Portuguese Custard Tarts

Steps

1. Prepare the pastry: Combine plain flour and icing sugar on a clean surface. Roll out puff pastry to form a rectangle measuring approximately 45 x 30 cm. Roll it up lengthwise to create a log shape.
2. Cut the pastry: Slice the rolled pastry into 24 rounds, each about 1-2 cm thick.
3. Shape the pastry rounds: Lightly roll each round with a pin to fit into two 12-hole non-stick fairy cake tins.
4. Mold the pastry: Press the pastry rounds into the tins to form thin cases and chill them until needed.
5. Make the syrup: Preheat the oven to 220°C (fan 200°C, gas mark 7). In a saucepan, combine caster sugar, 200ml of water, lemon zest, and a cinnamon stick. Bring to a boil, then reduce until syrupy. Allow it to cool, then strain out the cinnamon and zest.
6. Prepare the custard: In a separate pot, heat whole milk along with the seeds from the vanilla pod until just below boiling. In a large bowl, whisk together eggs, egg yolks, and corn flour until smooth. Gradually add the hot milk mixture to the egg mixture, whisking continuously over low heat until thickened.
7. Combine syrup with custard: Stir the cooled sugar syrup into the custard, whisking until it thickens slightly.
8. Fill the pastry cases: Strain the custard through a sieve and pour it into the prepared pastry cases. Bake for 15 minutes, or until the pastry is golden and the custard has darkened.
9. Cool and serve: Allow the tarts to cool completely in the tins. Dust with icing sugar and a sprinkle of cinnamon before serving.