Homemade Custard Tarts

Ingredients

• 650 grams (1 1/2 pounds) puff pastry
• 25 grams (about 2 tablespoons) Maizena (corn starch)
• 25 grams (about 2 tablespoons) all-purpose flour
• 6 egg yolks
• 200 ml (1 cup) water to room temperature
• 225 grams (1 cup) granulated sugar
• 300 ml (1 1/3 cups) milk
• Lemon peel
• 1 cinnamon stick
• Cinnamon powder for dusting

Instructions

1. 1

   For the syrup: In a saucepan, add the sugar, water, lemon peel and the cinnamon stick. Stir well and boil on a medium-high heat for 1-2 minutes. Turn off the heat and set aside.

2. 2

   For the cream: In a saucepan, whisk the corn starch and the flour. Pour a little milk (about 100 ml) and mix well. Pour the remaining milk and stir. Heat on medium heat and stir until thickened.

3. 3

   Turn off the heat, gradually pour the sugar syrup and whisk. Let it cool.

4. 4

   Meanwhile, roll the pastry from one end to the other and cut in round slices with 3 centimeters (1 1/4 inches).

5. 5

   Place the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.

6. 6

   Add the egg yolks into the cream saucepan and mix well (remove the lemon peel and the cinnamon stick).

7. 7

   Preheat the oven to 200ºC (400ºF).

8. 8

   Pour the cream into the muffin pans lined with the puff pastry. Bake until the Portuguese custard tarts start to turn golden, about 15 minutes.

9. 9

   Turn off the oven and let cool. Dust the Portuguese custard tarts with cinnamon powder and serve.