Name: Portuguese Cream Tarts
Yield: Makes 24 small individual tarts
Ingredients: 1 (17 1/4-ounce) package frozen puff pastry (2 sheets); 1 tablespoon melted butter; 1 cup granulated sugar; 2 tablespoons all-purpose flour; 2 1/2 cups heavy cream; Finely grated zest of 1 small lemon (1 1/4 teaspoons); 8 large egg yolks; 1/4 teaspoon salt; 1 teaspoon vanilla; 1 tablespoon confectioners sugar; 1/2 teaspoon cinnamon; Special equipment: 2 muffin pans with 12 (1/3-cup) muffin cups, each 2 5/8 inches wide by 1 inch deep*

Pastéis de Nata

These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

Recipe notes

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