Pastel de nata, Lisbon custard tart
Portugal's most beloved pastry — a crisp pastry shell filled with a rich egg custard, scorched under a hot grill. Eaten warm, dusted with cinnamon and powdered sugar.
Method
Make a syrup.
Combine sugar, water, lemon peel, and cinnamon stick in a small saucepan. Simmer 3 minutes until slightly syrupy. Remove peel and stick. Set aside.
Make the cream.
Whisk flour with a little cold milk until smooth. Heat remaining milk until just simmering. Pour the hot milk slowly over the flour mixture, whisking constantly. Return to the pan and stir over low heat until thickened. Remove from heat. Beat in egg yolks, then stir in the warm sugar syrup. Cool 10 minutes.
Line the tins.
Preheat oven to its highest setting (250–260°C). Roll puff pastry tightly from the short end into a log. Slice into 12 rounds. Press each round into a greased muffin tin using your thumb, spreading it up the sides.
Fill and bake.
Fill each case three-quarters with custard. Bake 12–15 minutes at highest heat until the pastry is crisp and the custard has dark brown scorch marks.
Serve.
Cool on a rack. Serve warm, dusted with cinnamon and icing sugar. Eat standing up if possible.
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