Pastel de Belem (Portuguese Sweet Tart)

• 1 cup whole milk
• 1/4 cup cream
• 5 egg yolks
• 3 Tbsp sugar
• pinch of salt
• 2 Tbsp all-purpose flour
• 2 strips lemon peel
• 1/2 tsp pure vanilla extract or a de-seeded vanilla bean
• 1 cinnamon stick
• 1 lb ready-to-use puff pastry
• cinnamon
• powdered sugar

Preheat oven to 300 F.

In a large bowl, whisk milk, cream, egg yolks, sugar, and salt. Carefully whisk in the flour to avoid lumps. When the batter is smooth, add the lemon peel, vanilla, and the cinnamon stick.

Transfer the batter to a saucepan and use a whisk to stir constantly over low heat. It is important heat the milk slowly to ensure that the egg yolks do not cook or scramble.

Continue to stir until the mixture resembles thick custard. Beware of the mixture thickening around the edges of the pot; try to maintain a smooth consistency.

Allow to cool, then gently spoon off the milk skin from the top. Remove the lemon peel, cinnamon stick, and vanilla bean (if used).

Roll out the puff pastry with a rolling pin on a lightly floured surface, until it's 0.1 inches thick. Dust off the excess flour and roll the dough like a cigar, starting from the shorter end. With the roll lengthwise, cut the dough into 1.5-inch lengths.

With each piece, use your thumb and/or fingers to push down the roll center and gently press the dough to create a cup shape, working in a circular pattern. Add flour if dough becomes moist.

Press and shape dough gently into muffin cups; extend the dough over cup lips slightly to ensure that it won't over-shrink when baking. Shells should be around 0.1-inches thick. Spoon custard mixture into each cup until 3/4 full. This leaves about 0.4 in of pastry showing.

Place the tray in the oven. Bake for 15 minutes or until the pastry turns golden brown. The top should be partially brown, if possible. If your oven burns the tops before the dough is cooked through, cover with aluminum foil to help avoid this.

Set aside to cool and garnish with a sprinkle of cinnamon and powdered sugar.