese Custard Tarts

Flaky puff pastry shells filled with a creamy, caramelized vanilla-cinnamon custard, the iconic pasteis de nata.

• 1 sheet puff pastry, thawed
• 1.25 cups whole milk
• 0.66 cup sugar
• 3 tbsp cornstarch
• 5 large egg yolks
• 1 tsp vanilla extract
• 1 cinnamon stick
• 1 strip lemon peel

Method

1. Preheat the oven to 250C (480F). Roll the puff pastry, slice into rounds, and press into a muffin tin.
2. Warm the milk with the cinnamon stick and lemon peel, then remove from heat and discard the aromatics.
3. Whisk the sugar, cornstarch and egg yolks in a saucepan, then slowly pour in the warm milk.
4. Cook over medium heat, whisking constantly, until the custard thickens, about 4 minutes. Stir in vanilla.
5. Fill each pastry shell three-quarters full with custard.
6. Bake for 15 to 18 minutes until the pastry is golden and the tops are caramelized in spots. Cool before serving.