Custard Puff Pastry Tarts (or Portuguese Pasteis de Nata)

I had some leftover custard from my eclair oven disaster (more on that later), but was craving a warm, easy dessert for a chilly midterm week. Used some tricks I picked up over the years to make the perfect custard tart - but with puff pastry for convenience.

Ingredients

Makes 6 tarts

• 1 c milk

• 3 T sugar

• 1 1/2 T cornstarch

• 1 egg (or 2 egg yolks for a more rich flavor)

• 1/2 t vanilla

• 1/8 t salt

• 6 puff pastry 4-inch squares

• Milk or egg wash

• Turbinado sugar (for topping)

Directions

1. Allow puff pastry to thaw at room temperature for as long as possible (depends on temperature).

2. Make custard: Bring milk and sugar to a boil on low to medium heat.

3. Take off the heat and let cool for 2-4 minutes.

4. In a separate bowl, lightly whip eggs. Sift in cornstarch (VERY IMPORTANT) and salt. Mix until as even as possible.

5. Add the egg mixture into the milk WHILE WHISKING. Cook on low to medium heat until mixture boils, whisking constantly to prevent lumps.

6. Take off the heat and add vanilla.

7. Let cool in fridge for 30 minutes to 1 hour before using.

8. Assemble tarts: If puff pastry sheets have not thawed, microwave them in intervals of 20 seconds at 10% power until they are flexible, but not soggy or stiff.

9. Make a 1-inch cut on the middle of each edge of puff pastry sheet.

10. Grease 6 cups of a 12-cup cupcake tin alternating so no two tarts end up right beside each other.

11. Carefully place the puff pastry inside each cup, overlapping the pastry slightly at the cuts.

12. Fill each with 1/4 c of custard.

13. Lightly brush visible puff pastry corners with milk or egg wash.

14. Top with turbinado sugar for decoration (optional).

15. Bake at 350˚F (375˚F on my oven) for 35 minutes until puff pastry is golden brown.

16. Enjoy after cooled (when the custard no longer puffs out).