Portuguese Tarts Food

PORTUGUESE EGG CUSTARD TARTS

Steps:

• On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
• Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
• In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you're ready to use it.
• Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
• Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
• While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
• In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
• Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they're three-quarters full.
• Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
• Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.

PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
• In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
• Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

PORTUGUESE TARTS

Steps:

• 1. Preheat the oven to 220C fan-forced or 240C conventional. Grease or spray a medium-sized muffin tin. 2. Lay the pastry out on the bench and evenly scatter over the sugar and cinnamon. Press the sugar and cinnamon into the pastry with a rolling pin, stretching out the pastry a little in the process. Roll up like a Swiss roll, neatening the ends by pushing them in a little as necessary. Cut the roll into 14 even pieces. 3. Flatten each pastry disc out in the palm of your hand with your fingers until about 3mm thick. Press the pastry into the prepared muffin moulds and chill for 20 minutes. 4. For the filling, add the cornflour and lemon juice to a small bowl and mix until combined. 5. Add the remaining filling ingredients to a large bowl and whisk in the cornflour slurry until combined and smooth. 6. Divide the filling between the tart shells and cook for 20 minutes, increasing the oven to 250C fan-forced or 270C conventional for the last five minutes. If you like, dust with a little icing sugar to serve.

JAMIE OLIVER'S PORTUGUESE CUSTARD TARTS

Steps:

• Begin by preparing pastry shells.
• Lay puff pastries out flat, sprinkle with cinnamon and lightly rub it in to spread out and coat surface evenly.
• Roll up both pastry sheets and cut each into 6 even pieces.
• Stand up each piece on it's end and flatten down with fingers into disc shape, place disc's in standard muffin pan.
• Using fingers, spread each piece into a cup shape using the pan as a mold.
• Bake for 8-10 minutes at 400°F in oven on top shelf.
• While they're baking prepare custard mix.
• In a medium sized bowl mix together eggs, sugar, vanilla, creme fraiche and zest from 1 orange.
• Shells should still be a little soft and slightly puffed out when they come out of the oven - using a spoon, push back the pastry into the mold and into its cup shape so it can hold the custard.
• Fill each shell almost to the top with custard mix.
• Put custard-filled pastry shells back into 400°F oven on top shelf and bake for 8-10 minutes.
• While tarts continue baking prepare caramel topping.
• Heat up a medium sized saucepan on the stove over medium-high heat.
• Add sugar and juice from 2 oranges.
• Use care and caution when making caramel - it is like molten lava. Only use metal utensils while working with caramel as it will ruin wooden spoons and plastic could melt.
• Continuously watching pot and stir occasionally to prevent burning, sugar will melt and bubble as it cooks.
• Caramel is ready once it turns a nice amber color and should be done around the same time the tarts are finished baking.
• Move tarts onto wire rack to cool. Using a spoon, drizzle caramel over top of each tart.

PASTéIS DE NATA ~ PORTUGUESE CUSTARD TARTS

Steps:

• In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.
• Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.
• Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn't sticking to your work surface.
• Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.
• Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.
• Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.
• For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.
• Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)
• In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.
• Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.
• Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.
• Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)
• Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it's about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.
• Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.
• Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.
• Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners' sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they're made.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

PORTUGUESE CUSTARD TARTS

Steps:

• First make the custard, which is so easy: place the custard powder and sugar in a bowl and mix it to a smooth paste with the milk and egg yolks. Then heat the crème fraîche in a saucepan and, when it begins to bubble, pour it in to join the custard powder mixture. Whisk everything together, then return it to the saucepan and, still whisking, bring it up to a simmer. When it begins to boil it will become thick, so remove it from the heat, add the vanilla extract, then pour it into a bowl and allow to cool. When the custard is cold, brush the pastry rounds with some of the beaten egg and transfer them (using a palette knife) to a well-greased baking sheet. Now spoon some of the cold custard into the centre of each one, leaving a 2.5cm border all round. Bring up the edges of the pastry to form into tarts, pinching and sealing the folds. Brush the pastry with more beaten egg, sprinkle with cinnamon and bake for 15-20 minutes till the pastry is dark golden-brown. The filling will puff up quite a lot, but it will soon sink back as it cools. Finally, brush each one with caramel sauce to give a shiny glaze over the filling and pastry. These are best eaten as fresh as possible. NOTE: Jus-Rol pastry rounds may be difficult to find, however if you use block puff pastry, Lindsey recommends rolling it to the thickness of a £1 coin, with a 6 inch diameter

EASY PORTUGUESE CUSTARD TARTS

Steps:

• Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
• To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.
• To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined.
• Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside.
• Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs.
• Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don't make any holes in the pastry.
• Fill the pastry cases with the custard until they are almost, but not quite, full.
• Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.

