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pastel denatada Portuguese custard tart
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is a beloved Portuguese pastry with a
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crispy flaky crust and creamy custard
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center often dusted with cinnamon Here's
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how to make it from scratch For the
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pastry one sheet of puff pastry
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store-bought or homemade thawed if
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frozen Butter for greasing muffin tin
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For the custard one cup 240 ml whole
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milk 1 tbsp allpurpose flour One cup 200
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gram granulated sugar cup 80 mil water
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six egg yolks one teaspoon vanilla
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extract zest of one lemon optional one
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cinnamon stick optional hashtar
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equipment muffin tin or tart molds
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saucepan whisk rolling pin if rolling
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pastry instructions one prepare the
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pastry grease the muffin tin roll out
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the puff pastry into a log from the
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short side and cut it into 12 even
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Press each slice into the muffin cup
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flattening and shaping it to create a
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tart shell with a slightly raised edge
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Chill while you make the
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filling Two make the custard Step one
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make a flour milk paste In a saucepan
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whisk flour and a few tablesp of milk
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into a smooth paste Add the rest of the
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milk and stir well Step two make sugar
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syrup In another small pan heat sugar
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and water Add lemon zest and cinnamon
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stick if using Bring to a boil and let
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it boil for about 1 minute Do not stir
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Remove from heat Step three combine
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Remove cinnamon stick and zest from the
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syrup if used Slowly pour the hot syrup
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into the milk flour mixture while
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whisking constantly Step four add yolks
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Let mixture cool for a few minutes Then
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whisk in egg yolks and vanilla until
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smooth Three fill and bake Preheat oven
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to 500° as fouls or the higher oven can
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go Fill each pastry shell almost to the
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top with the custard Bake for 10 to 12
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minutes until the tops are blistered and
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golden Four Cool and serve Let cool
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slightly before removing from the tin
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Dust with powdered sugar and cinnamon if
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desired Tips High heat is essential for
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the signature blistered custard top
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Chill the dough before baking to help
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keep the shape Serve warm or at room
