Pastel de nata

Ingredientes

• 400 grams (14 ounces) frozen puff pastry
• 2 tablespoons corn starch flour
• 450 ml (2 cups) milk
• Lemon peel
• 1 cinnamon stick
• 6 egg yolks
• 200 grams (about 1 cup) granulated sugar

Modo de preparo

1. 1

   Place the puff pastry on a floured surface and roll out lightly with a rolling pin.

2. 2

   Roll out the pastry from one end to the other and use a knife to cut small circles with approximately 3 (1 1/4 inches) centimeters thick.

3. 3

   Place the slices within the muffin tins greased with butter and press the center of the pastry with fingers until fill completely the muffin pans. Prick the bottom of the pastry with a fork and set aside.

4. 4

   In a small bowl, dissolve the 2 tablespoons of corn starch flour in a little milk.

5. 5

   In a medium saucepan, pour the milk, lemon peel, cinnamon stick, corn starch flour dissolved in milk and the sugar. Bring to a boil over low heat, stirring occasionally with a wooden spoon.

6. 6

   When it starts to boil, remove the lemon peel and cinnamon stick (reserve both) and turn off the heat.

7. 7

   Add the egg yolks to the pan and stir constantly with a wire whisk. Add the lemon zest and cinnamon stick and place the pan back over low heat until obtain a creamy mixture, stirring occasionally. Turn off the heat and remove the lemon zest and cinnamon stick.

8. 8

   Preheat the oven to 200ºC (400ºF).

9. 9

   Pour small portions of the cream into the muffin tins lined with the puff pastry and bake for about 15 minutes or until golden brown.

10. 10

    Remove the custard tarts from the oven, let them cool completely and sprinkle with cinnamon powder or powdered sugar.