Portuguese Custard Tarts (Pastéis de Nata)

Instructions

1. 1

   Preheat the oven to 475°F (245°C).

2. 2

   Roll out the puff pastry sheet and cut it into 12 equal squares. Press each square into the cups of a muffin tin, forming small tart shells.

3. 3

   In a saucepan, combine the granulated sugar, cornstarch, and a splash of the milk to create a smooth paste.

4. 4

   Add the remaining milk and the cinnamon stick to the saucepan and bring the mixture to a boil over medium heat, stirring constantly.

5. 5

   In a bowl, whisk the eggs. Once the milk mixture has reached a boil, remove the cinnamon stick and slowly pour the milk into the eggs, whisking constantly to prevent the eggs from scrambling.

6. 6

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

7. 7

   Remove from heat and stir in the vanilla extract.

8. 8

   Fill the puff pastry shells with the custard mixture, leaving a little space at the top.

9. 9

   Bake in the preheated oven for about 15-20 minutes, or until the pastry is golden brown and the custard has developed a slight char on top.

10. 10

    Allow the tarts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

11. 11

    Optionally, sprinkle with powdered sugar and cinnamon before serving.