Pastéis de Nata

Pastry

• all-butter puff pastry320 g
• butter30 g
• plain flour1 tbsp

Custard

• caster sugar200 g
• water150 ml
• cinnamon sticks1
• lemons1
• whole milk250 ml
• plain flour35 g
• egg yolks6
• salt1 pinch

To serve

• ground cinnamon (optional)
• icing sugar (optional)

Pastry

1. 01

   Dust the work surface with the 1 tbsp flour and unroll the pastry on it with a short side towards you. Spread the butter, softened at room temperature, thinly over the whole sheet, right to the edges.

2. 02

   Roll the sheet away from you into a tight log about 23 cm long, as tight as you can without tearing it. Wrap and chill for 30 minutes until firm.

3. 03

   Cut the log into 12 rounds about 2 cm thick. Stand each round cut side up in a hole of a 12-hole muffin tin.

4. 04

   Dip a thumb in cold water and press each round down into the base, then work it up the sides until the pastry stands a few millimetres above the rim and the base is thin. The spiral you cut through is what becomes the flaky layers, so press outwards rather than squashing it flat.

5. 05

   Chill the lined tin, and heat the oven to its highest setting, at least 250°C, with a heavy baking tray on the top shelf, while you make the custard (give it at least 20 minutes).

Custard

6. 06

   Pare 3 wide strips of zest from the lemon with a peeler and put them in a small pan with the sugar, water and cinnamon stick. Bring to the boil and cook without stirring for about 3 minutes, until the syrup reaches 104°C and has thickened very slightly. Take it off the heat.

7. 07

   In a second pan, whisk the flour into 50 ml of the cold milk to a smooth paste, then whisk in the rest of the milk. Cook over medium heat, whisking constantly, until thick and smooth, about 3 minutes.

8. 08

   Fish out the cinnamon stick and lemon zest, then pour the hot syrup into the hot flour and milk base in a thin stream, whisking all the time. Both being hot is what stops it seizing into lumps.

9. 09

   Let it cool for 10 minutes. Meanwhile, separate 6 eggs, keeping the whites for another use. Whisk the egg yolks and the salt into the custard, then pour it through a sieve into a jug. It should be thin, about the consistency of double cream.

Assembly

10. 10

    Fill each pastry case about three quarters full. Leave the gap; the custard rises as it bakes.

11. 11

    Set the tin straight onto the hot tray and bake for 12 to 15 minutes, until the pastry is deep golden and the custard has puffed and caught black blisters on top. If nothing has blistered after 15 minutes, put the tin under a hot grill for 1 minute.

12. 12

    Leave in the tin for 5 minutes, then lift the tarts onto a rack. Serve warm, dusted with ground cinnamon and icing sugar if you like.