Portuguese Custard Tarts

These are actually pretty easy to make, all you really need is puff pastry and premade custard and you're good to go.

On the other hand, for best results make the custard yourself since most ready made custards are too thick and don't brown properly.

Custard

• 2/3 cup water
• 1 1/4 cup sugar
• 1 1/4 cup milk
• 1/4 cup flour
• 6 egg yolks
• 1 teaspoon vanilla extract
• Pinch of cinnamon powder
• Pinch of salt
• 1 whole lemon rind

1. In a saucepan add the water, sugar, cinnamon and lemon rind and bring to a simmer. Simmer until the sugar has dissolved and lemon has become fragrant. Remove the lemon rind and turn off the heat.

2. In a separate saucepan, bring the milk to a simmer, then add the flour and salt, whisking continuously until it thickens. Turn off the heat and add the egg yolks and vanilla extract, whisking until smooth.

3. Slowly pour in the syrup mixture while whisking, the custard should still be thin.

Assembly

• 1 sheet of puff pastry, thawed
• Custard mixture from before, still hot

Preheat the oven to the highest temperature, around 250°C (480°F)

1. Roll the puff pastry up, then cut into 10-15 mm discs. Press the discs into the muffin tin to form the bases.

2. Fill the shells with the custard mixture, then bake until well browned on the top.

3. Cool for at least 10 minutes, they're best eaten while still warm.