This recipe has some unusual features: plenty of flour in the custard mix (presumably to inhibit curdling in the high heat) and a cooked syrup. I have yet to try it, so maybe hold off until I give it a go. Should be fun! As a reminder I need to say that you’ll need jumbo-sized muffin tins for this project, but they must be uncoated — i.e. not nonstick, since nonstick coatings start to break down about 450 degrees Fahrenheit.
About 1 1/2 pounds puff pastry dough (home made is what you want)
2 cups whole milk
the peel from one lemon
1 cinnamon stick
1/2 teaspoons vanilla extract
2 ounces (half cup minus 1 tablespoon and 1 teaspoon) flour
12 ounces (1 and 2/3 cups) sugar
2/3 cup water
7 egg yolks
Preheat your oven to 475 degrees Fahrenheit. Roll the chilled puff pastry dough out to about 12″ x 12″, cut it in half and put one half back in the refrigerator. Roll the other half very thin, about 1/8″ thick. Using a 4″ cutter, cut out as many circles as you can and lay them into your buttered muffin molds. Repeat with the reminding dough and put the lined molds back into the refrigerator to rest.
Meanwhile make the filling. Combine the flour and a few ounces of the milk in a small bowl and whisk until you have a paste. Bring the remaining milk to a boil and add the cinnamon, lemon peel and vanilla. Add the flour mixture, whisk it all together and take the pan off the heat.
Next, combine the sugar and water in another saucepan and bring to the boil. Cook it to 220 degrees Fahrenheit, then remove the pan from the heat and allow it to cool. When it’s cool, add the syrup to the milk mixture and stir to combine. Strain everything through a sieve to remove the solids. Lastly, whisk in the yolks.
Fill each crust about 3/4 of the way full with the custard mixture. Bake until the tarts sport brown spots in the surface, about 20 – 25 minutes. After the allotted time, if the custard looks puffy and the edges of the crust are golden, but you still have none of the classic brown spots on the top, you can finish the tarts under a low broiler. Just be sure to keep a close eye on them!
When done, cool the tarts on a wire rack. Serve the pastéis dusted with powdered sugar and cinnamon if desired.