Pastéis de Nata (Portuguese Custard Tarts)

Step 1

Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil.  Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil).  Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use.  You can make this in advance and refrigerate for up to 3 days.

Step 2

Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle.  Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along.  Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.

Step 3

Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F).  Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds.  (Cut a thin layer off each end and discard.)Use a standard size nonstick muffin pan.  Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin.  Use your thumbs to press the pastry down and up the sides to the very top to fit the mold.  Pour the prepared custard into each pastry case to about 3/4 of the way full.  Don't fill them too full or the custard will overflow onto the rims of the tart crusts.  Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F).  You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10 minutes before removing them. Serve with a dusting of powdered sugar and a small pinch of cinnamon if desired.  These pastries are best eaten warm the same day they are baked.