Easy recipe: How to make Portuguese custard tarts

Preheat the oven to 475°F (245°C).

Roll out the puff pastry on a lightly floured surface until thin.

Cut the pastry into circles and fit them into a muffin tin, pressing down to form cups.

In a saucepan, combine milk, heavy cream, and sugar over medium heat until sugar dissolves.

In a bowl, whisk together egg yolks, cornstarch, vanilla extract, cinnamon, and lemon zest.

Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat and let the custard cool slightly.

Pour the custard into the prepared pastry cups, filling them about three-quarters full.

Bake in the preheated oven for 15-20 minutes until the tops are caramelized and the pastry is golden.

Remove from the oven and let cool for a few minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

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