PORTUGESE CUSTARD TARTS

Steps:

• Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/Gas 6
• Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
• Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
• Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.
• Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
• On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
• Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.

PORTUGUESE CUSTARD TARTS RECIPE BY TASTY

Steps:

• Preheat oven to 220°C (425°F).
• In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.
• Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.
• To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.
• Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.
• Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.
• Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.
• Lightly flour a work surface and cut puff pastry into 12 equal pieces.
• To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
• Pour custard into each muffin tin so each one is three quarters full. Bake for 16-20 minutes until golden and brown.
• Serve warm with a dusting of icing sugar and a sprinkle of cinnamon.
• Enjoy!

PORTUGUESE CUSTARD TART RECIPE

Steps:

• To make the dough, place the flour, salt, and water in the bowl of a stand mixer fitted with a hook. Mix for about 30 seconds until soft and pillowy dough forms that cleans the side of the bowl.
• Place the dough on a generously floured work surface. Pat the dough into a 6-inch square using a pastry scraper. Sprinkle with flour, cover with plastic wrap, and let the dough rest for 15 minutes.
• Roll the dough into an 18-inch square. Use the scraper to lift the dough and add flour underneath to avoid the dough sticking.
• Brush excess flour off the top of the dough, trim any uneven edges, and using a small offset spatula dot and then spread the left two-thirds of the dough with a little less than one-third of the butter to within 1 inch of the edge.
• Neatly fold over the unbuttered right third of the dough (using the pastry scraper to loosen it if it sticks), brush off any excess flour, then fold over the left third. Starting from the top, pat down the packet with your hand to release air bubbles, then pinch the edges closed. Brush off any excess flour.
• Turn the dough packet 90 degrees to the left so the fold is facing you. Lift the packet and flour the work surface. Once again roll out to an 18-inch square, then dot and spread the left two-thirds of the dough with one-third of the butter, and fold the dough as in steps 4 and 5.
• For the last rolling, turn the packet 90 degrees to the left and roll out the dough to an 18-by-21-inch rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface.
• Using the spatula as an aid, lift the edge closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight.
• Now make the custard. In a medium bowl, whisk the flour and 1/4 cup of the milk until smooth. Set aside.
• Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (100°C). Do not stir.
• Meanwhile, in another small saucepan, scald the remaining 1 cup milk. Whisk the hot milk into the flour mixture.
• Remove the cinnamon stick then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside.
• Assemble and bake the pastries
• Heat the oven to 550°F (290°C) with two baking stones inside for at least one hour. Remove the pastry from the refrigerator and roll it gently back and forth on lightly floured work surface until it's about an inch in diameter and 15 inches long. Cut it into scant 1.25-inch pieces. Place the dough pieces cut-side down into each of the the 12 cups of the 12-cup aluminum muffin pan (each cup measuring about 2.5" by 1.5"). Let the dough pieces often several minutes until they become soft and pliable.
• Dip your thumbs into the water, then press straight down into the middle of the dough piece. Flatten it against the bottom of the cup to a thickness of about 1/8 inch, then smooth the dough up the sides and create a raised lip about 1/8 inch above the pan. The pastry sides should be thinner than the bottom.
• Fill each cup 3/4 full with the slightly warm custard. Bake the tarts until the edges of the dough are frilled and brown, about 10-12 minutes.
• Remove from the oven and allow the tarts to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Repeat the steps with the remaining dough and custard mix.
• Serve and enjoy. Optionally, sprinkle the tarts generously with powdered sugar, then cinnamon before serving.

PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS)

Steps:

• Using a pastry brush, grease eight individual pastry tins generously with the melted butter, then chill in the fridge. Put the butter between two sheets of baking parchment, then bash and roll into a large rectangle roughly the thickness of a £1 coin. In a large bowl, mix the flour with 150ml water and a pinch of salt using a wooden spoon. Tip the dough onto a clean surface and knead for 5 mins until smooth.
• Shape the dough into a rough rectangle, cover with cling film and rest in the fridge for 20 mins. If your butter is getting too soft, put it in the fridge to chill too. Roll the dough out into a large, thin rectangle at least twice the size of the butter. Put the butter in the middle of the dough, fold all the edges up over it to encase it, then fold the dough over itself in half.
• Roll out the dough to roughly half its original size, then fold in half, then half again to make a rectangle a quarter the size of the original. Repeat this process once more, flouring your work surface if you need to. Don't worry about being too precise here, or if the butter starts breaking through some of the layers. Cover and put the pastry in the fridge to rest for 20 mins.
• On a floured surface roll the chilled dough into a thin A3-sized rectangle, then roll it up lengthways into a tight sausage shape. Divide the pastry into three, the middle section will make your perfect looking tarts, then wrap and freeze the rest for another time. (It would also make delicious palmier biscuits if you roll it out and sprinkle with sugar.)
• Slice the pastry into 8 discs. Work the discs into the tins with your fingers, pressing and stretching them to fill the tins. If the layers start to come apart, press them back together. Chill while you make the custard.
• In a pan, warm 150ml milk with the cinnamon stick, lemon peel and half the butter until just simmering and the butter has melted. In a large bowl, sieve the cornflour and flour into the remaining milk and whisk to form a thin paste. Pour the warm milk mixture over the flour paste and leave to infuse for a few mins. Sieve the custard back into the pan, heat gently and keep stirring for 3-4 mins until it reaches the consistency of double cream. Take off the heat and blend in the remaining butter.
• Put the syrup ingredients in a frying pan and stir over a medium heat for 5 mins until you have a light, fragrant caramel. Take the pan off the heat and carefully pour in 100ml water. Return the pan to a low heat until the sugar has melted again into a syrup. Strain into a bowl.
• Slowly add half the syrup to the custard and whisk until completely blended. You can store the custard in the fridge from this point, but don't add the eggs until just before you are ready to cook the tarts. Heat your oven to 260C/240C fan/gas 8 or as high as your oven will go. Put a baking tray on the top shelf of the oven to heat up. Whisk the egg yolks in a small bowl, then incorporate into the custard. Pour the mixture into the pastry bases.
• Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised - the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.

PORTUGUESE CUSTARD TARTS

Steps:

• Pour the egg yolks, sugar and cornstarch into a saucepan and whisk them together. Gradually beat in the cream and milk until smooth. Place the pan over medium heat, and stirring constantly, cook until the mixture thickens and comes to a boil. Switch off the heat, and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave out to cool.
• Preheat the oven to 375 degrees F. Lightly grease a 12-count muffin pan.
• Halve the puff pastry sheet horizontally. Set one half on top of the other, and set it aside for 5 minutes. Tightly roll up the puff pastry from short end to short end. Cut the puff pastry log into 12 (1/2-inch) rounds. Lay each piece on a lightly floured surface, and using a rolling pin, flatten out each round until they are 4-inches in diameter. Press each round into each muffin pan. Spoon the cooled custard into the pastry cases, and bake until the pastry and custards are golden, about 20 to 25 minutes. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely.

PORTUGUESE CUSTARD TARTS

Steps:

• Grease muffin pans with margarine.
• Place the puff pastry over a table dusted with flour. Dust the pastry with a little more flour and roll out the pastry into a rectangle shape with a rolling pin. Roll the pastry from one end to the other and cut in round slices with 4 centimeters / (1 1/2 inches). Put the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
• In a bowl, dissolve the corn starch in 50 ml / (3 1/3 tablespoons) milk.
• In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 180ºC / (350ºF).
• Turn off the heat, remove the lemon peel and the cinnamon stick and pour the cream in the muffin pans. Bake for about 30 minutes.
• Remove from oven, unmold and let cool. Sprinkle with cinnamon and powdered sugar and serve.