Portuguese Custard Tarts

(Pastel de Natas)

Makes 10 (enough custard mixture to double the pastry and make 20)

Ingredients:

Pastry-

125g plain flour

70ml water

60g very cold butter

Salt

Custard:

200g caster sugar

100ml water

1 x 2cm piece lemon peel

1 cinnamon stick

25g cornflour

20g plain flour

250g lite milk

6 egg yolks

1. Mix flour and salt. Gradually add water and mix by hand till all combined. Knead until soft texture. Roll into a ball and leave for at least 5 minutes to let gluten rest.

2. Roll the dough on a lightly floured surface until rectangular shape. Place the cold butter in the centre and fold dough into a parcel.

3. Smash it firmly with rolling pin until flat and easy to roll.

4. Roll out the dough into a rectangle, always rolling towards you. Fold into thirds. Do this 2 times, then chill in fridge if butter has softened or until you’re ready to use it.

5. Roll out into a rectangle (about 30 x 20 cm)

6. Wet hands slightly, shaking off excess water. Roll dough tightly like a Swiss roll. Make sure the long end is firmly sealed with a bit of water. Cut the dough into 3cm pieces.

7. Preheat oven to 250 degrees fan forced.

8 . In a small pan add sugar, water, lemon and cinnamon. Heat and bring to rolling boil. Do not stir or sugar will crystalize on side of pan. Boil for one and a half minutes then remove from heat. (be careful not to boil for too long or the sugar will caramelize).

9. In another pan join both flours and mix in milk. Whisk vigorously before heating, making sure there are no lumps.

10. Heat flour/milk on low- medium heat, always whisking. When the mixture becomes thick and you can see the bottom of the pan take off heat.

11. Pour the sugar syrup very slowly into the milk mixture, whisking vigorously all the time (stabilize the pan on a tea towel).

12. If the mixture is hot let it rest a while before adding egg yolks.

13. Whisk yolks into mixture.

14. Place each roll of dough vertically in the centre of each individual tart tin. Add a little water to your thumb and press down firmly until you can feel the bottom of the tin. Using your thumb gently stretch the dough over the inside of the tin.

15. Pour the custard into the pastry shells, only filling half full.

16. Cook for about 8 -10 minutes ( the custard will look slightly burnt on top).

17. Cool slightly. Sprinkle lightly with cinnamon and icing sugar. Enjoy!