Portuguese Egg Tarts

Instructions

1. Prepare the pastry
   Roll out the puff pastry sheet into a rectangle. Starting from the short edge, roll the pastry tightly into a log. Cut the log into 12 equal pieces. Place each piece into a muffin tin cup, with the cut side facing up. Using your thumbs, press the dough from the center outward to form a thin cup shape. Chill in the refrigerator for 15 minutes.
2. Make the custard base
   In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and cream until smooth. Add the cinnamon stick and lemon zest. Heat over medium heat, stirring constantly, until the mixture comes to a simmer and thickens slightly.
3. Temper the egg yolks
   In a heatproof bowl, whisk the egg yolks. Gradually add about 1 cup of the hot milk mixture to the egg yolks while whisking continuously to temper them. Pour the egg mixture back into the saucepan with the remaining milk mixture and whisk to combine.
4. Finish the custard
   Return the saucepan to low heat and cook, stirring constantly, for about 5 minutes until the custard thickens enough to coat the back of a spoon. Remove from heat, discard the cinnamon stick and stir in the vanilla extract and salt. Allow to cool slightly.
5. Fill and bake the tarts
   Preheat the oven to 475°F (250°C). Fill each pastry cup about ¾ full with the custard mixture. Bake for 12-15 minutes, or until the pastry is golden and the custard has dark caramelized spots. The custard should still wobble slightly in the center.
6. Cool and serve
   Let the tarts cool in the pan for 5 minutes, then carefully transfer to a wire rack. Dust with ground cinnamon if desired. Serve warm or at room temperature for the best flavor and texture.