Portugese Custard Tarts

Instructions

1. Prepare the pastry cases: Take your sheet of puff pastry and roll it up tightly from one short end to the other (like a Swiss roll). Using a sharp knife, cut the roll into 6 equal pieces. Take each piece and press it flat between your hands, working from the centre outwards, until you have a rough circle about 10cm across. Press each circle into a hole in your muffin tin, making sure the pastry goes right up the sides and keeping the thickness as even as possible from bottom to top - you don't want a thick bottom and thin sides! Once all 6 are in the tin, pop the whole thing in the fridge to chill while you make the custard. This chilling step is important - it stops the pastry shrinking during baking
2. Make the sugar syrup: In a small saucepan, add the water, sugar, and cinnamon stick. Place over medium-high heat and bring to a rapid boil. Once it's boiling vigorously, let it cook for exactly 1 minute (set a timer!). This creates a sugar syrup rather than just melted sugar, which gives the custard a silkier texture. Remove from the heat and set aside to cool slightly while you make the rest of the custard.
3. Infuse the milk: In another small saucepan, add the 130ml milk, lemon peel, and vanilla pod (split it lengthways and scrape out the seeds if you can - add both seeds and pod to the milk). If you're using vanilla extract instead, don't add it yet - you'll add it later. Place over medium heat and bring to a gentle boil. As soon as it reaches boiling point, remove from the heat immediately and let it sit for 5 minutes to infuse. Those flavours from the lemon and vanilla will infuse into the milk beautifully.
4. Mix the custard base: In a medium bowl, add the flour and the remaining 25ml of milk. Whisk together until you have a completely smooth paste with no lumps - this is your slurry that will thicken the custard. Now, remove the lemon peel and vanilla pod from the infused milk (squeeze them against the side of the pan to get all the flavour out). Start adding the hot infused milk to your flour paste, beginning with just a tablespoon or two to thin the paste, whisking constantly. Then gradually add the rest of the milk, whisking all the time, until it's all incorporated and smooth.
5. Add syrup and yolks: Remove the cinnamon stick from the sugar syrup (give it a squeeze too!). Pour the cooled sugar syrup into your custard mixture and whisk to combine. Now add the egg yolks and whisk everything together really well until smooth and completely combined. If you used vanilla extract instead of a pod, add it now
6. Strain the custard: This is an important step! Pour the custard mixture through a fine-mesh sieve into a clean bowl or jug. This removes any lumps, any bits of cooked egg, and gives you the smoothest possible custard. Set the strained custard aside while you heat the oven.
7. Preheat the oven: This is crucial - preheat your oven to its HIGHEST temperature! Most ovens go to 240°C (475°F) or even 250°C (480°F). You want it as hot as possible. This high heat is what creates those beautiful caramelised spots on top and makes the pastry puff up and crisp. Give the oven at least 15-20 minutes to fully preheat.
8. Fill and bake the tarts: Once your oven is hot, take the muffin tin with the pastry cases out of the fridge. Give your custard a quick stir in case any flour has settled to the bottom. Pull your oven rack out slightly so you can work safely (but not so far that it tips!). Place the muffin tin on the pulled-out rack. Now, carefully fill each pastry case with the custard, filling them about three-quarters full - don't overfill or they'll overflow! Carefully slide the rack back in and bake for 16 minutes. You're looking for the custard to be set with lovely dark caramelised spots on top, and the pastry to be golden and puffed.
9. Cool and finish Remove the tarts from the oven (they'll still be wobbly - this is fine!) and let them cool in the tin for about 2 minutes. Then carefully remove each tart from the tin using a spoon or small offset spatula and transfer to a wire cooling rack. Let them cool for about 15 minutes - this is the perfect time to eat them! They should be warm but not scorching hot. Just before serving, dust generously with icing sugar and a light sprinkle of ground cinnamon.