Pasteis de Nata

I'm at home aimlessly wandering around the house feeling sorry for myself. I had some nasty 24 hour bug that I'm recovering from and because I'm a bit of a baby my mum came to pick me up. Being too drowsy to actually go anywhere but too awake to do nothing, I decided to do a bit of baking for my family even though (boo hoo) I've gone completely off my food, which is unheard of.

Remembering being in Camden and stuffing my face with the little Portugese custard tarts (Pasteis de Nata) from Lisboa, I decided to find out how to make them. I had a look on the internet and came across a cool recipe on Algarve Buzz, which I have tweaked, the recipe is in cups which is a bit annoying but oh well. Once I had taken these out of the oven, my little brother ate one and then immediately asked for another, which is a good sign.

1 packet ready made puff pastry

1 ¾ cups milk
¼ cup double cream
4 egg yolks
3 tbsp caster sugar
Pinch salt
2 tbsp cornflour
2 strips lemon peel
½ tsp vanilla extract

2 tbsp muscovado sugar
Half a tsp ground cinnamon plus extra for dusting

Preheat oven to 200 degrees C, makes 12

For the pastry cream, whisk togeter the yolks and caster sugar until pale and fluffy, add the salt and cornflour and mix. Put the milk, cream, lemon peel and vanilla extract into a medium-sized saucepan and bring to the boil (stir every now and then to make sure the milk doesn't burn). Once boiling, take off the heat and add half of the milk mixture to the egg mixture and whisk. Pour this back into the pan with the rest of the milk mixture and return to the heat. Keep whisking  until it thickens and boils for 30 seconds. Pass through a sieve to remove the lemon peel and put into a bowl to cool down with clingfilm directly on the surface (so it doesn't form a skin).

Roll out the puff pastry to a rectangle about 4mm thick. In a small bowl, combine the cinnamon with the muscavado sugar and spread this over the pastry. Roll into a sausage and cut into 2cm slices.

Roll each slice into a little disk and put the disks into a buttered 12 hole tray. Rest these in the fridge until the pastry cream is cool, this will stop the pastry shrinking during cooking.

Once the pastry cream is cool, take the pastry cases out of the fridge and fill them. Put them in the oven for about 25 minutes. When I was cooking mine I put them in for 15 minutes and kept taking them out and putting them back in so I reckon it should be about 25 but keep checking. Once they are golden and bubbly, transfer to a cooling wire and dust with cinnamon, perfect with a cup of coffee in the afternoon.