Portuguese Egg Tarts (Pastéis de Nata)

Step 1

Preheat the oven to 450°F and lightly grease a 12-cup muffin tin.

Step 2

Roll the puff pastry into a log and slice into 12 rounds, pressing each into a muffin cup to form a shell.

Step 3

In a saucepan, whisk together the sugar and heavy cream and heat over medium until the sugar dissolves.

Step 4

In a bowl, whisk the egg yolks, then slowly pour in the warm cream mixture, whisking constantly.

Step 5

Stir in the cinnamon and strain the custard through a fine-mesh sieve.

Step 6

Pour the custard into the pastry shells, filling each about three-quarters full.

Step 7

Bake for 15-18 minutes, until the pastry is golden and the custard develops dark caramelized spots.

Step 8

Let cool for a few minutes before removing from the tin and serving warm.