Portuguese Custard Tarts

Method

1. 1
   • milk4 dl
   • white sugar150 g
   • cornstarch40 g
   • lemon zest1 tbsp
   • ground cinnamon1 tsp

   Heat the milk — Whisk the cornstarch into a little of the cold milk. Heat the rest of the milk with the sugar, lemon zest, and cinnamon until steaming.

2. 2
   • milk4 dl
   • cornstarch40 g
   • egg yolk6
   • vanilla extract1 tsp

   Cook the custard — Whisk the hot milk into the cornstarch and yolks, return to the pan, and cook, stirring, until thick and glossy. Stir in the vanilla and cool slightly.

3. 3
   • puff pastry sheet2

   Line the pastry cups — Heat the oven to 250C. Roll each pastry sheet into a log, slice into rounds, and press each into a muffin tin cup to line it.

4. 4
   • puff pastry sheet2

   Bake until caramelized — Fill each pastry case with the custard and bake for about 18 minutes until the tops are scorched with dark caramel spots. Cool briefly and serve warm.

   ⏱20 min